Kale-Tahini Salad
- ½ cup tahini
- ¼ cup olive oil
- ¼ cup filtered water
- 2 tablespoons lemon juice
- 1 chipotle chile in adobo, drained, seeds removed
- 1 teaspoon agave nectar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1 bunch kale, tough stems removed, roughly chopped (6 to 8 cups)
- 1 large ripe tomato, cored, seeded, and diced
- 4 teaspoons hempseeds
- Produce
- Coriander, ground (1 teaspoon)
- Cumin, ground (1 teaspoon)
- Kale (1 bunch)
- Tomato, large ripe (1)
- Canned Goods
- Chipotle chile in adobo (1)
- Condiments
- Tahini (1/2 cup)
- Cooking & Baking
- Agave nectar (1 teaspoon)
- Olive oil (1/4 cup)
- Sea salt (1 teaspoon)
- Drinks
- Lemon juice (2 tablespoons)
- Water, filtered (1/4 cup)
- Other
- 4 teaspoons hempseeds
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published April 11, 2012 (10 months ago).
35 people saved this recipe.
