simple sesame kale salad

Have you heard you are supposed to eat more kale?  Snack on it like chips?  Put it in your breakfast cereal?  Cole slaw?  And drink it, apparently?  It doesn't have to be sneaky.  Greens are good for you-- crispy or juiced, braised or raw.

This salad doesn't pretend to be anything it's not:  it's kale, and it's healthful.  Keep it simple.

The surprise comes in the dressing.  These are heavy duty greens:  bottled dressing won't cut it.  Be adventurous and make your own.  It's fast, and you can adjust all the ingredients for the flavors you like best. Fresh garlic, honey, tahini sesame paste, and dark tamari soy sauce come together to create a tangy and savory combination that balances out any bitterness in the kale.

The result is a serious salad and all the bragging rights.  In about 6 minutes flat.  The recipe follows.


Simple Sesame Kale Salad

For the salad:
1 bunch kale leaves, torn into 1-2" pieces
1 cup chick peas, thoroughly rinsed and drained
white sesame seeds

For the dressing:
2 tablespoons tahini (sesame paste), stirred well if separated
1 tablespoon apple cider vinegar
1 teaspoon low sodium tamari soy sauce
1/4 teaspoon garlic, finely minced
1 teaspoon honey
1 tablespoon water

First, make the dressing.  Whisk together all ingredients vigorously in a small bowl, or shake to combine in a 1-cup mason jar.  Taste and adjust flavors-- by adding more honey, for example-- to suit your liking.

Add the torn kale leaves to a large bowl and pour a couple of tablespoons of the dressing on top.   A little goes a long way.  Toss with tongs to coat, adding a little more at a time to coat the leaves.  Add chick peas and toss lightly to combine.  Sprinkle with sesame seeds.

Serve in individual bowls and add more sesame seeds if desired.

Good news.  You're a kale eater now.  Be sure to brag to your friends.