Kale Tahini Caesar Salad

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Serving Size: 2 cups
Diets: Brain Food, Dairy Free, Egg Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian
Recipe adapted from:
Karin Adoni Ben-David
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This salad uses a mixture of kale and romaine lettuces and is then tossed with a creamy tahini Caesar dressing.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

  • To make the dressing: In a small bowl, combine the tahini, lemon juice, olive oil, garlic, mustard, and salt. Whisk until blended, then add the water and whisk until you have a smooth, blended tahini sauce. Season generously with black pepper. The dressing should be tangy, like classic Caesar dressings. If it's overwhelmingly tart or too thick to pour, whisk in an additional tablespoon of water.
  • To prepare the salad: Transfer the chopped kale to a big salad bowl. Add a dash of salt and massage the leaves with your hands by scrunching big handfuls at a time, until the leaves are darker in color and the volume has reduced by about one-third.
  • Add the chopped romaine to the bowl. Wait to dress the salad until you are ready to serve.
  • When you're ready, drizzle enough dressing over the greens to lightly coat (you might not need all of it). Toss until the dressing is evenly distributed. Serve immediately

Cook Times

Active Prep20
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time20 minutes
Recipe Serving Size10 people

Ingredients

Ingredients

Tahini Caesar Dressing:

  • 1/2 cup tahini
  • 2 lemon juiced, about 3 tablespoons juice from 1 lemon
  • 6 tablespoon extra virgin olive oil
  • 4 clove garlic smashed then minced
  • 2 teaspoon Dijon mustard
  • ½ teaspoon sea salt fine grind
  • 4 tablespoon water
  • 1 teaspoon freshly ground black pepper

Salad:

  • 2 bunch Tuscan Kale ribs removed and leaves chopped into bite-size pieces
  • ½ teaspoon fine sea salt
  • 2 head romaine lettuce chopped into bite-size pieces
  • 1 cup canned chickpeas (optional) drained and rinsed

Cooking Tools Required

Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives

Nutrition

Calories: 215kcal | Carbohydrates: 16g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 270mg | Potassium: 578mg | Fiber: 5g | Sugar: 3g | Vitamin A: 13521IU | Vitamin C: 49mg | Calcium: 115mg | Iron: 3mg

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