Ingredients
Scale
- 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