Kale Salad with Avocado and Tahini Dressing

By • April 10, 2014 • 0 Comments

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Author Notes: I don’t like being told what to eat. I don’t like health food fads, articles on the internet that are titled something like “10 SUPERFOODS YOU NEED TO START EATING RIGHT NOW”, or feeling guilty for the double cheeseburger that I washed down with a chocolate milkshake.
But I do like food that tastes good. I like food that makes you feel good. I like that what we eat, and who we eat it with are one of the most prevalent choices we make every day. I like that food reminds me of people and places, but also that new flavors, tastes and textures take me somewhere new. I love a good double cheeseburger, but I’ve also found a place in my heart for kale.
Kale makes you feel good, but I don’t necessarily think that’s why you should eat it. Kale didn’t taste good to me until my mom made me this salad. I was sick of reading about it all over the internet and I didn’t want to put it anywhere near my smoothies. At the risk of being another one of those internet articles that raves about how good it is to eat kale, all that I will say is this: try looking at how you eat differently. Stop listening to the internet and listen to you. Eat things because they make you feel good. Even if that means a kale salad with a side of double cheeseburger.
Sophia Amodeo

Serves 4-6

Salad

  • 6-8 long stems of Lacinato kale (also know as: Tuscan kale, dino kale.)
  • 1 cucumber, de-seeded and thinly sliced
  • 2 ripe avocados, sliced into cubes
  • 1/3 cup white onion, finely chopped

Tahini dressing

  • 1/4-1/3 cups tahini (some people don’t like the taste of tahini- I would start with 1/4 cup and add more after the dressing is made if you think that it tastes too acidic)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 3-4 tablespoons olive oil
  • juice from 1/2 of a lemon
  • a generous pinches of sea salt
  • 2 tablespoons sesame seeds
  1. I like Lacinato kale for this recipe but curly, flat or any kind you can find would work. First, de-stem the kale. Carefully run a knife along (or simply pull) the stem of the kale to detach it from the leaves. Cut the leaves into 2? pieces and place in a colander. Rinse the kale in cold water and dry it off with paper towel. Place it in a large bowl. Peel the cucumber with a vegetable peeler and cut in lengthwise. With a spoon, scoop out the seeds and discard them. Thinly slice the cucumber and add it to the kale.
  2. To cube an avocado, carefully cut it in half lengthwise so that the pit is exposed. Twist the avocado apart and hold the part of the avocado with the pit of it, skin side in the palm of your hand. With a knife pierce the pit and remove it from the avocado. With a small sharp knife, score the flesh of the avocado to make a grid like cuts.
  3. With a large spoon scoop out the flesh of the avocado into the bowl with the cucumber and kale. Thinly slice the white onion and add it to the bowl. In a separate bowl, whisk together the tahini, red wine vinegar, honey, olive oil and lemon. Whisk until emulsified and pour over the kale mixture and toss to combine. Add in sea salt and sesame seeds. If you like less dressing on your salad, reserve some of the dressing until after it’s tossed and then add more if necessary.
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