Kale with Tahini Lemon Dressing

Course: Accompaniments, Side Dish

Cuisine: Mediterranean, Middle Eastern

Keyword: kale, tahini

Prep Time: 10

resting time: 20

Total Time: 30

Servings: portions as a side dish

Calories: 181kcal

Serve this boldly-flavored vegan salad as a side dish or topped with proteins for a heartier meal.

Add the nutritional yeast flakes, apple cider vinegar, extra virgin olive oil, tahini, tamari, lemon juice, and garlic to a blender.
Blend the contents on medium speed for 1 minute to emulsify the olive oil and other liquids. Scrape down the sides of the blender as needed and blend until the dressing is thick and creamy.
You can prepare the Tahini Lemon Dressing up to 1 week ahead and store it in a jar in the fridge or use it right away.

Add the rinsed and dried kale leaves to a large mixing bowl with the fresh cilantro leaves.
Pour the tahini lemon dressing onto the kale and cilantro in the bowl.
Grab a handfuls of the dressed kale leaves and rub them between your fingers to massage the dressing into the kale leaves for 30 seconds.
Cover the mixing bowl and refrigerate the kale salad for 20 minutes to allow the leaves to soak in the tahini lemon dressing.
Just before serving the kale salad, use salad forks to give the green a quick toss.
Sprinkle toasted sesame seeds over the kale salad and serve.

You can make the tahini lemon dressing in a quart-size mason jar and use an immersion blender to blend it if you don't have a blender.
The tahini lemon dressing makes a great marinade for chicken, fish, and shellfish, a fantastic drizzle for roasted vegetables, or a stir-in for mashed potatoes or turnips.
To prep whole kale leaves:
1. Tear away the stem and use a knife to cut the kale leaves into 1 1/2-2 inch pieces.
2. After the leaves are cut, rinse them 3 or 4 times in cold water to remove as much grit and dirt as possible
You can omit the cilantro or replace it with basil, Thai basil, or fresh oregano leaves.
You can add all, half, or less of the tahini lemon dressing to the kale leaves, depending on how dressed you like your salads.

Make this tahini lemon dressing a week ahead and store it in a sealed container in the fridge. Give it a vigorous shake to reconstitute it before using it.
Dry the kale leaves on a paper towel or in a salad spinner. The more wet the leaves are, the less likely the dressing will adhere to them.
Massaging the kale helps break up the fibrous leaves, tenderizing them and allowing the tahini lemon dressing to penetrate them. If you're okay with kale's natural texture, you can skip this step.
Dress the kale salad at least 15 minutes before you plan to serve it to allow the kale to soak in as much of the tahini lemon dressing as possible.
Avoid dressing the kale too far ahead of serving because, as it sits, the more wilted the leaves will grow.
You can top the kale salad with marinated tofu, grilled shrimp or chicken, or your favorite cheeses to create a hearty salad.

Transfer leftover kale salad to a storage container and keep it in the fridge for 1 day. It's best enjoyed the day it is prepared.