Kale salads are a thing. I love when the dressing gets caught up in all the little crinkly bits of the leaves. The key to a good kale salad is to massage the kale for two minutes with your fingertips and olive oil. After that, toss with the dressing and let it sit in the refrigerator for an hour or more. Since the leaves are tough to start with, the physical massaging plus the lemon juice sitting on the surface breaks down the kale to become a great consistency. Shaved parmesan tossed in at the last minute adds a touch of salty umami goodness!
For the salad:
2 bunches of curly or dino kale
2 Tablespoons olive oil
For lemon tahini dressing:
1/2 cup tahini
¾ cup fresh lemon juice
3 Tablespoons water
2 Tablespoons soy sauce
1 tsp apple cider vinegar
3 garlic cloves
Shaved parmesan on top
Prepare your kale:
Wash and dry your kale. Cut or tear away from the stem into bite-sized pieces.
Add your kale to a large bowl and drizzle two tablespoons of olive oil. Using clean hands, massage the kale with olive oil for 2 minutes, to help make it more tender.
Make the dressing:
Blend tahini, water, lemon juice, liquid aminos, apple cider vinegar, and nutritional yeast in a high-speed blender or with a hand blender until smooth. If it appears too thick, slowly add more water until it reaches your desired consistency. If it appears too thin, add tahini by the tablespoon.
Pour the dressing over the kale and toss the salad so all pieces are covered. Place the kale in the fridge and let it sit for at least one hour.
