Marinated Kale with Tahini Dressing
So, my husband did a juice fast for a couple of days while the girls and I were out of town. In the box with his juices came a couple of recipe cards, one of which was this kale salad. Since we are overrun with kale and find it to be just about the best thing ever (outside of chocolate chip cookies, brownies, ice cream, pizza, and cheeseburgers, of course), we had to try it out. I made it for dinner tonight and served it with some roast chicken and a bunch of sliced garden tomatoes. A good healthy start (or end, depending on how you view Sunday night) to our week.
Marinated Kale with Tahini Dressing
-adapted from Blue Print Cleanse Juices
- 2 bunches of kale
- salt
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 1 avocado, diced
- 1 red bell pepper, chopped
Blend the tahini, lemon juice, soy sauce, and apple cider vinegar until emulsified and slightly thickened. Squeeze in a little agave if needed (I put about 1 tsp in). This will be a runny dressing, so don't fret. Wash, stem, and chop your kale. Sprinkle with salt, then massage it for several minutes until darkened and softened. Toss with some dressing (you will not use all of it) and coat well with your hands. Let it sit for about 30 minutes before stirring in avocado and red bell pepper. Serve, drizzling with more dressing if needed.