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Natural Awakenings Milwaukee Magazine

Kale Salad with Green Tahini Dressing

May 28, 2021 08:30AM ● By Dr. Sarah Axtell, ND
Sometimes we crave a creamy dressing instead of the usual oil and vinegar to top our salads.  This is where tahini comes in. Tahini is sesame seed butter, often a main ingredient in hummus. Tahini is a great source of calcium (yes, you can get calcium from other sources besides cow milk). It is also rich in magnesium and vitamin E and a good source of protein.

Enjoy this nutrient-dense kale salad.

Kale Salad

1 bunch of Tuscan kale, chopped and de-stemmed
2 carrots, shredded
1/4 cup seeds (I like to use pumpkin, 
sunflower or hemp seeds)
1 avocado, diced

Green Tahini Dressing

1/3 cup water
Juice of 1 lime
1/2 bunch fresh
1/4 cup tahini
1 Tbsp honey
1/2 tsp ground cumin
Salt to taste

To prepare the salad, put the kale in a bowl and sprinkle with salt. Massage the kale between your fingers to reduce the bitterness.

Add the seeds, avocado and carrots to the salad bowl.

To make the dressing, combine all of the ingredients in a blender or food processor and blend until smooth.

Drizzle the dressing generously over the salad and toss. There will likely be leftover dressing which can be stored in a glass jar in the fridge.

Sarah Axtell is a naturopathic doctor who helps people facing chronic health conditions such as hormonal imbalances, autoimmune diseases, gastrointestinal disorders and weight-loss resistance. Her passion is using Food as Medicine with her patients. She has a private practice, Lakeside Natural Medicine, in Shorewood.