Tahini and Roasted Garlic
Kale Caesar Salad
The only way to enjoy a kale salad is with mega flavor from the dressing.
Check it out. It’s simple. Like really simple. High quality ingredients shine here. I mean, it’s kale, dressing and gluten free croutons.
The dressing is packed with flavor – tahini, roasted garlic and lemon juice. SO GOOD!
Show me a more simple recipe…besides peanut toast!!
PRO TIP: Take the time to massage the kale. I know it seems a bit strange. But with a little bit of olive oil, lemon juice, garlic and salt AND your hands. It takes 40 seconds and makes a huge difference. It helps break down the rough texture of the kale and improves how it can handle the dressing all over it.
Ways to serve this salad
I was perfectly content with this as a light lunch. Here are more options on what to serve it with.
- Grilled chicken or fish and serve it on top.
- Make it more substantial with roasted vegetables.
- Use it as a topping for roasted sweet potatoes.
- Serve it as a side to pizza or pasta.
More salads to love.
Tahini + Roasted Garlic Kale Cesar Salad
- Total Time: 5 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1 large bunch kale, cleaned + trimmed
- 1 teaspoon olive oil
- 1 teaspoon fresh lemon juice
- 1 /4 teaspoon salt
- 2 slices gluten free bread
- 1–2 tablespoons salted butter, room temperature
- 1/2 teaspoon dried Italian herb blend
Tahini Garlic Dressing
- 3 tablespoons olive oil
- 1 heaping tablespoon tahini
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon each salt and pepper
- 2–3 roasted garlic cloves, chopped
Instructions
- Mix together the kale, olive oil, lemon juice and salt together in a bowl. Using your hands and fingers, gently massage the kale with the oil and lemon juice mixture for about 40 seconds and let sit.
- Toast the gluten free bread on a light setting. Butter each slice and return it back to the toaster until it is browned. Remove from the toaster and sprinkle with the dried herbs. Let sit until cooled.
- Make the dressing by combining all the ingredients together in a jar.
- To assemble the salad, cut the bread into small bite sized pieces and toss into the bowl with the kale. Drizzle about 1/2 of the dressing and toss to coat.
- Serve with extra dressing.
Notes
Make sure your tahini is stirred before measuring it, as the natural oils and water tend to be at the top of the jar. Mix and then measure.
- Prep Time: 5
- Category: salad
- Method: raw
- Cuisine: vegetarian
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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