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KALE & BERRY SUMMER OMEGA SUPERFOOD SALAD WITH TAHINI DRESSING

Brenna May
It’s berry season! I usually buy up fresh cranberries in the fall and freeze them for year round use but this salad is wonderful with sliced strawberries, or tart blueberries or raspberries. Berries are chock full of antioxidants and a great addition to summer detox.
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Course American, Dinner, Lunch, Side Dish
Cuisine American, keto, paleo, Vegan
Servings 2

Equipment

  • High Powered Blender or Immersion Blender for dressing

Ingredients
  

For the Salad

  • 1 bunch curly or dinosaur kale
  • 1/4 cup Pine Nuts
  • drizzle extra virgin olive oil
  • squeeze of lemon
  • baby spinach optional
  • 1 cup fresh berries
  • 1/2-1 avocado
  • pumpkin seeds
  • hempseeds hemp hearts
  • fermented red onion
  • 1/4 cup Tahini Dressing below

Lemon Garlic Tahini Dressing

  • 1 cup stirred tahini
  • 1 cup filtered 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 teaspoons coarse kosher sea salt or pink salt according to taste
  • black pepper to taste

Instructions
 

  • Wash and dry the kale, dabbing it with a tea towel. Strip the leaves off the stems and break them into small pieces and lay them in a bowl.
  • Drizzle with olive oil and a squirt of lemon to accelerate maceration process and “massage” the leaves for at least two minutes until the leaves soften and relax.
  • Some kale is more stubborn than others and it could take up to ten minutes. After two I tend to get bored and pull out my french rolling pin or a wooden spoon to smash it to bits. When it is soft, set aside and move on to the tahini dressing.
  • 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.
  • Slice avocado in half and if you plan to eat the whole thing, remove the pit. If you don’t, rinse the pit half in water and wrap it in clingfilm to prevent oxidization (browning). Carefully slice the other half in the skin and then scoop the whole thing out with a spoon.
  • In a bowl, combine the dressed kale and spinach and top with pumpkin seeds, hemp hearts, pine nuts, cultured (pickled) red onion and berries.
  • Drizzle with more tahini dressing and enjoy!
Keyword berries, salad, summer