A quick and easy kale salad with lemon-tahini dressing. It's vitamin-packed with raw grated carrot and beet, roasted pumpkin seeds and hulled hemp seeds. Simple, delicious and healthy!
For the salad:
5-6handfuls of curly kale or Tuscan kale,large stems removed (250-275 g)
1tablespoonfreshly squeezed lemon juice
1/2tablespoontoasted sesame oil
1/2tablespoonextra-virgin olive oil
1/2tablespoonpure maple syrup
pinchof sea salt
1medium carrot,peeled and grated
1medium beet,peeled and grated
2-3tablespoonspumpkin seeds,lightly toasted
1tablespoonhulled hemp seeds(optional)
For the dressing:
80mlfreshly squeezed lemon juice
3tablespoonsextra-virgin olive oil
sea salt and pepper,to taste
Add the kale to a large salad bowl along with the lemon juice, oil, maple syrup, salt and garlic. Use your hands to massage the kale and break down its texture a bit until the kale starts to soften and wilt, 3-5 minutes. Set aside to let the kale to “marinate” for 15-20 minutes. This gives the kale leaves extra time to soften.
To prepare dressing, add the tahini, lemon juice, olive oil, garlic, sea salt, and pepper to a small bowl. Whisk to combine. Taste and adjust seasoning, if desired. Set aside.
Pour the dressing over the kale and toss until evenly coated. Add the grated carrot and beet and toss again. Sprinkle with the toasted pumpkin seeds and hulled hemp seeds.
Serve and enjoy!
Lacinto kale (also known as Tuscan kale) is terrific for salads. It is more tender than curly kale which means it softens quicker after being "massaged".