Save now, cook later.
Massaged Kale & Beet Salad
I eat a massaged kale salad like this one almost everyday. Tahini or Sesame Kingdom spread is my favorite thing to use in a creamy dressing that helps break down the kale leaves, and adds so much goodness and flavor to the salad. Try this salad as is or bulk it up with other veggies (sweet potatoes) or grains.
Servings: 2
Ingredients
- 2 medium beets diced
- juice of 2 limes
- 1 small garlic clove minced
- 1 tbsp maple syrup
- 1/4 cup olive oil
- 1 tbsp beet Sesame Kingdom spread or tahini
- 1/2 tsp cumin powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 bunch of kale finely chopped
- 1/2 cucumber diced
- 1/4 jalapeño pepper minced
- 1 cup cooked chickpeas
- 1/4 cup toasted pumpkin and/or sunflower seeds
Instructions
- Steam the beets in a steam basket for 15 minutes, or until tender.
- To make the sesame seed dressing: into an 8-oz jar with a lid, pour the lime juice, garlic, maple syrup, olive oil, sesame spread, cumin, black pepper, and salt. Tighten the lid on, and shake vigorously until creamy.
- Place the chopped kale into a salad bowl and pour on about 1/2 of the sesame dressing. Use your hands to massage it until it is tender (about 3 minutes).
- Add the steamed beets, cucumber, jalapeño pepper, and cooked chickpeas. Toss well.
- Top with toasted pumpkin seeds, and serve.