Search
  • Eat, Darling, Eat
    • Apr 11, 2019

Kale Salad with Tahini Lemon Dressing

Updated: Apr 4

(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.


Recent Posts

See All

Butternut Squash Soup

(by Eleanor May Blackburn) 2 - 3 T. olive or sunflower oil 1 large onion, chopped 1 medium butternut squash, peeled, seeded, and cubed 1 t. cumin 1 qt. vegetable stock salt and pepper to taste Heat oi

Tennessee Corn Pone

(by Dana Aber-Torres) (adapted from Laurel’s Kitchen, with Gwen Aber’s notes) 4 c. very juicy seasoned beans such as pinto or kidney beans (I think we probably used dried beans, but canned beans would

Spaghetti Bolognese

(by Esme Michaela) 1 – 2 T. olive oil 1 small onion, chopped 2 cloves garlic, chopped or crushed 1/2 red bell pepper, chopped big handful of chopped fresh herbs (mix of rosemary, oregano, basil, thyme