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Simple & Quick Kale, Tahini & Pine Nut Salad

Brenna May
A massaged kale and salad with pine nuts rubbed with my favorite garlic tahini dressing. This salad is a stand alone of Omega fatty acids, manganese and vitamins, and I use it for a base for daily salad excitement. It takes only a few minutes to prepare and it keeps in the fridge for ages. I’m not sure how long because I usually eat a whole batch within 3-4 days. I’ve never had one last long enough to go off.
Prep Time 15 mins
Course Salad
Cuisine American

Ingredients
  

  • 1 bunch Kale
  • 1/4 cup Pine Nuts
  • drizzle extra virgin olive oil
  • squeeze of lemon
  • 1/4 cup Tahini Dressing below

Garlic Tahini Dressing:

  • 1 cup stirred tahini
  • 1 cup water if you like it thick like a dip, 2 if you like it to run like a dressing
  • 1/4-1/2 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 cup Apple Cider Vinegar with the Mother
  • 2-3 cloves garlic crushed
  • 2-3 tsp coarse kosher sea salt or pink salt according to taste
  • black pepper to taste

Instructions
 

  • Massage (beat the snot out of) the kale. A little extra virgin olive oil a squeeze of lemon accelerates the maceration process. You could gently massage it… and most people do. But as I have issues with my thyroid I beat it to a pulp.
  • Combine all ingredients for the tahini dressing in a medium to large bowl and either whisk until smooth or mix with an immersion blender.
  • Pour 1/4 cup tahini dressing over the kale and rub it into the leaves.
  • Sprinkle with the pine nuts.
  • Leave it as it is or add what you like to it.
Keyword kale, tahini