Curly Kale Salad w/ Lemon Tahini Dressing

Curly Kale is massaged with lemon tahini dressing and topped with gogi berries, plump raisins, and raw sunflower seeds. This hearty salad is a meal on it’s own!

Here’s what I like about a curly kale salad: It’s not only hearty, but can withstand being pre-dressed in the fridge for a couple of days .

My favorite way to eat any kind of kale is massaged with some sort of sweet, savory, umami type of dressing. I also like to saute’ or steam it. Whether cooked or eaten raw or massaged, it maintains a good crunch all around!

On my second day of eating this salad, I ate it with a huge dollop of Cilantro-Pepita Hummus on the side with pickled veggies and Salt/Pepper Almond Cracker Flatbread pieces.

Let’s hop right to this recipe!

Oh, and pro tip: You can totally make this salad several hours before you eat it. Curly kale leaf is pretty sturdy and the acidity of the lemon juice helps to soften it up a bit while it sits.

Want more recipes like this? Check these out:

Low-Carb Curry Tofu Salad

Fiesta Burrito Salad w/ Cheesy Cilantro-Lime Dressing

Vegan Chickpea Tuna Salad w/ a Twist

Recipe

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Curly Kale Salad w/Lemon Tahini Dressing

Curly Kale is massaged with lemon tahini dressing and topped with gogi berries, plump raisins, and raw sunflower seeds. This hearty salad is a meal on it's own!

Course Side Dish

Keyword appetizers, kale, low carb, salad

Total Time 7 minutes minutes

Servings 4 people

Ingredients

• ¾ to 1 bunch curly kale rough chopped into one inch pieces remove stems and use for juicing;
• 3 tablespoons olive oil
• 1 tablespoon tahini (sesame paste)
• 1 teaspoon tahini (add to the 1 tablespoon)
• 1 tablespoon fresh squeezed lemon juice
• ¼ teaspoon salt I use pink salt
• ¼ teaspoon maple syrup or agave nectar
• ¼ teaspoon tamari
• ⅓ cup raw unsalted sunflower seeds
• ¼ cup raisins

Instructions

• Place the cut up kale in a large bowl. Combine the olive oil, tahini, lemon juice, salt, maple syrup (or agave), and soy sauce in a seperate bowl and whisk to emulsify.
• Drizzle the dressing over the kale and use your (gloved) hands to massage it into the leaves–making sure that the dressing is evenly distributed.
• Sprinkle the sunflower seads and raisins and tosss lightly.
• Cover and refrigerate for a few hours before serving.

Notes

This dressed salad will keep in an air tight container in the refrigerator, overnight.