Description
A versatile, vibrant kale salad tossed with leftover grains and fresh veggies, dressed with a zesty and creamy green tahini dressing. Perfect for a quick, nutritious meal that packs flavor and texture in every bite.
Ingredients
Salad
- ½ medium bunch kale, preferably Tuscan/lacinato variety, or several handfuls of your favorite greens
- 1 cup leftover cooked grains (such as brown rice, wild rice, quinoa, farro, or wheat berries)
- 2 carrots, sliced into long ribbons with a julienne or regular veggie peeler
- 1 radish, thinly sliced and roughly chopped
- 2 tablespoons pepitas (green pumpkin seeds) or sunflower seeds, toasted
- Optional toppings: halved cherry tomatoes, sliced avocado, chopped bell pepper
Dressing
- ⅓ cup olive oil
- ⅓ cup lime juice (about 3 to 4 medium limes)
- Handful of fresh cilantro
- 1 small jalapeño, seeds and membranes removed, roughly chopped
- 2 tablespoons tahini
- 1 ½ teaspoons honey or maple syrup
- ½ teaspoon ground cumin
- 1 clove garlic, roughly chopped
- ¼ teaspoon fine-grain sea salt, to taste
- Pinch of red pepper flakes (optional for extra heat)
Instructions
- Prepare the Kale: Remove the center ribs from the kale using a sharp chef’s knife, discard the ribs, and chop the kale into bite-sized pieces. Sprinkle with salt and massage the kale by scrunching handfuls until it darkens in color and releases a fragrant aroma, which reduces bitterness and enhances texture.
- Combine Salad Ingredients: In a large bowl, mix the prepared kale, warmed leftover grains, carrot ribbons, radish slices, toasted pepitas, and any optional toppings you like for added flavor and texture.
- Make the Dressing: Add olive oil, lime juice, cilantro, jalapeño, tahini, honey or maple syrup, ground cumin, garlic, and sea salt into a blender or food processor. Blend until smooth, scraping down the sides as needed. Adjust seasoning by adding more salt or a pinch of red pepper flakes for heat. If the dressing is too strong, dilute with extra olive oil and blend again.
- Toss the Salad: Drizzle the green tahini dressing generously over the combined salad ingredients and toss well to coat. Serve immediately for a fresh and flavorful meal, with leftover dressing reserved for later use.
Notes
- You can substitute kale with other greens if preferred, skipping the massaging step.
- Leftover grains can be any variety such as quinoa, brown rice, or farro and can be served warm or cold.
- Adjust the jalapeño quantity or leave it out if you prefer a milder dressing.
- For a vegan option, use maple syrup instead of honey.
- The dressing keeps well refrigerated for up to 4 days.
