Garlic Kale Salad a la Whole Foods
1 bunch raw kale, about 1 pound, rinsed and patted dry
3 tablespoons tahini
2 tablespoons nutritional yeast
4 tablespoons lemon juice or cider vinegar
2 tablespoons, or to taste, low-sodium soy sauce
3 to 4 larg garlice cloves, minced
About 2 tablespoons sesame seeds for garnish
Remove the stems from the kale and tear the leaves into bite-size pieces. Place in a large container. Measure the tahini, yeast, lemon juice, soy sauce and garlic into the bowl of a food processor or blender and pulse until ingredients are pureed and frothy. Pour over the kale. With clean hands, toss well so the leaves are evenly coated. Cover and refrigerate for at least 1 hour to allow kale to wilt slightly. Just before serving, toss with the sesame seeds. Makes 6 servings.
Source: Linda Cicero’s Cook’s Corner.
Per serving: 93 calories (39 percent from fat), 4.5 g fat (0.6 g saturated, 1.5 g monounsaturated), 0 cholesterol, 4.7 g protein, 4.5 g carbohydrate, 2.2 g fiber, 235 mg sodium.