Raw Kale Salad with Creamy Tahini Dressing
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Raw Kale Salad with Creamy Tahini Dressing might be a recipe you should try. For $1.94 per serving, you get a salad that serves 2. One serving contains 463 calories, 13g of protein, and 34g of fat. It is brought to you by Cookie and Kate. 99 people were impressed by this recipe. If you have avocado, kale, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 15 minutes. Overall, this recipe earns an outstanding spoonacular score of 99%. Try Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing, Shredded Kale + Quinoa Salad with Creamy Tahini Dressing, and Kale Salad with Tahini Dressing for similar recipes.
Servings: 2
Preparation duration: 15 minutes
Ingredients:
1 avocado
2 teaspoons sesame seeds (preferably black sesame seeds, regular white are fine)
4 to 6 carrots (rainbow carrots are pretty but standard orange carrots are great, too)
small handful chopped cilantro
1 bunch of curly kale (green or red)
Raw kale salad
Creamy tahini miso dressing
big pinch red pepper flakes
1 ½ tablespoons rice vinegar
Sea salt
½ teaspoon toasted sesame oil
¼ cup tahini
1/3 cup water
1 tablespoon white miso
Equipment:
chefs knife
canning jar
bowl
whisk
peeler
knife
Cooking instruction summary:
Instructions Pull the kale leaves off from the tough stem and discard the stems. Use a chefs knife or your hands to chop or tear the kale into small, bite sized pieces. Sprinkle a small pinch of sea salt over the kale and massage the leaves for a couple of minutes (see notes above). In a small bowl or 8-ounce mason jar, whisk together the salad dressing ingredients. Divide the kale into two bowls, drizzle in the salad dressing (dont skimp), and toss thoroughly. If possible, let the salads rest for ten minutes before eating. Peel and slice the carrots into ribbons with a vegetable peeler. Cut the avocado in half, remove the pit, score the flesh with a knife and scoop it out with a big spoon. Top the salad with carrot ribbons, diced avocado and some chopped carrot greens, if available/desired. Sprinkle the salad with sesame seeds and serve.
Step by step:
1. Pull the kale leaves off from the tough stem and discard the stems. Use a chefs knife or your hands to chop or tear the kale into small, bite sized pieces. Sprinkle a small pinch of sea salt over the kale and massage the leaves for a couple of minutes (see notes above).
2. In a small bowl or 8-ounce mason jar, whisk together the salad dressing ingredients. Divide the kale into two bowls, drizzle in the salad dressing (dont skimp), and toss thoroughly. If possible, let the salads rest for ten minutes before eating.
3. Peel and slice the carrots into ribbons with a vegetable peeler.
4. Cut the avocado in half, remove the pit, score the flesh with a knife and scoop it out with a big spoon. Top the salad with carrot ribbons, diced avocado and some chopped carrot greens, if available/desired. Sprinkle the salad with sesame seeds and serve.
Nutrition Information:
covered percent of daily need
