Another favorite Kale salad to share from our home to yours!. This one can be a meal all by itself!
Kale, Brown Rice and Tahini Salad Recipe
1 bunch lacinato (dinosaur) kale, stems removed and thinly sliced
Sea Salt (about 1 teaspoon depending on size of the Kale)
1 clove garlic, minced
¼ cup tahini (sesame paste) (I use Artisana 100% organic, raw Tahini)
1 tablespoon miso (I use Westbrae Natural Organic Mellow Brown Rice Miso)
¼ cup water
2 tablespoons fresh lemon juice
3 tomatoes diced (or use the cherry mixed tomatoes and leave them whole)
3 scallions, sliced
1 cup cooked brown rice (or use whole grain of your choice)
Optional additions on top of the salad:
Pumpkin seeds, toasted
Sesame seeds, toasted
Nutritional Yeast
Avocado
Cayenne Pepper
Place sliced kale in a bowl, sprinkle with sea salt and massage until kale begins to soften (breakdown). Set aside.
In a bowl use a whisk and mix together garlic, tahini, miso, water and lemon juice.
Stir tahini sauce into kale and add tomato, onion and rice.
Refrigerate until ready to serve use.
Get creative and enjoy!!
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