My thoughts on salad are they can get boring and repetitive. One of the easiest ways to jazz up even the simplest salad is with a variety in homemade salad dressings. I think every single person I know has the basic dressing recipe under their sleeve; olive oil, dijon mustard, honey, garlic, lemon, sea salt and pepper (bonus, extra recipe if you don’t know that one!) and I use it so often, so I had to start getting creative so I can still be excited by salad. This creamy dressing is not made by traditional creamy ingredients, ie mayo, cream, milk, etc. Rather, the star of the show in this recipe is tahini! Tahini is a sesame seed paste which is common in Middle Eastern cuisine, but because of its nutrient content (and yumminess) it has become quite popular and available in almost all grocery stores. My husband said this is his favourite kale salad by far! This is a big statement, coming from an omnivore!
Here it is…
Creamy Kale Salad
- 1 bunch kale (approx. 1 pound)
- 1/2 cup raisins
- 1/4 cup seeds or nuts, I used sunflower seeds
- 1 cup quinoa
- 1 tsp garlic powder
- 1/4 cup tahini
- 1/4 cup water
- juice of 1 and 1/2 lemons
- 1 tablespoon agave nectar or other natural sweetener
- 1 garlic clove, minced
- sea salt and pepper to taste
- In a small saucepan, add quinoa, garlic powder, a pinch of sea salt, pepper and 1 1/2 cups water. Cover and bring to a boil. Turn down heat to low and let simmer for approximately 15 minutes, or until all water is absorbed.
- Remove from heat and let cool.
- Wash and remove stems from kale. In a food processor, add kale, but do this in sections, about 4 in total so you can pay attention not to completely shred the kale too small.
- Pulse kale into small sized pieces.
- In a small bowl, add tahini, 1/4 cup water, lemon juice, agave nectar, garlic, and a pinch of sea salt. Mix well using a fork.
- In a large bowl, add kale, quinoa, raisins, sunflower seeds, and top with the tahini dressing.
- Toss to combine.
- Serve and enjoy!