Dressed Up Kale Salad

With the wicked heat and high humidity here in London, Ontario lately, salads are surely in order. And the simpler and healthier, the better...

With the wicked heat and high humidity here in London, Ontario lately, salads are surely in order. And the simpler and healthier, the better. This also happens to be the time of year to take advantage of seasonal vegetables, and as kale is one of my favorites, this leafy and earthy vegetable was the star of this show in a salad that is completely vegan too.

I came across Johanna's Only-Kale-Can-Save-Us-Now salad and was suitably intrigued — not just by the name, but by the flavors. I've adjusted it to some degree, but the creamy base of the dressing retains the essential ingredients of tahini, lemon juice, a bit a maple syrup for a hint of sweetness, and nutritional yeast for a cheesy flavor without actually adding any dairy. It is light, delicious and wholesome.

I'll be making it again this weekend, as it is going to be another scorcher. Served along with chickpea olive salad with za'atar and cherry tomatoes and vegan potato salad dressed with avocado, you will have a perfect summer meal for a number of guests without too much fuss that can easily be enjoyed on the patio.

Dressed Up Kale Salad

Recipe by Lisa Turner Adapted from Green Gourmet Giraffe Published on June 26, 2016 Simple and healthy kale salad tossed with a creamy and flavorful tahini and lemon dressing Print this recipe Ingredients: leaves from half bunch of kale (6 to 7 stalks) 1 1/2 tablespoons nutritional yeast 1 tablespoon tahini juice from 1/2 lemon (1 1/2 tablespoons) 1 tablespoon maple syrup, honey or agave nectar 1 shallot, minced water as needed hemp seeds or toasted sesame seeds for garnish (optional) Instructions: Remove the kale leaves from the stalk and tear into pieces. Rinse well and pat dry. In a large bowl, whisk together the nutritional yeast, tahini, lemon juice, sweetneer and shalot. Add water as necessary to thin to a thick but pourable consistency. Add the kale to the bowl and mix with your hands until everything is well blended. Sprinkle with seeds if desired, and serve. Makes 4 servings

This is my contribution to Eat Your Greens, a monthly event co-hosted by The Veg Hog and Allotment 2 Kitchen. The Veg Hog is hosting the June 2016 edition.

More Kale recipes from Lisa's Vegetarian Kitchen:
Tuscan-Style Pinto Bean Soup with Kale
French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale
Caldo Verde (Portuguese Potato and Kale Soup)