top of page
Eat, Darling, Eat

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

Plum Torte

(by Laura Zinn Fromm) (adapted from The New York Times )   3/4 - 1 c. sugar (I used 2/3 c. white sugar, 1/3 c. brown) 1/2 c. unsalted...

Betty's Chopped Liver

(by Susan Ostrov Weisser) 1 lb. chicken livers vegetable oil 3 - 4 hard-boiled eggs 2 yellow onions, chopped Kosher salt (and pepper,...

Fried Lace Cornbread

(by Kathryn Louise Wood) 1 c. very fine ground plain cornmeal salt to taste water enough oil to coat the bottom and a little up the sides...

Comentários


bottom of page