Kale Salads

Kale Tahini Salad

• 1/2 cup tahini 
• 1/4 cup olive oil (or reduce the oil to 2 tbs & add a little h2o to get the desired consistency)
• 1/4 cup filtered water 
• 2 tablespoons lemon juice 
• 1 chipotle chile in adobo, drained, seeds removed 
• 1 teaspoon agave nectar 
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander 
• 1 teaspoon sea salt 
• 1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups) 
• 1 large ripe tomato, cored, seeded, and diced 
• 4 teaspoons hempseeds 

Work your magic: 

• Combine the tahini, oil, water, lemon juice, chipotle, agave, cumin, coriander, and salt in a high-speed blender and blend until smooth. (Alternatively, omit the chipotle or replace with 1 teaspoon chili powder and whisk all ingredients together in a medium bowl.)
• Place the kale in a large bowl and add the tahini dressing. Use your hands to thoroughly massage the dressing into the kale until it is softened and completely coated
• Divide between four serving plates or bowls and top each portion with the diced tomato and 1 teaspoon hempseeds. 

Substitutions

• Chipotle: fresh jalapeño, seeded and chopped, or 1 teaspoon chili powder
• Agave nectar: coconut nectar or any other liquid sweetener
• Tomato: 1 1/2 cups grape or cherry tomatoes, halved
• Hempseeds: sesame seeds

Moroccan Kale Salad

• 1 bunch Tuscan kale, ribs removed and roughly chopped
• 2 tablespoons extra-virgin olive oil
• Sea salt
• Juice of half a lemon
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 medium carrot, peeled and finely grated (about ½ cup)
• Half a crisp apple--peeled, cored and finely chopped
• ¼ cup golden raisins
• ¼ cup sliced raw almonds
• 3 tablespoons pitted oil-cured olives (about 9 olives), halved

And your almost there....

• In a medium bowl, combine the kale with the olive oil. Sprinkle with salt. Using your hands, massage the kale until the olive oil is coating the leaves and they begin to wilt, about 1 minute
• In a small bowl, whisk the lemon juice with the cumin and turmeric. Add the mixture to the kale and continue to massage the leaves until well combined
• Add the carrot, apple, raisins, almonds, olives and hemp seeds, if using, and toss until just combined. Season with salt and pepper. Let the salad rest for 10 minutes, then serve
  - yummy kale......mmmm

Quinoa, Kale with Tumeric Dressing

• 1 cup cooked red quinoa
• 1 bunch curly kale, chopped into small pieces
• Half a sweet potato, grated
• 1 zucchini, grated
• 1 carrot, grated
• 1 small fennel, diced into small pieces
• ½ cup sunflower seeds or pine nuts
• 2 shallots, thinly chopped
• 2 lemongrass stalks, thinly chopped

Dressing

• 2 tbsp freshly minced turmeric
• 1 tbsp minced garlic
• 2 tbsp apple cider vinegar
• 4 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp lemon rind
• 4 drops Stevia
• Pinch of salt

Cook quinoa according to packet directions. Once it is cooked and has cooled down, mix it together with the kale in a large bowl. Combine in all other ingredients until they are stirred through evenly.

Place all salad dressing ingredients in a jar and shake well until all ingredients are combined. If the dressing seems too thick add some more apple cider vinegar to achieve a thinner consistency. Pour the dressing over the salad and stir through until the kale has softened slightly. Serve and enjoy!  This salad will last 3 or 4 days so it's great for lunches :)

Garbanzo Bean And Raw Kale Salad With Lemon-Turmeric Dressing

• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon extra virgin olive oil
• 1/4 to 1/2 teaspoon sea salt (or to taste)
• 1/2 teaspoon ground turmeric
• dash cayenne pepper (or to taste)
• 1 packed cup kale, thinly sliced
• One 15 oz can garbanzo beans, rinsed and drained
• 1 to 2 tablespoons red onion, finely diced
• 1/2 cup red bell pepper, diced

Kale, Quinoa, Citrus and Dijon Salad

• ¼ cup plus 1 tablespoon extra virgin olive oil
• 4 cloves minced garlic
• 1½ cup rinsed quinoa
• ½ teaspoon ground turmeric
• 1½ teaspoon sea salt
• 3 cups water
• 1 bunch dinosaur kale, cut into chiffonade (about 4 cups)
• zest of 2 lemons
• juice of those 2 lemons
• ½ teaspoon Dijon mustard
• 1 teaspoon real maple syrup
• 2 teaspoons ground black pepper
• 3 tablespoons minced Italian parsley
• Sea salt to taste

And your off...

• Mince the garlic and put aside ¼ of it for the dressing
• Heat a heavy pot over medium heat for 15 seconds add 1 tablespoon of olive oil. When the oil shimmers (in 15-30 seconds), add the remaining ¾ of the minced garlic and let it “sweat” for 1 minute. Add rinsed quinoa, turmeric, and 1 teaspoon of salt, and stir to coat. Toast for 30 seconds
• Add water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes — do not stir. When time’s up, remove the pot from the burner and fluff with a fork, then leave uncovered for 10 minutes
• Meanwhile, “massage” the kale with ½ teaspoon salt in a large bowl for a minute (kale will shrink in volume). Squeeze the kale and discard the juices that come out of it
• In a glass measuring cup, add ¼ cup olive oil, the lemon zest and juice, maple syrup, dijon mustard, black pepper and parsley and whisk together
• Add quinoa to the bowl with the kale, cover with dressing, and stir it all together. Serve chilled or at room temperature