Summer Raw Kale Salad with Vanilla Tahini Dressing and Peach Salsa
This recipe prepared by Andrea Nakayama last Sunday was sooooo delicious!!! Enjoy!
Feel free to make one or all parts of this salad. The salsa alone is great on fish (especially fish tacos) or any other grilled meat. The salad is also a winner without the peach salsa, but personally I like the combo! Peaches and vanilla for dinner sounds like heaven to me.
Raw Kale Salad with Vanilla Tahini Dressing
- 2 heads raw kale salad
- juice of one lemon/
- 2 cups tahini
- 1 cup water
- 3 tablespoons fresh lemon juice
- 1-1/2 teaspoons vanilla
- 1 tablespoon tamari
- pinch sea salt
For the salad: Rip the leafy greens from the stems and set the stems aside for juicing, stock or compost. Roughly chop the leaves into small pieces and place in a bowl. Rip those pieces down into smaller pieces with your hands. Squeeze the juice of one lemon onto the greens in the bowl and sprinkle with sea salt. Massage the greens with your hands, liberally. Squeeze and knead the greens to help break-down the insoluble fibers in the leaf and make the raw kale more digestible.
Fell free to let the salad sit like this with a dish towel covering for some time. (I like to let mine sit like this for hours.) Knead again before dressing.
For the dressing: Blend the tahini through the sea salt in a blender until creamy. Taste and adjust to your liking. Refrigerate if not using right away.
To dress the salad: Pour a good amount of dressing atop the salad and knead the dressing into the greens with your hands. Salt more as needed. You will have plenty of dressing left for other purposes. (Great for dipping sliced summer carrots, cucumbers and young beets!)
- 4 peaches, ripe but not firm
- 1/2 cup chopped cilantro
- 3 tablespoons raw honey
- 2 tablespoons fresh lime juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- pinch nutmeg
Cut the peaches into slices and then roughly chop them into your preferred salsa sized chunks. Add remaining ingredients and mix. Taste and adjust seasonings. Enjoy served on top of the salad or in the other ways suggested.
Photos courtesy of Paul Kluvers