My Favourite Kale Salad
Kale salad is my absolute staple lunch - it can be made in big batches and kept in the fridge all dressed and ready to go for a couple of days without going soggy! I love making this in big batches ready to grab from the fridge and top with avocado when I am out and about. What's even better is that my local market has started selling locally grown, organic purple kale which just makes the whole thing an even happier experience! Kale, tahini and figs are all sources of calcium so this salad is a perfect calcium-rich combination. The pine nuts and sesame seeds give the salad a wonderful texture which works wonderfully with the creamy dressing and avocados. The figs provide a hint of sweetness too, making this salad one of my most dreamy combinations to date - I really hope you love it too!
I have spent months using the same dressing for my salad again and again but a recent surge of experimentation has lead me to the best dressing I think I have ever tasted. I love to drench my kale in it but you can always cut back on the quantity if you prefer something a little more subtle.
what you’ll need
For the salad:
6 large handfuls of kale
4 small figs (or 2 large)
3 tablespoons of pine nuts
2 tablespoons of sesame seeds
For the dressing:
4 tablespoons of tahini
2 tablespoons of olive oil
3 tablespoons of sesame oil
2 tablespoons of tamari
2 tablespoons of apple cider vinegar
what to do
Place the pine nuts in a saucepan on a low heat and dry fry until lightly golden.
Remove the kale leaves from the stalk and tear into small pieces and place in a mixing bowl.
Add the tahini, olive oil, sesame oil, tamari and apple cider vinegar to the bowl and use your hands to mix it all in, massaging the kale leaves with the dressing to soften them.
Cut the figs and avocado into small pieces and add these to the bowl. Serve topped with the pine nuts and sprinkle with the sesame seeds.
This salad keeps really well - dress the leaves and leave them in the fridge in a sealed container with everything except the avocado, then just add the avocado to serve.