Tumbleweed Farm’s Favorite Kale Salad
“Do what feels right, not what you think others want from you.”
This is one of my intensions for 2018. I really want to listen to my inner voice and focus on things that feel good and authentic to myself. Take this salad for example–I know it’s a little cliche to post a salad as my first recipe of the year, but you know what? I’m craving salads and I know I’m not the only one! This is mine and Taylor’s go-to salad throughout the year. I haven’t posted this recipe before because well….it’s just a simple salad and I didn’t think you’d really be that interested in something so basic. However, after whipping this up a lot this season (it was on our Thanksgiving table along with many casual Tuesday night dinners) I decided that if we love it so much why not share the love? I went back and forth between sharing this or going more extravagant with a loaded vegetable stew as my first post of the year. But when I started to overthink my first recipe I remembered my intension for 2018. “Do what feels right, not what you think others want.” One of my goals for recipe development for the coming year is to not shy away from sharing recipes that seem too “simple” or “plain.” Instead, I want to focus on sharing recipes that we make regularly or simply cannot live without. And this kale salad? We simply cannot live without it! Sometimes the most basic of recipes are the best and this is a perfect example. It’s nourishing, delicious and a breeze to prepare.
So if you’re holding out for a more exquisite recipe check back in a few days. But for today, if you’re craving simplicity, I’ve got your back. Grab a fork and dig in!
Cheers from Tumbleweed Farm
Tumbleweed Farm's Favorite Kale Salad
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4 as a side
- 1 large bunch of kale, washed and torn into bite size pieces (remove some of the large tough stems)
- 1 clove of garlic, minced
- 3 tablespoons tahini
- 3 tablespoons apple cider vinegar
- 2 tablespoon fresh lemon juice
- 3 tablespoons coconut aminos (or low sodium soy sauce or tamari)
- 1 tablespoon water (plus more to thin if needed)
- 3 tablespoons nutritional yeast
- 1 avocado, diced
- 3 tablespoons toasted sesame seeds
- 3 tablespoons toasted pine nuts
- sea salt
- In a large bowl use your hands to lightly massage the raw kale for a few seconds.
- Using an immersion blender or small food processor puree the garlic, tahini, vinegar, lemon juice, coconut aminos, water and nutritional yeast until smooth and creamy. Taste for seasonings and adjust as needed.
- Pour half of the dressing into the bowl with the kale and use your hands to massage the dressing into the leaves. Add the diced avocado, toasted sesame seeds, pine nuts and a sprinkle of sea salt. Divide between plates and drizzle with additional dressing.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Store extra dressing in an airtight container in the fridge for up to 5 days