This is one of my favourite quick kale salads and a great way to enjoy these super nutritious greens! Massaging the dressing into the kale really helps to soften its characteristic chewy and rough texture, and allowing the salad to marinate in the refrigerator prior to serving also helps with this as well. Unlike most salad leftovers, this stores wonderfully in the refrigerator, so it's great for lunch the next day! Feel free to add in some quinoa, couscous, or rice, or a protein to make this a complete meal.
1 head kale
1 tomato, diced
1 medium carrot, grated
1/2 small red onion, diced or sliced
2 Tbsp. toasted sesame seeds
1 Tbsp. tahini
2 Tbsp. water
Juice of 1 lemon (approx. 2 Tbsp.)
1/2 tsp. chili powder or 1-2 tsp. red pepper flakes
2 tsp. garlic, minced
1/2 Tbsp. honey or pinch of sugar
salt and pepper, to taste
Wash the kale and pat dry. Remove the leaves from the tough centre stem by placing your fingers at the base and sliding them upward. Roughly chop or tear the kale into large bite-sized pieces. Place the kale in a salad bowl and set aside.
For the dressing, whisk together the tahini, water, lemon juice, chili powder/flakes, garlic, salt and pepper, and honey/sugar. Taste and adjust the seasonings.
Pour the dressing over the kale and massage it into the leaves with your hands. This will help to soften the kale. Toss in the tomatoes and carrots, and onion if using.
Refrigerate for at least 10-15 minutes before serving to allow the dressing to further soften the kale.
*Recipe by Brooke McMillan