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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.
Prep Time15 minutes
Servings: 1 cup dressing
Author: Lisa Le

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:

  • 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:

  • 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!