Raw Kale Salad with...Raw Kale Salad with Creamy Tahini Dressing

Raw Kale Salad with Creamy Tahini Dressing is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 2 servings. One serving contains 453 calories, 12g of protein, and 35g of fat. For $1.97 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. 99 people were impressed by this recipe. It works well as a reasonably priced hor d'oeuvre. A mixture of sesame oil, water, to 6 carrots, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 15 minutes. It is brought to you by Cookie and Kate. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is awesome. Raw Kale Salad with Creamy Tahini Dressing, Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing, and Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Pull the kale leaves off from the tough stem and discard the stems. Use a chefs knife or your hands to chop or tear the kale into small, bite sized pieces.

2. 02

   Sprinkle a small pinch of sea salt over the kale and massage the leaves for a couple of minutes (see notes above).

3. 03

   In a small bowl or 8-ounce mason jar, whisk together the salad dressing ingredients. Divide the kale into two bowls, drizzle in the salad dressing (dont skimp), and toss thoroughly. If possible, let the salads rest for ten minutes before eating.

4. 04

   Peel and slice the carrots into ribbons with a vegetable peeler.

5. 05

   Cut the avocado in half, remove the pit, score the flesh with a knife and scoop it out with a big spoon. Top the salad with carrot ribbons, diced avocado and some chopped carrot greens, if available/desired.

6. 06

   Sprinkle the salad with sesame seeds and serve.