When I first started cooking with kale I would get a unexplained excitement (kale joy?) when I was buying or preparing kale. Sort of strange and pseudo sciencey, but hear me out, I just felt like my body knew how good it would be for me. Then I’d eat it and it’d just be kale, I mean delicious, but still kale! But who could blame my body for getting excited over kale? Yes, yes, I know we all went a little overboard in the great kale feast of 2013, but there is reason still to get excited, or to at least to use kale regularly in your kitchen: loaded with iron, calcium, and vitamins K, C and A, kale has plenty of antioxidants and anti-inflammatory properties.
My absolute favourite, without a doubt, is black kale. If you’ve only ever tried curly kale, and weren’t impressed (and to be honest, I don’t blame you) then definitely give black kale a go before writing off the vegetable completely. This robust brassica (also known as cavelo nero, tuscan cabbage and dino kale) stands up to stewing, sautéing and roasting, as well as being able to be massaged into tenderness for a delicious and easy autumn salad like this one.
The tahini dressing is sweetened with fresh orange juice and zest, giving this salad a nutty and zesty flavour. The sweetness of the apple play off nicely against the bite of the onions and the peppery radishes. Crunchy seeds gives the salad from protein, making it also nut free! Due to its lack of grain and starches, this salad makes a great light lunch or side dish, bringing lots of fresh, raw and colourful veg to your plate. To make it more substantial, pair it with a sprouted legume (such as chickpeas), roasted sweet potato, a cooked protein or some quinoa. It would definitely be at home as part of a potluck or larger plant-based spread.
Kale and Apple Salad with Orange Tahini Dressing
Orange Tahini Dressing
2 tbls tahini
3 tbls extra virgin olive oil
1 tsp grated orange zest
3-4 tbls orange juice (juice of half an orange)
1 tbls lemon juice
1/2 tsp sea salt
Plently of black pepper
Kale and Apple Salad
1 cup of kale (cavelo nero, tuscan cabbage), deveined and cut into thin ribbons
1 tsp lemon juice
2 small carrots, thinly sliced (I used 1 orange and 1 yellow)
1 small red onion, thinly sliced
2 small eating apples, thinly sliced
4 radishes, thinly sliced
1/2 cup mixed seeds, lightly toasted (I used sesame, pepitas and sunflower)
Salt and black pepper to taste