Kale Avocado Salad with Pumpkin Seeds & Tahini Dressing

Every time I eat kale, something deep in my gut says “gimme more!” I don’t know if it’s some kind of mystery umami, or one of it’s many nutrients (the Iron? the Vitamin K?), but something in it is so deeply satisfying.

There’s nothing new about a kale salad, which seem to be everywhere these days, but this combination of salty feta, rich tahini, and creamy avocado is really addictive. Like my recent Quinoa Veggie Salad, this recipe uses my favorite tahini dressing.

Kale Avocado Salad with Pumpkin Seeds & Tahini Dressing

  • 2 Tb. or more of tahini
  • juice of one lemon
  • warm water
  • salt and pepper
  • olive oil
  • 4 C. of finely chopped raw kale, tough stems removed 
  • 1 avocado, cubed
  • 1/4 C. toasted pumpkin seeds
  • 1/4 C. crumbled feta
First, make the dressing: add the tahini to a bowl or mug and stir in the lemon juice. Beat the mixture until it tightens and turns white. Add a generous sprinkle of salt and pepper. Add a dollop of olive oil, and then slowly stir in a bit of water until the dressing is thinned to salad dressing consistency. Taste for salt, seasoning to taste.
Toss the kale with the tahini dressing until coated evenly. Add the avocado, pumpkin seeds, and feta, and toss until distributed. Taste for salt and pepper, and then serve.

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