Kale-ifornia Salad

Kale. Stiff, bitter, dry kale. I didn’t appreciate it until I learned how to eat it.

Kale is good in soups and sautéed, but I finally figured out how to eat it in a salad. The key is to let the dressing soften the kale. Unlike spinach or lettuce, kale won’t wilt into a wet mess if it sits out in dressing.

ingredients

  • 2 bunches of kale

  • 1/2 cup of almonds

  • 3 tablespoons of tahini

  • 3 tablespoons apple cider vinegar

  • 2 tablespoons maple syrup

  • Garlic powder

  • Salt

  • Pepper

instructions

  1. After washing the kale, pull the leaves off the stems. Chop into bite-size pieces and put them in a large mixing bowl for later.

  2. In a small bowl, mix the tahini, apple cider vinegar, and maple syrup. Add dashes of garlic powder, salt, and pepper. Adjust the measurements to taste.

  3. Pour the dressing over the kale and add the almonds.

  4. Massage the dressing into the kale. Over the course of the day, the dressing will soften the kale and make it more enjoyable to eat.

Alterations

  • I love adding a jammy egg or crispy baked chickpeas to my salad. Sometimes I’ll add dried cherries or sliced red onions.

  • A teaspoon of dijon mustard in the dressing is a nice addition too - adds a little tang.

upload.jpg