This kale salad is great for meal prep or a quick weeknight dinner. Making your dressing from scratch is the key to any great salad. You know exactly what’s in it and you can avoid all those added chemicals and oils companies add to their dressings. Many are surprised to find out just how good a salad can be with a homemade 5-minute dressing!
A quick reminder that whenever I cook, I like to do it intuitively. This means measurements aren’t always exact, they are to taste. If you like spicy foods, add in the hot sauce! If you need the dressing to be sweeter, add more maple syrup. We are all different and unique, so why would we all follow the same recipe? I try to give multiple suggestions throughout the recipe as substitutes to use. For example, if radishes are not your thing, try beets! If you don’t have sunflower seeds handy, use another type of seed. Mix and match what works for your taste palate, but be open to trying new combinations! The more natural colors we can get in our salads, the better!
some notes…
I like to give “loose” measurements of ingredients in recipes. For instance, in this tahini dressing, the garlic powder and cumin don’t have to be exact measurements, make them taste. If you don’t have garlic powder, throw the dressing into the blender and add a garlic clove! No need to panic if you don’t have olive oil to massage the kale in, use avocado oil. Be resourceful with what you buy to lead a more sustainable lifestyle. Stop wasting food and buying more to “follow the recipe.” Just add what ya got! As always, be sure to compost any scraps and recycle any materials that you can. Let’s all work together to produce wholesome, nourishing foods for our bodies while also being stewards of the planet!
Getting creative in the kitchen has helped me find peace, nurture my inner child, and be healthier. When it comes to cooking, people tend to have so much dread, but new recipes are fun to try! Cooking at home also preserves the energy of the food. You know exactly what is going on in it and who is preparing it! No hidden ingredients, excessive oils, or bad energy from angry cooks will enter you! Remember that everything is an energy exchange, so take some time to bless and show gratitude for this abundance of nourishment. I hope this inspires you to cook more intuitively and feed your spirit with fresh, organic, colorful foods. Enjoy this homemade lemon tahini kale salad!
much love, peace & vibez 2 u & all beings everywhere
-EC <3
lemon tahini kale salad
Ingredients
- 1 cup quinoa
- beets (or radishes)
- 2 medium carrots
- 1/2 red onion
- other veggies optional (like cauliflower, cucumbers, tomatoes, etc)
- 1/4 cup tahini
- 1/2 lemon juiced
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- maple syrup (to taste)
- olive oil
- 1 bunch kale
- 1 handful seeds of choice (pumpkin, sunflower, hemp etc)
Instructions
boil quinoa
- add about a cup of quinoa to boiling water and boil the quinoa per instructions on the package
prep the veggies
- start by chopping any vegetables you would like to use; I recommend:shredding beets or radishesshredding carrotsdicing red onion*optional roasted cauliflower tastes really good in this as well!
lemon tahini dressing
- add the tahini, lemon juice, garlic powder, cumin, black pepper, maple syrup, and water (to thin) into a bowl
- whisk together until smooth and creamy (or blend in a blender if you prefer)
prepare the kale
- start by chopping and adding kale to a large bowl (the bigger the bowl the easier it is to toss at the end all together!)
- massage the kale in a dash of olive oil and lemon juice for about 2 minutes (this will break down the kale and make it easier to chew and digest- don't skip this step!)
assemble the salad
- to the large bowl with the massaged kale in it, add the cooked quinoa, shredded beets, carrots (or whatever else you chose to be in the salad), diced red onion, seeds (sunflower or pumpkin), and the lemon tahini dressing
- toss everything all together with tongs and enjoy 🙂
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