Print Recipe

Tahini Mint Kale Salad

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: dressing, Salad, Side Dish
Cuisine: gluten free, no oil, soy free, tree nut free, vegan
Servings: 4 servings salad and 1 1/2 cups dressing
Author: Gena Hamshaw

Ingredients

Tahini Mint Dressing:

  • 6 tablespoons tahini
  • 3/4 cup water
  • 1-2 garlic cloves roughly chopped (adjust to taste)
  • 3 tablespoons lemon juice
  • 1 small pitted date or 2 teaspoons maple syrup
  • 3/4 teaspoon salt
  • Black pepper to taste
  • 1/2 cup mint leaves
  • 1/2 cup parsley leaves and stems

Tahini Mint Kale Salad:

  • 1 batch tahini mint dressing
  • 1 large bunch curly kale stems removed and finely chopped
  • 1/3 cup currants or raisins
  • 1 1/2 cup chickpeas

Instructions

  • To make the dressing, blend all ingredients together in a powerful blender till smooth. Taste and adjust salt as needed.
  • To make the salad, add as much dressing as needed to coat the salad well. Massage the kale firmly with your hands, until the greens are softened. Add the chickpeas and currants and mix, adding additional dressing as needed. Serve.

Notes

Leftover salad will keep overnight in an airtight container in the fridge. Dressing will keep for up to 5 days in an airtight container in the fridge.