This Creamy & Dreamy Kale Salad is everything you want a salad to be after an indulgent week or weekend. You see the worst thing to do is restrict or deprive yourself because that will only backfire. But if you’re like me and you want something that feels good for your body and hits the reset button, then this recipe is for you!
That’s what this salad is like – hitting the reset button after heavy and indulgent meals.
I love me a salad, be it winter, spring, summer or fall – I eat them all year round. This salad works nicely in the winter because the almonds, kale, and currants are grounding which helps to balance out the lightness of the apple, red pepper and carrots.
The dressing, which I will get to in a minute, adds the warmth, as well as the creamy and dreamy appeal to this wonderfully nourishing, body-loving salad.
I love using curly kale for this salad because it holds its form really well, meaning, you can make this salad for dinner and then enjoy leftovers for lunch the next day. You won’t have soggy green leaves as you would otherwise have with spinach or romaine lettuce because kale is the texture of soft tree bark (haha!).
The best way to massage kale is to drizzle a touch of olive oil and a pinch of sea salt to the chopped kale and massage it with your hands.
This breaks down the tough fibrous cell wall of the kale. However, if you massage it too much, then it doesn’t hold well for leftovers, so don’t get too “handsy” with it if you know what I mean ;).
This dressing is simple and straightforward – just the way I like my recipes. It’s also creamy and dreamy. All you need is some really good quality tahini, olive oil, lemons, garlic, and sea salt. I buy tahini from a middle eastern convenience store (and yes, I did just write “convenience store” because that’s where they sell my favourite kind of tahini – Alkanator).
Like most salads I share with you guys, a little chop chop chop, drizzle, drizzle, drizzle, mix it up and a forkful into your mouth is all you need for your tastebuds to smile with JOY! Okay, I got a little carried away there, but I just LOVE this salad — much like my Juicy & Crunchy Kale Salad.
This salad would go amazingly well with my Mushroom, Asparagus and Feta Tartines from my brand new cookbook THE JOYOUS COOKBOOK.
Every time I look at this photo, I drool! It’s one of my favourite recipes from my new cookbook. You could also use green beans for this recipe instead of asparagus if you like since it’s not in season right now. Alternatively, you could buy frozen.
I often make double the dressing so I have plenty for leftovers the next day. It’s also yummy as a dip for crunchy veggies too!
This Creamy & Dreamy Kale Salad recipe is…
Here’s the recipe:
And a friendly reminder that the Joyous Kitchen Challenge is back for the third year in a row! Be sure to join this year because I’ve got two bonus meal plans for this year’s program!
Have a joyous day!
This content was originally published here.