This recipe was my attempt to replicate the kale salad found at my local whole foods market. It isn’t exactly the same, but it is pretty good! I find that the salad is best if allowed to sit refrigerated overnight.
Ingredients:
1 bunch of kale, washed and chopped (about 8 cups)
2 tbsp tahini
3 tbsp nutritional yeast
1 tbsp olive oil
2 tsp sesame oil
2 tbsp apple cider vinegar
juice of 1/2 lemon
1 tbsp soy sauce (or tamari)
1-3 cloves garlic, crushed
enough water to reach desired consistency
Directions:
For the dressing, stir together all ingredients, except the kale and water. Add water to the dressing until the desired consistency is reached (about the thickness of a creamy dressing). Coat the kale with the dressing. Enjoy!
Nutrition (per 1/8 of the recipe or 1 cup):
- Calories: 92
- Protein: 4.5 g
- Fat: 5.3 g
- Carbs: 10 g
- Fibre: 2.7 g
