Monday, September 12, 2011

Crunchy Green Tahini Salad

I loved the simple Crunchy Green Tahini Salad from the September 2011 issue of Vegetarian Times. The dressing is rich and creamy and full of lemon-tahini-garlic flavor. The dressing is tossed with the crunchy mix of raw kale, grated carrots, and walnuts. It was really easy and took less than five minutes to make.

This recipe was in an article about food for kids. Really, kids will love this? I don't know much about kids, but I didn't eat regular iceberg lettuce salads as a kid, let alone raw kale with a tahini dressing. But I like the idea!

Crunchy Green Tahini Salad
Serves 4
  • 2 12-oz. bunches kale, stems removed
  • 1/2 cup lemon juice
  • 1/3 cup olive oil
  • 2 Tbsp. tahini
  • 3 cloves garlic, peeled
  • 1/4 tsp. agave nectar
  • grated carrots
  • walnuts, pine nuts, or almonds
  1. Wash and slice kale leaves into ribbons.
  2. Blend lemon juice through agave nectar in a food processor or blender.
  3. Toss with dressing and add carrots, nuts, and whatever other toppings you want.

1 comment:

  1. I can't believe I looked over this recipe in my magazine! It Sure sounds and looks good. I'm with you though about kids liking it. You couldn't get me touch anything green when I was a kid! :o)