KALE WITH LEMON TAHINI DRESSING
A quick and easy stir-fried kale side dish. Drizzle over a glug of the lemon tahini dressing for a flavourful and fresh way to get your greens
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Supper
Time 10m
Number Of Ingredients 5
Steps:
- First, make the dressing. Put the lemon juice, garlic, tahini and 50ml cold water in a small bowl. Mix well to form a loose dressing and season to taste. (Don't worry if it separates at first - as you stir it will come together.)
- Heat the oil in a large frying pan and stir-fry the kale for 3 mins. Add half the dressing to the pan and cook for a further 30 secs. Transfer to a serving bowl and drizzle over the remaining dressing.
Nutrition Facts : Calories 274 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium
KALE AND GOLDEN BEET SALAD WITH TAHINI-LEMON DRESSING
Steps:
- Gather the ingredients.
- Preheat oven to 400 F. Lay a large sheet of aluminum foil across a baking sheet.
- Place the beets, peeled and cut into 1/2 inch pieces, on top of the foil sheet. Spray lightly with cooking spray, tossing to coat.
- Lay another long sheet of foil on top, sealing the edges tightly, to enclose the beets in a foil packet. Bake for 40 to 45 minutes until the beets are fork tender. Remove from foil packet and place into a bowl to cool.
- Wash the kale and remove the thick stems running down the middle of the leaves. Slice the leaves into thin shreds and place in a large bowl.
- In a food processor , pulse the garlic cloves a few times until minced. Add the remaining dressing ingredients, pulsing until smooth. Season with salt and pepper to taste.
- Pour half the dressing over the kale, massaging it into the shredded leaves for 1 to 2 minutes with your hands, until fully coated. Let sit for at least twenty minutes to marinate and tenderize the leaves.
- Once the beets have cooled, add to the kale along with the raisins, walnuts, and remaining dressing (or a little less, per your taste). Toss to coat and season with additional salt and pepper.
- Divide onto four plates and serve immediately.
- Enjoy!
Nutrition Facts : Calories 365 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 3 g, Sodium 45 mg, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 21 g
RAW KALE SALAD WITH TAHINI DRESSING
I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 2-4
Number Of Ingredients 14
Steps:
- Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
- Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
- Add desired amount of dressing to salad and toss to mix.
- Enjoy!
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