Today’s post will be short and sweet—well, actually, savory! This recipe comes from my first cookbook, Practically Raw. You all know that I’m not much of a salad person, so when I like a salad, you can bet it’s a damn good salad! The handful of salad recipes in PR are all skeptic-approved, and this one may be my favorite of the bunch.
Loaded with nutrients such as calcium, beta carotene, vitamins C and K, and lutein, kale is probably one of the healthiest foods on planet, and can grow in cold weather months, so this massaged kale salad is perfect for year-round healthful eating. It’s so hearty and filling that it’s a meal in itself. Spice-phobes can feel free to omit the chipotle; the creamy tahini dressing is just as divine without it.
From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, ©2012. Used by permission.Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, Nut-Free, Raw
- 1/2 cup tahini
- 1/4 cup olive oil
- 1/4 cup filtered water
- 2 tablespoons lemon juice
- 1 chipotle chile in adobo, drained, seeds removed
- 1 teaspoon agave nectar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)
- 1 large ripe tomato, cored, seeded, and diced
- 4 teaspoons hempseeds
- Combine the tahini, oil, water, lemon juice, chipotle, agave, cumin, coriander, and salt in a high-speed blender and blend until smooth. (Alternatively, omit the chipotle or replace with 1 teaspoon chili powder and whisk all ingredients together in a medium bowl.)
- Place the kale in a large bowl and add the tahini dressing. Use your hands to thoroughly massage the dressing into the kale until it is softened and completely coated.
- Divide between four serving plates or bowls and top each portion with the diced tomato and 1 teaspoon hempseeds.
• Chipotle: fresh jalapeño, seeded and chopped, or 1 teaspoon chili powder
• Agave nectar: coconut nectar or any other liquid sweetener
• Tomato: 1 1/2 cups grape or cherry tomatoes, halved
• Hempseeds: sesame seeds
Chef's Tip: Feel free to reduce the oil to 2 tablespoons, adding a splash more water as necessary to get the desired consistency.
This is one of those dishes that I see a lot of love for across the internet—a fan favorite! I always enjoy seeing photos of dishes you’ve made from Practically Raw, so never hesitate to post them on the Chef Amber Shea Facebook page, tweet them (using the hashtag #PracticallyRaw and tagging @ChefAmberShea), or Instagram them (also using the hashtag #PracticallyRaw and tagging @chefambershea). Here are just a couple of my favorite Kale-Tahini Salad photos that readers have shared:
from Dianne, who added avocado; yum!
from Jenny on Instagram
Bon appétit, my friends!