Kale & Cucumber Salad with Avocado-Tahini Dressing
Serves 4-6
Adapted from Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves (Sterling 2012) by Nava Atlas
Kale & Cucumber Salad is made with silky massaged kale and chunks of juicy cucumber. Grated carrots add earthiness and the dressing, rich with avocado and tahini’s healthy fats, brings all the flavors together perfectly. The dressing makes enough for more than one salad. Nava recommends using it as a sauce for steamed greens or to dress simple green salad.
Dressing:
1 medium ripe avocado, peeled
1/3 cup tahini (sesame paste)
1/4 cup lemon juice
1/2 tsp. ground cumin
1/4 packed cup parsley leaves
Salt
Freshly ground black pepper
1/4-1/2 cup water
Salad:
1 bunch kale (8-10 ounces), preferably curly green
1 Tbsp. olive oil
1/2 tsp. salt
1 medium cucumber, peeled
1 cup coarsely grated carrot
1/2 cup chopped fresh Italian parsley
1/2 cup green onions (about 4 onions), thinly sliced (white and green parts)
Freshly ground black pepper
Make Dressing: Put all ingredients except water in food processor and puree until smooth, scraping down sides, as needed. Add enough water to make light smooth dressing.
Make Salad: Wash kale and spin dry. Remove kale stems and discard or use for other purpose. Cut leaves into thin slices and put in large bowl. Drizzle kale with olive oil and sprinkle with salt. Massage olive oil and salt into kale, squeezing and rubbing as you massage, for 2-3 minutes or until kale is dark and tender. Add remaining salad ingredients and toss well. Add enough dressing to lightly coat salad. Taste and add salt or freshly ground black pepper, as needed. Serve immediately.
