B NOURISHED: HAIL TO THE KALE

adolfo-felix-1095307-unsplash.jpg

Tahini Kale Salad with Dates and Almonds

Serves 2

Ingredients:

  • 1 bunch kale, chard, or spinach

  • 1 tablespoon tahini

  • 1 teaspoon honey

  • 1 teaspoon lime or lemon juice

  • 1/4 teaspoon sriracha

  • 1/4 teaspoon toasted sesame oil

  • 1 tablespoon olive oil

  • 1 teaspoon water

  • 1/4 cup sliced almonds

  • 2 to 3 medjool dates, pitted, sliced

  • 1 green onion, sliced

  • Salt and freshly cracked pepper

Directions:

  1. Remove stems from greens, lay in a flat pile, and roll up tightly. Slice crosswise into very thin strips.

  2. Whisk tahini, honey, juice, sriracha, and oils until smooth. It will be quite thick. Add water a bit at a time until it is smooth and creamy, but not too runny. Toss greens, almonds, dates, and green onions with dressing. Season with a pinch of salt and some cracked pepper.

Maura AleardiComment