top of page

Kale Salad with Tahini Lemon Dressing

(by Dawna Lee Heising)


4 - 6 c. chopped kale

1 c. finely chopped red onion

1/2 chopped red bell pepper

1/2 cup shredded carrots

2 c. diced cucumbers

1 avocado, diced

1/2 c. grape tomatoes, halved

1/2 c. raisins

For dressing:

1/4 c. tahini

2 garlic cloves

1/2 c. lemon juice

1/4 c. nutritional yeast

2 - 4 T. olive oil

3 T. water

salt and pepper, to taste

In a large bowl, combine kale, onion, red bell pepper, carrots, cucumber, avocado, tomatoes, and raisins.

In a food processor or blender, combine tahini, garlic, lemon juice, nutritional yeast, olive oil, water salt, and pepper.

Dress the salad and toss.


(Read An American Story, the story that accompanies this recipe.)

Recent Posts

See All

Gołąbki (Crispy Fried Cabbage)

(by Laurel DiGangi) 5 c. cooked white long grain rice 1 1/2 large onions, finely chopped 1 - 2 T. butter 3 lb. ground beef salt, pepper, and garlic powder to taste 2 eggs 2 large heads of cabbage butt

Strawberry Ice Cream

(by Celeste Miller) (using a hand-cranked ice cream freezer) 2 c. mashed fresh strawberries 2 c. whole milk 2 c. heavy cream 1 c. white sugar Combine all ingredients thoroughly, and pour into the can,

Shepherd's Pie

(by Lally Pia) For the filling: 1 1/2 lb. ground beef 1 large onion, chopped 1 stick celery, chopped 1 t. finely grated fresh ginger root 1 t. finely chopped garlic (2 cloves) 2 T. chopped cilantro 6

bottom of page