Chopped Kale Salad with Tahini Ranch Dressing
I have a ranch dressing obsession. There. I admitted it. I have created a ranch dressing that I am working on bottling and I dip every single thing that I can find in it. My husband always says that I’m just making a vehicle for my ranch dressing when I’m cooking. It’s a little complicated to make, so I thought I would create a less complicated version for you.
This chopped kale salad is so, so good with this dressing. It will be even better the next day as it sits and soaks. Kale is weird like that. It doesn’t wilt like normal lettuce, but becomes better after it sits. Not so bitter after a bit. If you don’t mind getting your hands dirty, I suggest massaging the dressing onto the kale. It really helps with the texture and flavor.
Chopped Kale Salad with Tahini Ranch Dressing
Ingredients
Salad Ingredients
- 1 bunch Lacinato Kale Destemmed
- Pickled Beets
- Tempeh Bacon recipe link in instructions or purchase premade
- Pistachios
- 1 Avocado
- 1 Tomato
- 1/2 Cucumber
- Capers
Tahini Ranch Dressing
- 3.5 oz firm or extra firm tofu about 1/4 of a regular block
- 1/4 Cup + 2 Tbsp Tahini
- 3 Tbsp Lemon Juice
- 1 tsp White Miso
- 1/2 tsp Salt
- 1/2 tsp Garlic
- 1 tsp onion flakes
- 1/4 Cup Water
- 4 tbsp White Wine Vinegar
- 1/2 tsp Dried Chives
- 1/2 tsp Dried Dill
- 1/2 tsp Pepper
Instructions
Tahini Ranch Dressing
-
Mix all ingredients except chives, dill, and pepper in blender. Once smooth, add herbs and blend for another few pulses.
Salad
-
Use this recipe for your tempeh or buy prepackaged tempeh bacon.
-
Chop ingredients. Massage dressing into chopped kale with your hands. This will make your kale better tasting and the texture will be awesome. Layer other ingredients.