Kale And Beet Salad With Tahini Dressing Recipes
KALE SALAD WITH VEGETABLES AND TAHINI DRESSING
Vegan salad with plant-based protein.
Provided by dwieberg
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Combine kale, beans, carrots, and cabbage in a large bowl.
- Whisk together tahini, balsamic vinegar, water, and steak seasoning in a cup until smooth. Drizzle dressing over salad and sprinkle with pistachios.
Nutrition Facts : Calories 235 calories, Carbohydrate 28.1 g, Fat 11.2 g, Fiber 7.5 g, Protein 10.1 g, SaturatedFat 1.5 g, Sodium 250.1 mg, Sugar 6.4 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!
BEET AND KALE SALAD WITH GOAT CHEESE
Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Place beets in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until skins slip easily off beets, about 15 minutes. Drain. When cool enough to handle, peel beets. Cut red beets into quarters lengthwise and Chioggias into 1/2-inch rounds. Combine beets, 2 tablespoons oil, and the vinegar, and gently toss.
- Place kale in a large bowl, and bruise very roughly with hands. Add 1 tablespoon oil, season with salt and pepper, and massage into leaves 1 minute. Add lemon juice, and toss.
- To serve, make a bed of kale on a platter, and scatter beets on top. Crumble goat cheese into chunks, and scatter over salad. Season with pepper.
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5/5 (1)Category SaladsCuisine North AmericanTotal Time 1 hr 10 mins
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5/5 (1)Category SaladsCuisine North AmericanTotal Time 1 hr 10 mins
- Rip off two piece of tinfoil, large enough to wrap all the way around the beets. Set the beets on the foil and drizzle with a drop of avocado oil and rub it over the surface of the beets. Wrap each one tightly with foil and roast for about an hour or until easily pierced with a knife.
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