Anything-Goes Kale Salad with Green Tahini Dressing
Full recipe at cookieandkate.com
Utensils needed:
- 1/2 medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
- 1 cup leftover cooked grains (I love brown rice, wild rice, quinoa, farro or wheat berries…)
- 2 carrots, sliced into long ribbons with a julienne peeler or regular veggie peeler
- 1 radish, thinly sliced and roughly chopped
- 2 tablespoons pepitas (green pumpkin seeds) or sunflower seeds, toasted
- More ideas: halved cherry tomatoes, sliced avocado, chopped bell pepper, whatever else strikes your fancy…
- 1/3 cup olive oil
- 1/3 cup lime juice (about 3 to 4 medium limes)
- Handful of fresh cilantro
- 1 small jalapeño, seeds and membranes removed, roughly chopped
- 2 tablespoons tahini
- 1 1/2 teaspoons honey or maple syrup
- 1/2 teaspoon ground cumin
- 1 clove garlic, roughly chopped
- 1/4 teaspoon fine-grain sea salt, to taste
- Pinch of red pepper flakes, optional for extra heat