I've been hitting the kale salads hard this summer. I've done a lot of different versions here -- from massaged to citrus to anchovy -- but this tahini take may be my favorite yet. With a nutty flavor and creamy texture, it gives kale some flavorful heft without the insane calories of a cheese or mayo based dressing.
If you're not familiar, tahini is a paste made from ground sesame seeds and is common in Middle Eastern dishes. When you put it with lemon juice it's got a depth of flavor that's sometimes hard to put your finger on, but makes you say "hmmmm."
The dressing and kale would be great on it's own, but with some spiced chickpeas, veggies, quinoa and grilled chicken this summer salad sings with flair and is a fulfilling dinner or lunch.
Kale and Tahini Salad
1 shallot, minced
Juice of 1 lemon
1/4 cup extra virgin olive oil
3 tablespoons tahini
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups kale, washed and chopped
2 red peppers, sliced
1 large tomato, chopped
1 cup quinoa
1 cup spiced chickpeas
2 grilled chicken breasts, sliced
Combine shallot, lemon juice, olive oil, tahini, salt and pepper in a jar and shake. Toss together dressing with kale and allow to rest for at least 30 minutes. Top with red peppers, tomato, quinoa, chickpeas and chicken. Enjoy!