I love kale! I love how unlike other lettuces, it holds up in the fridge for a couple of days, even with dressing. In fact, it tastes even better with “age” when marinated overnight! I love the slight bitter flavor and firm, embossed texture. If those reasons didn’t make me love it enough, it’s also high in calcium, protein, vitamin K!
This kale salad consists of only a few ingredients and is rich in vitamins, healthy fats, and antioxidants derived from sesame seeds.
Want to wear a bikini? Eat some tahini!
Sesame Garlic Kale
6 cups chopped curly kale
2 Tbsp sesame seeds
2 Tbsp tahini
2 Tbsp orange juice
2 Tbsp water
1 clove garlic
Wash and dry kale. Remove stems and tear into bite-sized pieces.
In a blender (I used my Magic Bullet), combine tahini, orange juice, water and garlic. Blend until smooth creamy dressing is formed. Toss kale with sesame seeds and dressing, coating the kale evenly.
This is a healthier updated version of the traditional salad.
Instead of the usual mayonnaise based dressing, we have lightened it up with a healthy mixture of walnuts, Dijon, vinegar, apples, and raisins that keeps it’s classic creamy texture.
Kale Waldorf Salad
Serves 4 to 6
4 cups dinosaur kale (packed)
1 large red apple, chopped, divided
1/2 cup walnuts, divided
¼ cup plus 2 Tbsp raisins, divided
1 cup chopped celery
½ cup shredded carrots
2 Tbsp Dijon mustard
2 Tbsp water
1 Tbsp red wine vinegar
1/8 tsp ground sea salt
Wash and dry kale. Finely chop into bite-sized pieces. Place kale in a large bowl. After chopping the apple, add to the bowl of kale along with half of the walnuts and ¼ cup of raisins, and celery. Put remaining apple, walnuts, 2 Tbsp of raisins, Dijon, water, vinegar and salt in a blender. Blend until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.
After attending Chef AJ’s cooking class last Sunday, I was dying to try one of her recipes and definitely craving some kale.
I went for the “Hail To The Kale” salad, which was the original dish I had tried at Whole Foods before discovering Chef AJ!
Hail To The Kale Salad
Recipe by Chef AJ
2 large heads of curly kale
1/4 cup slivered almonds
1/4 cup raisins
1 cup raw almond butter (unsalted/unsweetened)
1 cup coconut water (I use O.N.E.)
1/4 cup fresh lime juice
2 cloves garlic
3/4 oz. fresh ginger (approx 1″)
2 tablespoons low sodium Tamari or low sodium soy sauce
4 pitted Medjool dates
1/2 tsp red pepper flakes
Chop the kale and set aside in a large bowl.
In a high powered blender, combine all dressing ingredients and blend until smooth and creamy.
Massage about 1/2 cup of the dressing onto the kale (more or less depending on your taste).
Toss with slivered almonds and raisins and serve.
Store excess dressing in a jar and refrigerate.
Chef AJ’s recipe doesn’t call for raisins, but I thought they were the perfect chewy addition to this creamy salad.
As Chef AJ says “Like a woman, this salad gets better with age.” I have to agree, I love to let the kale marinade in the dressing overnight in the refrigerator. It is twice as good the next day!
This recipe makes a large amount of dressing.
I was able to coat my 2 heads of kale, and fill an entire mason jar for future salads.
This dressing is a great staple to have in your fridge for veggie dipping and quick salads.