Go Back
–+ servings
Print
Roasted Garlic Massaged Kale Salad
Servings: 4
Ingredients
  • 3 cups tuscan kale, cut chiffonade style
For the dressing
  • 1/4 cup tahini
  • 1/3 cup water
  • 1/2 tablespoon apple cider vinegar
  • 1/2 tablespoon tamari
  • 1 head of roasted garlic
Toppings
  • 1/4 cup sliced almonds
  • 1 teaspoon sesame seeds
  • Salt and black pepper, to taste
Instructions
  1. For the tuscan kale, we cut it finely chiffonade style, which you can learn how to do in the link within the post
  2. Immerse the kale completely in a bowl of hot water. Don't boil the water- just use the hottest water possible from the tap

  3. Let the kale soak until the water has cooled, around 30 minutes

  4. While that's happening, blend all of the ingredients for the dressing until thick and consistent

  5. Drain the water from the kale, and add the dressing onto the kale

  6. With your hands, massage the dressing in well for 4-5 minutes (really get into it!) until all of the kale is coated

  7. Add your toppings and enjoy!

Recipe Notes

To roast the garlic, preheat the oven to 400F. Chop about 1/4″ from the top of the garlic head, exposing the cloves. Add this to a sheet of aluminum paper and drizzle 1 teaspoon of olive oil over the exposed head. Cover with the aluminum and bake for 25-30 minutes, or until the garlic is tender. Allow to cool, & remove the garlic cloves from their skins.
You can leave any leftovers covered in an airtight container in the refrigerator for up to 5 days. The longer it sits, the softer the kale will get!