A hearty and wholesome salad full of flavour and perfect for those cooler months. This kale salad is dressed with creamy tahini dressing. It has pops of flavour from the semi dried tomatoes and a delicious texture thanks to the crunchy toasted almonds. Serve as a main meal or side salad.
Preheat the oven to 180 degrees Celsius (356 Fahrenheit).
Make the dressing by adding the apple cider vinegar, mustard, lemon juice, tahini, honey, olive oil and sea salt into a medium sized bowl. Whisk to combine. Alternatively, you can add ingredients to a glass jar and shake vigorously until well combined and the dressing is starting to thicken slightly.
25 mL lemon juice, 1 teaspoon honey, 2 teaspoons Dijon mustard, 2 tablespoons hulled tahini, 1 tablespoon apple cider vinegar, 1 tablespoon extra-virgin olive oil, Pinch sea salt
Next, add the flaked almonds to a baking tray and spread out evenly. Place into the oven for 2 minutes. After 2 minutes, use a tea towel or oven mitt to hold the pan and shake from side to side. Return to the oven for another 2 minutes and continue this step until the almonds are golden brown. Remove from the oven and tip into a bowl to prevent them from burning from residual heat.
¼ cup flaked almonds
Remove the tough stems of the kale with a sharp knife and roughly chop the kale leaves. Add the kale leaves to a large mixing bowl and drizzle with olive oil. Use hands to massage the kale until soft and dark, vibrant green.
1 bunch cavolo nero, 1 tablespoon Olive oil
Add the shaved parmesan, semi dried tomatoes, finely diced red onion and flaked almonds to the kale. Top with tahini dressing and toss to combine.
¼ cup semi dried tomatoes, ½ cup Parmesan, ½ red onion
Serve in a large salad bowl or on a serving platter.
Notes
Nutrition facts are an estimate only.
Storage
Store in an airtight container for up to 4 days. It is best served on the first or second day but keeps ok for another 2.
Lemon Tahini Dressing
Read this post for more information on how to make the perfect lemon tahini dressing.