Print

Whole Food Plant Based Spiced Curry Kale Salad

Get in my mouth! Yields 305g / 2 portions

Author Molly Patrick of Clean Food Dirty Girl

Ingredients

  • 1 big bunch of kale 5 cups / 205g, thinly chopped

Dressing

  • 2 tablespoons tahini 35 g
  • 1 tablespoon lemon juice 15 ml
  • 1/2 teaspoon curry powder 1g
  • 1 garlic clove grated
  • 1 teaspoon peeled and grated ginger 3g
  • 3 dates 2 dates if they are jumbo, soaked in hot water for 10 minutes
  • 1/8 teaspoon sea salt
  • 1/4 cup water 60 ml

Instructions

  1. Make the dressing by placing all the dressing ingredients into a blender and blend until completely smooth, about 1-2 minutes (be sure to take the dates out of the water and take the pit out if they have one, before adding them to the blender).
  2. Place the chopped kale into a large bowl and pour the dressing over it.
  3. Massage with your hands for a minute or so, making sure the dressing is thoroughly incorporated into the kale.