Ingredients
For the salad:
- 5-6 handfuls of curly kale or Tuscan kale, large stems removed (250-275 g)
- 1 tablespoon freshly squeezed lemon juice
- 1/2 tablespoon toasted sesame oil
- 1/2 tablespoon extra-virgin olive oil
- 1/2 tablespoon pure maple syrup
- pinch of sea salt
- 1 clove garlic, minced
- 1 medium carrot, peeled and grated
- 1 medium beet, peeled and grated
- 2-3 tablespoons pumpkin seeds, lightly toasted
- 1 tablespoon hulled hemp seeds (optional)
For the dressing:
- 3 tablespoons tahini
- 80 ml freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- sea salt and pepper, to taste
Instructions
- Add the kale to a large salad bowl along with the lemon juice, oil, maple syrup, salt and garlic. Use your hands to massage the kale and break down its texture a bit until the kale starts to soften and wilt, 3-5 minutes. Set aside to let the kale to “marinate” for 15-20 minutes. This gives the kale leaves extra time to soften.
- To prepare dressing, add the tahini, lemon juice, olive oil, garlic, sea salt, and pepper to a small bowl. Whisk to combine. Taste and adjust seasoning, if desired. Set aside.
- Pour the dressing over the kale and toss until evenly coated. Add the grated carrot and beet and toss again. Sprinkle with the toasted pumpkin seeds and hulled hemp seeds.
- Serve and enjoy!
Nutrition
Notes
Lacinto kale (also known as Tuscan kale) is terrific for salads. It is more tender than curly kale which means it softens quicker after being "massaged".