Yes, it’s time for a savory recipe folks. Even a pastry chef can’t eat dessert all of the time 😉 This salad is definitely a meal (no iceberg side salad here) and has so many benefits, you may just want to eat it every day. I think of kale as the Superstar of greens. It’s rich in vitamins, minerals, fiber, phytonutrients and antioxidants, and is especially high in the cancer and inflammation-fighting vitamin K. Garlic is said to have anti-bacterial, anti-cancer and anti-parasitic qualities and tumeric is known to be a seriously potent anti-inflammatory spice. Olives are full of healthy fats and high in vitamin E, a fat-soluble antioxidant, and are also known to have anti-inflammatory properties…And even with this impressive list of health benefits, my favorite thing about this salad is the taste. The flavors and textures are nothing short of decadent with the zesty garlic tahini dressing, rich sundried olives, and cheesy tasting Spirulina Crunchies. A decadent salad? Count me in!
Garlic-Tahini Kale Salad
(serves 2, depending on appetite)
For the salad:
2 bunches lacinto kale
several pinches sea salt
juice of 1/2 lemon
handful fresh parsley, roughly chopped
1/2 c sundried botija olives (or however many you like)
2-4 T Spirulina Crunchies
optional additions: sprouts, saurkraut, other fresh herbs (basil or dill especially), sundried tomatoes, cucumbers, etc
1/2 c stone-ground tahini
4 T freshly squeezed lemon
2 cloves garlic, chopped
2 T chickpea miso
4 T extra virgin olive oil
2 tsp tamari
1 tsp tumeric
1/2-3/4 c water (depending on desired consistency, I used 3/4 c)
First, tear the leaves of kale off of the stems. Place them in a large bowl, sprinkle with sea salt and lemon, and massage well to break down the kale (be sure you don’t have any cuts on your hands or this will hurt!). This will take a few minutes to really get it soft but it’s worth it.
Once soft, set aside to make the dressing. For the dressing, simply blend all ingredients in a high speed blender and pour over the salad. You will most likely have some dressing leftover, it’s great as a dip or a sauce for raw or steamed cauliflower.
…and any other additions you would like.