Simple Kale Salad

this …

Yep. This is my favorite kale salad.

It’s hard for me to pick a “favorite” anything when it comes to food, because cooking and eating is such a creative thing for me. It depends on how I’m feeling…what fruits and veggies are in season…what the weather’s like (Hot soup on a cold day is great. Hot soup on a hot day, not as great)

But when it came to titling this recipe, it occurred to me that this had to be my favorite kale salad because it’s the one I have the most often. I make it a lot, in fact, because it’s delicious, meal-prep friendly, and very easy to make.

The tahini makes this salad rich and creamy which compliments the slight acidity offered by the sharp shallots and tangy lemon juice. I especially love how the sweetness from the raisins contrasts the savory cashews, perfectly completing this dynamic flavor combo and ensuring that this is definitely not your average kale salad recipe.  

Personally, I really notice a difference in how I feel (and in how my skin looks) when I eat lots of dark, leafy greens, so I usually make a big batch of this salad at the start of the week and serve it as an easy veggie side dish for weeknight meals or quick mid-day lunches.

Side note: If you’re not a kale fan, fear not. I have shared my tips for making kale palatable and easier to digest in this blog post.

I can’t wait for you try this recipe! I hope it quickly becomes one of your favorites too.

Enjoy!

• 3-4 large kale leaves, de-stemed and cut into small pieces
• 2 tbsp of finely shopped shallots (or red onion)
• 1.5 tbsp of tahini
• the juice from 1 lemon
• 1/2 tsp dried dill
• 1/2 tsp lemon pepper
• 1 tbsp nutritional yeast
• 1/4 tsp sea salt
• 2 tbsp chopped cashews
• pinch of each: paprika, cumin, black pepper
• 1 tbsp raisins

Put the kale in a large bowl and add a generous squeeze of lemon juice.

Massage – yes massage – the lemon juice into the kale for about 2 minutes. Rubbing it together helps break down the fiber and makes it SO much more pleasant to eat!

Then add the tahini, remaining lemon juice, dill, lemon pepper, nutritional yeast, and salt. This will act as the dressing for the salad. Massage again until well combined.

Next, toss 2 tbsp of crushed cashews with a big pinch of paprika, cumin, and black pepper. Transfer to a pan set to medium heat and toast for 2 minutes or until fragrant. Once lightly browned, add the cashews to the kale mixture along with the raisins and the finely chopped shallots. Mix well and season with extra salt and pepper on top if desired 🙂

Chopped apples, pears, dried cranberries, walnuts, pumpkin seeds, roasted cashews, and sliced almonds are all excellent add ins. I usually change up the “extras” like this depending on what I have to change things up. It keeps it fun and as always, it’s a great way to use up whatever produce you have on hand.