5 STEP KALE SALAD
This salad is chuck-full of healthy fats and fiber that will keep you going for hours! A little prep involved, but well-worth it! Who says you need animal protein at each meal? This plant-based power salad has plenty of plant-based proteins and healthy fats that there is “no meat” needed!
Wash your fresh kale greens. Run each thick leaf under warm to hot water and massage any grit away. Then refresh the leaves by running them all under ice cold water. (The hot and coldest settings on your tap will work.)
Prep your ingredients. Remove the thick vein from your kale leaves and discard. (You could keep this on, but it is quite chewy.) Also prep your other veggies however you’d like. Chop, dice, cube, shred… Add the chopped kale and veggies to a large mixing bowl.
Make your dressing. In a small bowl, whisk your dressing together.
Toss! Add the dressing to your bowl of veggies and kale and start tossing! You could massage if you’d like 🙂 Fluff and toss until the dressing is well absorbed into the greens and veggies.
Chill it! Allow at least an hour for the dressing to really sink into the ingredients. Plus chilling everything makes it refreshing and tasty as a cold salad side. You can even make this salad the night before you serve it. Overnight chilling works! The greens should be eaten within 48 hours though.
Makes 6 cups
4 cups chopped raw kale (about 1/2 small bunch)
3/4 cup craisins (or any other fruit or veggie of choice)
1 small avocado, diced
2-3 Tbsp pine nuts or any seeds or nuts (I like pumpkin seeds)
*you can easily change up the veggie and other add-ins as desired.
Simple Sweet Tahini Dressing
2 Tbsp tahini
2 Tbsp maple syrup
3 Tbsp fresh lemon juice + pinch of zest
1 Tbsp extra virgin olive oil (optional)
2-3 pinches cayenne
pinch of salt + a few pinches of black pepper
(Make a double batch of dressing if you like your greens more heavily dressed)
* If you want to lighten up the dressing, substitute fresh orange juice for the EVOO.
* You can use brown rice syrup in place of maple if desired.
* Add a splash of tamari in place of the salt if you have it on hand!
* Be sure to stir stir stir first if your tahini settled with oil on top!
* Add a splash of apple cider vinegar if you’d like a perkier, more acidic dressing.
* I like to use pink Himalayan salt.
* Freshly finely chopped parsley is a very nice touch for this dressing.
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