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
Preparation
- 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
I love recipes like this thank you and I’m excited for more simple “not exciting” ones this year :).
I’m always looking for ways to love on some veggies, simple or not! This looks absolutely delicious. Can’t wait to try! Happy New Year!
We love ALL your recipes – especially simple ones. Thank you and Happy and Healthy New Year to you both.
Love that you share with us your favorites and those recipes that fit into your busy day and food that you obviously count on to nourish you.
I love simple veggie recipes and can’t wait to see more like this!
You are the best. I rarely make anything these days without consulting your cookbook or website. Thanks for all you do, we couldn’t live (happily & healthy) without you two!
It’s delicious! Love that it is so easy to put together! My lunch today.
Love it!!! xo
I think this is a great recipe. Your dressings are world class and I am going to do this one soon. Wishing you a Happy New Year with sun and rain in the right amounts at the right times.
As I was reading this recipe, I thought to myself, “I have all these ingredients in stock”! The salad is super delicious and I really enjoyed the tartness of the dressing. I added some grated carrots and sliced mushrooms to the mix. Love simple. Thanks for sharing your creative endeavors.
I’m so happy you loved this salad too! Happy New Year!
The fancy recipes are food porn to me. I read them, I enjoy it but in a million years I would never make them. Too hard! (I HATE to cook). But something simple like this. This I’ll make this week!
Simple and easy (especially when the flavors are as amazing as your “simple” flavors) are the best! Keep them coming! 🙂
I made this and loved it! I even took some to work for lunch the next day. I didn’t have nutritional yeast and I don’t like that flavour so I substituted grated Parmesan for the yeast. Will definitely make it again.
I’m definitely looking forward to this recipe! My only question is how do I store if I want to make a big batch to take to work throughout the week? Should I just use the dressing the day of or should I follow the instructions and do it the first day?
Dress the salad as needed and keep the dressing in a separate container in the fridge. I hope that’s helpful!
Need to tell you that the dressing recipe is very popular in Vancouver! Everyone who tastes it wants the recipe and so on and so on. I sometimes add ginger root 😉 Thank you SO much for this recipe!!!
This salad is sooooo good. I can’t get enough of it…. keep going back over and over. Thanks!
This salad is INSANELY good. Just discovered your blog a few days ago and have already made this salad twice. Tried 2 other recipes too. Thank you so much, from household with new newly converted vegans. You have saved us!
The dressing is so delicious! Made with 2:1 nooch to parmesan. The avocado made this a satisfying salad for dinner for two! Yum!