Lime & Tahini Kale Salad

Marinated Kale Salad

Lime & Tahini Kale Salad

From Stonesoup

Inspired by the lovely Ella Woodward from her first book ‘Deliciously Ella’ which is filled with plant based recipes. When I first made this I was completely obsessed I think I had it three times in one week. I adore how the lime and tahini come together to make a super flavoursome dressing.

takes: 10 minutes
enough for: 1-2

1 large bunch kale
2 limes
4 tablespoons tahini
2 tablespoons soy sauce

1. Remove tough stems from the kale and slice or tear into bite sized strips. Place kale in a large bowl.

2. Squeeze over lime juice and drizzle with tahini and soy sauce. Toss salad with your hands massaging the kale as you go. Serve!

Variations

no tahini – use almond or cashew butter instead. Or replace tahini with extra virgin olive oil for a less creamy salad. You could sprinkle in some toasted sesame seeds for flavour.

carb lovers / more substantial – toss in torn flat bread or tortillas OR some cooked quinoa or rice and an extra squeeze of lime to make sure the salad doesn’t dry out.

carnivore – toss in some sliced cooked steak or chicken – I love this steak version!

no lime – use lemon instead.

soy-free – replace soy sauce with coconut aminios or use salt to season instead.

Waste Avoidance Strategy

kale – will keep in the fridge in a plastic bag uncooked for at least 2 weeks. Once cooked like this it will keep for a month or so in the fridge. Can be frozen both cooked or raw.

lime – will keep in a plastic bag in the fridge for months.

tahini – I keep mine in the pantry but will keep longer in the fridge if open.

soy sauce – keep it in the pantry.

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