Not Your Mom's Recipes

Kale Salad with Avocado Tahini Dressing

So I’ve been doing a detox of sorts – I’m trying to cut out sugar and next week we start the actual no-sugar-not-even-natural-sugar-allowed part. In preparation, I’ve been searching for recipes online and elsewhere (hi Low Carb cookbooks!) and found a few recipes that I’ve slightly adapted to make them sugar-free. The first is an adaptation of this recipe: Crunchy Kale Salad from Use Real Butter

Here goes:

1 bunch of Kale

Drizzle of olive oil (this is for massaging the kale)

Pinch of salt

1 cabbage (or ½ of a red and ½ of a green cabbage)

1 generous handful of sunflower seeds – you could also use almonds, pumpkin seeds, and other nuts/seeds, whatever

Optional: dried cranberries; chopped, fresh, tart apple (these both have natural sugar so I’m not using them in this detox version but I did originally make it with these and it was delicious so if you want to add them go for it!)


1 ripe avocado

¼ cup of Tahini (I found it in a Greek store by my house – it tastes like almond butter or natural peanut butter so I’m sure you could use those instead. If you do let me know how it turns out)

1/3 cup of olive oil

Water (if needed)

1 tbsp. lemon or lime juice

Cilantro (optional) – chopped up really small

Salt and pepper

Okay so first take the kale off of the large middle stem. Drizzle it with a little bit of olive oil and a pinch of salt. Rub all the kale together. This breaks down the ‘cellulose structure’ or something, I don’t know guys, it makes it taste less bitter though.

Okay now chop or rip up the kale into small bite size pieces and throw them in a large bowl. Chop up the cabbage – the easiest way for me is to take off the outer layer, then cut perpendicular to the stem and then cut those pieces in thirds (discard the stem). It’s super-fast.

Add your seeds and/or nuts. If you are adding dried cranberries and fresh chopped apples throw those in too.

In a separate bowl – or a blender – mix together all the dressing ingredients except the oil and water. Mash that avocado really well. Once everything is nicely mixed, while whisking, slowly pour in the olive oil. At this point taste the dressing, add salt and pepper and if it’s too thick add some water.

Mix the dressing into the salad and enjoy! This keeps well even with dressing on it for a day or two in the fridge.

I don’t have any photos that do this salad justice, but head over to Use Real Butter for some gorgeous pictures as well as the original recipe!

This was a salad we had in Peru – recipe coming soon!

This entry was published on March 22 at 3:48 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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