Kale Refresh Salad with Tahini Dressing

Grain Free. Vegan. Mostly Raw. Bursting with Flavor.

Jen and I made up this recipe for the first time last summer and it has been a favorite in both our households ever since. This salad is delicious and you can make it almost year round for a nutrient dense meal that fills you up without slowing you down. This salad is packed with 15.4 grams of protein and superfoods like kale, hemp seeds, cabbage, and avocado to replenish your antioxidants, nourish your immune system, and give you more energy.

If you've never tried a raw kale salad before then this is great recipe to get started with. I know what some of you are thinking...raw kale tastes really bitter, right?! 

Actually, the secret to a good raw kale salad is letting the chopped kale leaves marinate in the dressing for 15-20 minutes (or more) while you prepare the rest of your meal or sit down and enjoy a cocktail. The vinegar in the dressing will work to break down the tough, fibrous leaves of the kale, leaving you with a surprisingly amazing combination of flavors to enjoy! Just trust us on this one.  My husband doesn't like to have salad as meals, but this is one he asks for regularly. Once you get it all mixed together and take your first bite, you will be hooked! This salad also keeps really well (won't get soggy like most leftover salads) for a great lunch the next day. If you are following our Anti-Inflammatory Eating Plan, we've designed a version for you as well that eliminates the soy and the beans and reduces net carbohydrates, PRINT ANTI-INFLAMMATORY VERSION HERE.

Kale Refresh Salad with Tahini Dressing (PRINT RECIPE)
Serves 4

Salad Ingredients:
1 bunch kale, stems removed, washed and finely chopped
2 ears fresh sweet corn or 1 cup thawed, frozen corn
1 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, chopped
½ carrot, grated
1 small white or yellow onion, chopped
½ cup shredded cabbage
1/3 cup raw sunflower or hemp seeds
1 avocado, chopped

Dressing Ingredients:
¼ cup white miso paste
3 tablespoons low sodium tamari or soy sauce/or gluten free soy sauce or tamari
3 tablespoons maple syrup
2 tablespoons olive oil
3 tablespoons tahini  
2 tablespoons apple cider vinegar
2 tablespoons seasoned rice vinegar
Pinch black pepper
½ teaspoon coriander
Pinch of cayenne

Directions:

1. Place all of the dressing ingredients to a large salad bowl and whisk until they are well blended.  Remove half of the dressing and set it aside for later.
2. Add the kale to the salad bowl with the dressing and mix it until the kale is very well coated.  The vinegar in the dressing will break down some of the tough cell walls in the kale, giving it the right texture and taste when you eat it.  Let it marinate while you’re chopping the rest of your veggies and/or have a cocktail or cup of tea:)
3. Cut the corn off of the cobs (or defrost your frozen corn) and then add it to the salad bowl raw.
4. Add the remaining ingredients, except sunflower or hemp seeds to the bowl and toss well to coat.
5. Serve garnished with sunflower or hemp seeds with remaining dressing on the side. 

We hope you enjoy this recipe as much as our families do! Happy eating!
~Billie & Jennifer