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.
Prep Time10 minutesmins
Cook Time25 minutesmins
Course: Salad
Servings: 2
Author: Jenné
Ingredients
2medium beetsdiced
juice of 2 limes
1small garlic cloveminced
1tbspmaple syrup
1/4cupolive oil
1tbspbeet Sesame Kingdom spread or tahini
1/2tspcumin powder
1/2tspblack pepper
1/2tspsalt
1bunch of kalefinely chopped
1/2cucumberdiced
1/4jalapeño pepperminced
1cupcooked chickpeas
1/4cuptoasted 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.