Only-Kale-Can-Save-Us-Now Salad
If you think kale salads are boring, this recipe will change your mind. The Only-Kale-Can-Save-Us-Now Salad is packed with flavor, thanks to a creamy, umami-rich dressing made from tahini, lemon, and nutritional yeast. It’s a simple, nutrient-dense dish that delivers crunch, creaminess, and a satisfying savory bite.
Ingredients
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons reduced-sodium tamari
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon flax meal
- 2 teaspoons onion granules
- 1 teaspoon garlic granules
- ¼ cup water plus more as needed
- 9 cups torn curly kale leaves about 1 bunch, in bite-sized pieces (see tip)
- ⅓ cup hemp seeds or chopped raw sunflower seeds optional
Instructions
- To make the dressing, put the tahini, lemon juice, tamari, nutritional yeast, flax meal, onion granules, and garlic granules in a large bowl (large enough to accommodate the kale leaves). Add the water and whisk to combine, adding more water if the dressing seems too thick. (Tahini varies in consistency).
- Add the kale leaves to the dressing and mix using your hands. Don’t be shy now! Rub the dressing into the kale and make sure to distribute it evenly. Sprinkle the optional hemp seeds over the top if desired. Serve now or store in a covered container in the fridge for up to 2 days.
Notes
Tip: Before you get started, you’ll need to clean and prepare the kale. Hold the stem of a kale leaf in one hand, and with your other hand pull the leaf up the stem. When you’ve removed all the leaves from the stems, tear the leaves into bite-sized pieces (you can compost the stems). Give the leaves a good bath in cold water, and spin them dry in a salad spinner.
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