We know there are a million kale salad recipes out there. For a dish as simple as fresh, raw greens some of these kale recipes can get quite complicated. We encourage you to keep this simple and delicious version in your back pocket when you want to keep it easy and need a dish quickly.
This recipe is incredibly flexible and easy to add your own flair. The only ingredient you might not have in your kitchen is tahini. Let me assure you, a jar lasts a long time and is great for different types of hummus, salad dressing, and to drizzle over roasted veg It’s great to have on hand if you are participating in a CSA this season.
Bunch of kale
1-2 tbsp. Lemon
1 -2 tbsp. Olive Oil
1 tbsp. Tahini
Dash of salt
Take the bunch of kale and depending on the variety if it has a firm stem remove it. You can watch this video here for a great technique.
Rough chop or tear the kale into medium pieces.
Add chopped kale to a large mixing bowl and drizzle olive oil over the top.
Squeeze about one-third of a normal size lemon over the bowl.
Give the tahini a good stir and add that to the bowl.
Massage and mix these ingredients together with the kale. You want the greens to reduce at least a third to a half in size.
Add a dash of salt and taste a kale leaf.
If it is too bland add more lemon.
If it is too dry add more olive oil.
If it needs more of a nutty flavor add more tahini.
Once flavors are adjusted, toss again and it’s ready to serve.
Feel free to get a bit more fancy with it and add roasted chickpeas, feta or parmesan, quinoa, roasted vegetables, microgreens or chopped nuts.