Name: Kale Salad with Beets, Avocado and Tahini Dressing
Total time: PT1200.0S
Yield: 4
Ingredients: 1 bunch Tuscan Kale; 1 clove Garlic; to taste Fine Sea Salt; 2 Lemon; 3 tablespoon Olive Oil; 3 tablespoon Tahini; 2 cup Radicchio; 1 Avocado; 2 Beet; 1/4 cup Cashew Nuts; 1 tablespoon Hemp Hearts

This simple kale salad may be as basic as it gets, but all elements combined also make it the best salad around. Colorful beets, creamy avocado, nutty tahini. It can be made ahead of time, which means you'll be eating it every day of the week.

Oven

Beginner

Quick

Kale Salad with Beets, Avocado and Tahini Dressing

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Tuscan Kale

bunch

Garlic

clove

Fine Sea Salt

to taste

Lemon

Olive Oil

tablespoon

Tahini

Radicchio

Avocado

Beet

Cashew Nuts

Hemp Hearts

Prepare the kale: Remove the thick stem from the center of the {@0:} by carefully tearing away the bottom part of the leaves and then grabbing ahold of the stem. Pull up along the stem. The leaf should come away intact, missing the center where the stem once was.

Prepare the kale: Remove the thick stem from the center of the Tuscan Kale (1 bunch) by carefully tearing away the bottom part of the leaves and then grabbing ahold of the stem. Pull up along the stem. The leaf should come away intact, missing the center where the stem once was.

Stack the kale leaves with the largest at the bottom, smallest at the top. Roll the leaves width-wise into a cigar. Turn the roll over so that the opening is touching the cutting board. Thinly slice the cigar – the result will be beautiful ribbons of kale. Add to a large mixing bowl.

Make the garlic paste: Mince the {@1:} on a work surface. Gather into a pile on your cutting board, and sprinkle with {@0:}. Keep mincing, rendering the garlic even finer. Now, begin scraping the garlic with your knife. The teeth should be flush with the cutting board. Put pressure on the blades as you draw it over the surface of the garlic forming a paste. 10 or so strokes should do it. Transfer to the bowl with the kale.

Make the garlic paste: Mince the Garlic (1 clove) on a work surface. Gather into a pile on your cutting board, and sprinkle with Fine Sea Salt ( to taste). Keep mincing, rendering the garlic even finer. Now, begin scraping the garlic with your knife. The teeth should be flush with the cutting board. Put pressure on the blades as you draw it over the surface of the garlic forming a paste. 10 or so strokes should do it. Transfer to the bowl with the kale.

Make the garlic paste: Mince the Garlic (1 clove) on a work surface. Gather into a pile on your cutting board, and sprinkle with Fine Sea Salt (to taste). Keep mincing, rendering the garlic even finer. Now, begin scraping the garlic with your knife. The teeth should be flush with the cutting board. Put pressure on the blades as you draw it over the surface of the garlic forming a paste. 10 or so strokes should do it. Transfer to the bowl with the kale.

Marinate the kale: To the bowl, add 3 Tbsp of juice from {@2:}, {@1:} and 1/4 teaspoon {@0:}. Toss/massage the kale with your hands until it’s very well coated in the lemon and oil mixture – don’t be afraid to manhandle it!

Marinate the kale: To the bowl, add 3 Tbsp of juice from Lemon (2 N/A) [freshly squeezed, divided], Olive Oil (3 tablespoon) and 1/4 teaspoon Fine Sea Salt ( to taste). Toss/massage the kale with your hands until it’s very well coated in the lemon and oil mixture – don’t be afraid to manhandle it!

Marinate the kale: To the bowl, add 3 Tbsp of juice from Lemon (2), Olive Oil (3 tablespoon) and 1/4 teaspoon Fine Sea Salt (to taste). Toss/massage the kale with your hands until it’s very well coated in the lemon and oil mixture – don’t be afraid to manhandle it!

Make the tahini dressing: In a medium mixing bowl, whisk together the {@1:}, 2 Tbsp of Lemon Juice, and 1/4 teaspoon {@0:}. A thick paste will form – culinary magic! Whisk in water, one tablespoon at a time, until the dressing is the consistency of ranch. Taste for seasoning and add more salt or lemon juice as necessary.

Make the tahini dressing: In a medium mixing bowl, whisk together the Tahini (3 tablespoon), 2 Tbsp of Lemon Juice, and 1/4 teaspoon Fine Sea Salt ( to taste). A thick paste will form – culinary magic! Whisk in water, one tablespoon at a time, until the dressing is the consistency of ranch. Taste for seasoning and add more salt or lemon juice as necessary.

Make the tahini dressing: In a medium mixing bowl, whisk together the Tahini (3 tablespoon), 2 Tbsp of Lemon Juice, and 1/4 teaspoon Fine Sea Salt (to taste). A thick paste will form – culinary magic! Whisk in water, one tablespoon at a time, until the dressing is the consistency of ranch. Taste for seasoning and add more salt or lemon juice as necessary.

Assemble the salad: Toss the {@2:} with the kale and transfer to a serving dish. Top with the {@4:}, {@3:}, and {@0:}. Drizzle with the tahini and garnish with the {@1:}. Enjoy!

Assemble the salad: Toss the Radicchio (2 cup) [shredded] with the kale and transfer to a serving dish. Top with the Beet (2 N/A), Avocado (1 N/A) [cubed], and Cashew Nuts (1/4 cup) [roughly chopped]. Drizzle with the tahini and garnish with the Hemp Hearts (1 tablespoon). Enjoy!

Assemble the salad: Toss the Radicchio (2 cup) with the kale and transfer to a serving dish. Top with the Beet (2), Avocado (1), and Cashew Nuts (1/4 cup). Drizzle with the tahini and garnish with the Hemp Hearts (1 tablespoon). Enjoy!

Kale Salad with Beets, Avocado and Tahini Dressing

4.6

20MINS

$2.54

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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