Kale Tahini Green Dressing

With St. Patrick’s day coming, the entire food blogging world is green. Green cupcakes. Green cookies. Green shakes. I’m adding to the mountain of green with this kale tahini green dressing, and I’d like to say I’m sick of the colour already, but green happens to be my favourite. Shocking, right? Most people think it’s purple because I surround myself (and my blog) with purple. But green. Green is vibrant, full of life, fun and energy.

I’m steering clear of food colouring when I can, but luckily for you, there are so many green things to eat! Last year I made a green mug cake with pandan. This year I’m experimenting with spirulina because it lends its deep, foresty hue to everything, despite the tiny 1/2 tsp I put in my foods. Hopefully I’ll figure out a good recipe before March 17 floats past, but in the meantime, this kale tahini green dressing is the bomb.

It’s bright, lemony, creamy, and fresh. Full of healthy fats (provided that you use good quality olive oil), green goodness, and vitamin C to help you absorb the iron from kale and tahini. It’s actually adapted from the “Green Destiny Dressing” that The Stop Community Centre made once during their BOOST: Immunity Workshops last summer (I volunteer at The Stop) and it was one of my absolute favourite dressings ever. That recipe used both kale and spinach but in less quantities that I have in my recipe, more olive oil, some other spices, and less lemon juice.

It’s excellent. Go make it.
As you know, each Saturday I post a H&H post alternating between happy and healthy for themes. Last week was healthy and touching on why I’m vegan, so this week is about happy.

I’m going to be straight with you guys, this has not been a very happy week for me. School, work, and finances have gotten me into a sleep-deprived cycle of stress. I probably slept on average about 5 hours per night with full days of school or work (be it graduate assistant work or blog work) for almost 2 weeks now. It’s really starting to hit me, and I’m becoming a zombie.

Last night I even went to bed early (at 1 am… quite sad if 1 am is early) and I tossed and turned for about an hour before I could actually fall asleep. My alarm was set for 8:30, but lo and behold, somehow my body decided it was time to wake up at 6 am.

NO.

Body, I’m really pissed at you right now.

And believe me, my body is retaliating. I’m feeling bloated, gross, yet still miraculously energetic and awake. I don’t know how to react. I thought some bright, vitamin- and nutrient-dense foods would do the trick, and I’ve gotta admit, I feel a bit better. Beets add lots of beet beta-carotene, fibre, vitamins, iron, and magnesium. Carrots pack some more carotene, more fibre, vitamin A, and crunch to my salad. Kale of course has tons of iron, B vitamins, etc. Hemp seeds for protein and all 9 essential amino acids, and tons of iron. Avocados have plant-based omegas, great nutrients for skin, and I have no idea what dragonfruit brings to the table.

That stuff’s just delicious.

Top with some kale tahini green dressing?

Screw my body, -I’M- happy.

My body will just have to get over itself. Here’s hoping it does.

To see what my fellow H&H blog friends have written this week, check out the links below:

• Homemade cheese crackers by The Haas Machine
• Gluten-Free Waffles by Pint Sized Baker

Yields 1 cup dressing

Kale Tahini Green Dressing

With lots of iron, vitamin C for iron absorption, with lemony flavour and creamy tahini, this dressing is sure to bring lots of green goodness to your salad. Add lots of crunchy roots for texture, and soft and creamy fruits like avocado and dragonfruit for contrast.

15 minPrep Time

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Ingredients

For the dressing:
• 1/2 cup olive oil
• 1 clove garlic
• 2 tbsp tahini
• 3/4 cup packed de-stemmed kale
• 1/2 tsp salt (or more if you like things salty)
• 3 tbsp fresh lemon juice
• Optional: 2-3 tbsp water if you want a thinner consistency
• Optional: a pinch of cayenne for kick
For the salad depicted:
• 3 cups packed de-stemmed kale
• 1 tsp toasted sesame oil
• 1 tsp fresh lemon juice
• 1/4 cup grated raw beet
• 1/3 cup shaved carrot
• 1/2 cup dragonfruit, chopped
• 1/2 avocado, sliced
• 2 tbsp hemp hearts
• 3 tbsp dressing

Instructions

To make the dressing:
1. In a food processor, blitz olive oil, garlic, tahini, kale, salt, and lemon juice until smooth and the oil has emulsified completely. Transfer to a clean jar to store in the fridge for up to three days (it will separate in the fridge but just shake it up before you use it)
To make the salad:
2. In a large bowl, use clean hands to massage oil and lemon juice into the kale until bright and green . Top with the same ingredients that I listed above, or add whatever you want. Add dressing, toss, and enjoy!

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https://thevietvegan.com/kale-tahini-green-dressing/

Lisa Le