Hi all– I like this bright friendly salad– All that sturdy kale, hearty farro and those crunchy almonds. But the real star is the dressing! So much flavor from the cilantro, tahini, cumin, garlic…
Actually I had the tahini in the fridge, because I got it for a humus recipe that was grand failure (lumpy, bumpy and bland). Add that to the list of not so great cooking attempts that never made it to be blog posts!! But happily, the tahini was just what I needed when I came across a version of this salad (thanks Pinterest!). I think you might like it as much as we did…
CRUNCHY KALE SALAD WITH TAHINI DRESSING
1/4 cup olive oil
2 tab. red wine vinegar
2 tab. cilantro, chopped fine
2 tab. tahini
1/2 tsp. cumin
1 clove garlic, minced
1/4 tsp. salt
several grinds of freshly ground pepper
1/2 cup farro, uncooked
5 cups, kale, chopped to bits
1 carrot, shredded to strips
5 radishes, sliced thin
1 avocado, cut to small pieces
1/4 cup toasted almonds
Whisk together the salad dressing ingredients until they are thoroughly blended, set aside.
Cook the farro according to the package directions– mine said boil with 1 1/2 cups slightly salted water for 10 minutes. Drain in a sieve and rinse with cold water to be cool enough for the salad.
Then layer up the kale, farro, carrots, avocado, radishes and almonds. Pour on the dressing when you are ready to serve it up. Crunchy good!