One of the healthiest veggies around, loaded with fiber, calcium, vitamin B6, C, K & A. Also a great source for minerals like copper, manganese, iron, phosphorus and potassium. Kale Salad with a Tahini Dressing … a delicious combination! Kale is a wonderful green leafy vegetable that can be eaten raw, steamed or sauteed, juiced or blended in a smoothie. Today a raw kale salad that will get our level of chlorophyll and enzymes boosted.
Combining kale with vitamin C like from a lemon juice let’s the iron from the kale be better absorb-able. This is a quick and delicious salad, you can also serve it with some cooked quinoa to make it a comforting nourishing winter meal.
- 2 or 3 big handfuls of chopped kale leaves
- 1/2 grated cucumber
- 1 small zucchini also grated
- 1 carrot, grated
- 1 clove of garlic, mashed
- 1 sweet onion sauteed in some water or a little coconut oil
- 1 Tbsp. lemon juice
- pink salt and black pepper to taste, not too much as the dressing is also seasoned
- 1 cup cubed oven baked or steamed pumpkin
Massage the kale with the slat, garlic and lemon juice for about 5 minutes until te leaves get softer. This will make it easier on the digestion. Add the remaining ingredients and season if needed.
I sometimes make this salad with a creamy avocado dressing which basically is a mashed avocado with lemon juice, pink salt and fresh herbs. For a different “theme” I often make it with this Tahini Dressing below.
- 2 Tbsp. tahini
- 1 Tbsp. tamari or braggs aminos
- 4 Tbsp. water or more, depending on the thickness you desire
- 2 Tbsp. lemon juice
- 1 Tbsp. brown rice -, maple or yacun syrup
- cayenne pepper, optional, to taste
Add the ingredients to a small blender, whisk with a fork or what I usually do is add it all to a glass jar and shake shake shake … Pour the dressing over the salad blend it through thoroughly. Let it sit for 5 minutes and enjoy!
A salad needs something to take it to the next level right!?
Eating just green leaves is boring …. a good dressing and texture thanks to the use of raw, cooked, crunchy, creamy, crispy ingredients make us want to eat the salad.
I love to make crispy chickpeas to snack on or to add to a bowl for flavor and bite. These are super easy to make and have lots of nutrients and fiber.
- 1 can of chickpeas, rinsed
- 1 to 2 tbsp. braggs aminos / coconut aminos / soy sauce
- 1 to 2 tbsp. sweet chili sauce
- 2 tbsp. maple syrup
You can marinate the chickpeas before baking, I sometimes skip this. Bake on 175/350 until golden, stir a few times and keep an eye on it so you don’t burn it. It takes about 45 minutes for the chickpeas to turn crispy and golden. These non-stick pba free silicone baking sheets are my favorite for all my baking.
Below I left the kale leaves a bit larger, they are also massaged with lemon juice and served with the tahini dressing, the crispy chickpeas and some coconut chips which is made of desiccated coconut flakes marinated in the same marinade as the chickpeas and baked briefly in the oven. These burn fast so keep an eye on them. A wonderful addition to any salad.
If you like this salad, tahini dressing and / or crispy chickpeas you can save the picture below to your Pinterest board,