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.
Course Salad
Cuisine American
- 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
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.