Kale Sunshine Salad
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
1 head Italian kale (also known as Tuscan or Dinosaur kale)1 T. tahini2 T. waterjuice of 1 lemon1/2 t. chili powder1-2 t. minced garlic1 T. nutritional yeast (optional)salt and pepper to taste
Wash kale and pat dry. Using a sharp knife, cut along each side of the kale stem, removing the thickest part of the stem. You can save the stems to juice or throw into smoothies, if you have a high speed blender.
Gather kale leaves into a bundle and cut across in 1-2 inch wide strips. Put kale in a large salad bowl and set aside.
For dressing, whisk together tahini, water, lemon juice, chili powder, garlic, nutritional yeast, salt and pepper and sugar or stevia. Adjust seasoning to taste.
Pour dressing over kale and massage dressing into leaves with clean hands.
Refrigerate, allowing dressing to soften kale for at least five minutes, then serve.
Can also make into kale chips - bake at 200 for 2 hours or until crisp.
Serving Size: 2 2-cup servings
Gather kale leaves into a bundle and cut across in 1-2 inch wide strips. Put kale in a large salad bowl and set aside.
For dressing, whisk together tahini, water, lemon juice, chili powder, garlic, nutritional yeast, salt and pepper and sugar or stevia. Adjust seasoning to taste.
Pour dressing over kale and massage dressing into leaves with clean hands.
Refrigerate, allowing dressing to soften kale for at least five minutes, then serve.
Can also make into kale chips - bake at 200 for 2 hours or until crisp.
Serving Size: 2 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 145.0
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,233.4 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 7.1 g
- Protein: 8.7 g
Member Reviews