Kale salad with creamy tahini dressing for an easy dinner on Meatless Monday
Kale is an ideal way to get your leafy greens; the vegetable is packed with nutrients. And this salad adds a little creaminess to kale, allowing you to indulge a bit while you're still doing something awesome for your body. Adapting the recipe from http://cookieandkate.com, we added some more tahini and kept the amount of water low for the dressing.
See also:
- White beans and kale with parsnips on Meatless Monday
- Vegan Caesar salad for a substantial serving of greens on Meatless Monday
- Vegan pasta with kale and butter beans for lunch on Meatless Monday
You will need:
1 bunch curly kale (red or green will work)
Sea salt
1 avocado
1-2 carrots
2 teaspoons black sesame seeds
1/3 cup tahini
1 tablespoon mellow white miso
1 1/2 tablespoons brown rice vinegar
1/2 teaspoon toasted sesame oil
small handful cilantro, stems removed
1/4 cup water (less, perhaps)
pinch red pepper flakes
dash soy sauce
1. Rinse the kale and tear into bite-size pieces, removing the stems.
Take a pinch of salt in the palm of your hand.
Grab a handful of kale.
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