By “massaging” kale in a light dressing, you can remove some of the rough texture and bitterness from this leafy powerhouse and turn it into a soft and mild green.
Add some caramelized onions for sweetness, avocado for some healthy fats and nutritious sunflower seeds for the salty factor and you have yourself a delicious anytime salad.
Eat this entire recipe for lunch (don’t judge me) or serve it as a side to any meal. If you’re looking for another way to use Kale check out this light and healthy Lentil, Sweet Potato and Kale Stew from my website, StudioEats.
- 1 bunch kale
- 1 medium red onion
- 1/2 avocado, chopped
- 2 T sunflower seeds (I used roasted and salted)
- 1 T tahini
- 2 T water
- 1 T olive oil (half for the pan for the onions, half for the dressing)
Slice onion very thin. Add to a oiled pan and cook over medium heat for about 10-15 minutes. Every few minutes, just stir the onions to keep them from burning.
While onions cook, prepare Kale. Break leaves off stems and into small bite sized pieces. Rinse and transfer to salad bowl.
For dressing: mix together tahini, water and 1/2 of EVOO. Stir. Add to Kale and massage into it with your fingers for 2-3 minutes.
Top kale with onions, avocado and sesame seeds.
Optional: drizzle your portion of salad with a little more tahini if you’d like some more flavor.