Kale, 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.