Now that warmer weather is here, I crave fresh meals, that are little fuss! I love this salad because its packed with supercharged superfoods and will keep you feeling energized throughout the day! I always try to have a fresh, raw (or as close to raw as possible) lunch so that if I happen to over-indulge at dinner, its ok! This refreshing chopped kale salad is perfect for lunch because its best the next day after the kale and greens have wilted just a tiny bit and have fully absorbed the spicy (but cool!) mint tahini dressing. This is one of those perfect summer picnic recipes because its little fuss, but packed with flavor! All your friends will love it! I’m always trying to make myself healthier and this salad is a healthy recipe for any day, whether you’re working and eating at your desk, or picnicking in the sun! Pair this dish with your favorite cup of soup for an even heartier meal! Plus this dish is also gluten-free so its great for those with other dietary restrictions!
Feel free to add in your favorite mix-ins and let me know what you try in the comments below! I plan on having a lot more of these types of recipes up on the site from now on, so stay tuned for great summer dishes!
- Ingredients for the Salad
- 2 sprigs of mint
- 5-8 basil leaves
- 1 cup kale
- 1 cup spinach
- 1 avocado, cubed
- 2 Tbl hemp seeds
- 2 Tbl chia seeds
- ¼-1/8 cup of raw sunflower seeds
- cherry tomatoes, roughly chopped
- 2 carrots, finely slivered
- 1 english cucumber, chopped
- Ingredients for the Spicy Mint Dressing
- ½ red onion, soaked in cold water, diced
- 1 Tbl Sirracha or Tabasco
- ¼ cup tahini
- ⅛ cup of water
- ¼ cup mint leaves
- 1 Tbl pure maple syrup
- ½ Tbl almond butter (for extra nutty flavor)
- juice of 1 lime
- For extra chopped salad, I put all the greens (mint, basil, kale, and spinach) and pulsed until the leaves were all chopped. Its really easy to over-do this step, so just be careful and make it as choppy as you like. I like mine really chopped so that the dressing becomes easily incorporated. It shouldn't take much pulsing, maybe 3 times. If you don't have a processor, just chop up your leaves by hand. Add your chopped greens into a large salad bowl.
- Add your avocado, hemp seeds, chia seeds, sunflower seeds, cherry tomatoes, carrots, and cucumbers to your salad and mix until everything is well incorporated. Don't worry if the avocado gets mushy around everything, it'll be fine once you add in your dressing.
- Prepare your dressing. In a food processor, combine all of the dressing ingredients and process until everything is combined into a creamy, thin dressing. Taste test your dressing! If the mint is too overpowering, add some more tahini. If it's too spicy, add some water or tahini.
- Drizzle your dressing into your salad mix. Mix thoroughly until everything is really well combined. I like using tongs to mix all the salad into the dressing. Once you have coated all your greens you can either eat at room temperature as is, or refrigerate your salad for approximately 20-30 minutes so that the leaves become marinated. Serve cold or at room temperature.
- Snob Away!
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