Creamy Kale Salad

Ingredients

Salad:

• 1 large bundle of kale

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 medium beet (optional)

Toppings:

• 1 can seasoned, oven roasted chickpeas (see recipe: Roasted Chickpeas)

• 1/2 cup Dukkah (optional)

Dressing:

• 1/3 cup tahini or soaked cashews

• 2 tsp finely minced garlic

• 1 medium lemon, juiced 

• 1 tbsp maple syrup (or to taste)      

• Water to thin

Instructions

1. Add kale to a large salad bowl. Add the olive oil and lemon juice. Massage the kale to soften for about 1 minute.

2. Next, start the dressing. Add tahini or cashews, garlic, lemon juice, and maple syrup to a small blender and blend for 10 seconds. Add enough water to thin until pourable. Blend until texture is creamy and smooth. Taste and adjust seasonings as needed, adding more lemon juice for acidity, salt + pepper for flavor balance, or maple syrup for sweetness. Garlic will add more spice.

3. Add the grated beets to the top of the soft massaged kale, next add the oven roasted chickpeas and half of the dukkah. Add half of the dressing and toss to combine.

4. Serve with additional dukkah and leftover dressing. Best when fresh, but leftovers will keep in the refrigerator up to 3 days.