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Kale-Tahini Salad

Cookbook

Practically Raw

Published by Vegan Heritage Press

This image courtesy of Amber Shea Crawley

This salad is so hearty and filling, it’s a meal in itself. Spice-phobes can feel free to omit the chipotle; the creamy tahini dressing is just as divine without it. This recipe can be ready in less than 30 minutes. 

4 servings

CostInexpensive

Easy

Total Timeunder 30 minutes

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Taste and Texturecreamy, nutty, spiced

Type of Dishfirst course salad, main course salad, salad

Ingredients

  • ½ cup tahini
  • ¼ cup olive oil
  • ¼ cup filtered water
  • 2 tablespoons lemon juice
  • 1 chipotle chile in adobo, drained, seeds removed
  • 1 teaspoon agave nectar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sea salt
  • 1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)
  • 1 large ripe tomato, cored, seeded, and diced
  • 4 teaspoons hempseeds

Instructions

  1. Combine the tahini, oil, water, lemon juice, chipotle, agave, cumin, coriander, and salt in a high-speed blender and blend until smooth. Place the kale in a large bowl and add the tahini dressing. Use your hands to thoroughly massage the dressing into the kale until it is softened and completely coated.

  2. Divide between four serving plates or bowls and top each portion with the diced tomato and 1 teaspoon hempseeds.

  3. Substitutions:

  4. Chipotle: Fresh jalapeño, seeded and chopped, or 1 teaspoon chili powder

  5. Agave Nectar: Coconut nectar or other liquid sweetener

  6. Tomato: 1½ cups grape or cherry tomatoes, halved

  7. Hempseeds: Sesame seeds

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