Kale Salad with a Tahini Dressing

This satisfyingly good kale and tahini salad is remarkably energising. Plus, it’s a fab option if you are following a dairy free diet because tahini (which is made from ground sesame seeds) is a rich source of calcium, as is the kale! Good news for stronger bones.

Let’s face it, we could all do with eating more greenery and this deliciously creamy dressing injects wonderful flavour to the kale. It's also super quick to make. Just make sure the kale you use is not the ready-chopped version. You need the full leaves for this so you can quickly separate the leaves from the chewy stalk. 

Kale belongs to the cruciferous family of vegetables which has shown to support hormone balance, and have anti-carcinogenic properties. Overall message? Eat more kale. 

What you'll need 

For the salad

• Kale, full leaf, stems removed (chopped bagged kale won’t be suitable)
  
• 1 Pomegranate 
  
• 1 large ripe avocado 
  
• Handful of pumpkin seeds, lightly dry toasted in a frying pan (for extra crunch and flavour)
  

For the dressing 

• 2 tbsp. tahini (choose 'light' tahini, I like the Sunita brand best)
  
• 1 tsp. soy sauce 
  
• 2 tbsp. of olive oil
  
• Splash of unfiltered apple cider vinegar
  
• Juice of 1 lime or lemon
  
• A good pinch of sea salt (don't skip this, it helps wilt the kale)

Instructions

1. ​Tear the leaves from the stems and discard the stems.
   
2. Combine all the dressing ingredients and massage this into the kale for a few minutes. The sea salt will help to wilt the kale slightly.
   
3. Next add the pomegranate seeds, pumpkin seeds and avocado. 
   
4. Serve with grilled chicken (rubbed in harissa paste perhaps?) or some roasted pumpkin or butternut squash and chickpeas for a meat free option.
   

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Recipe adapted from a Deliciously Ella recipe.