They are very few ways in which I enjoy raw kale. This dressing is the reason behind one of those ways. I was sure to include lemon because citrus does a great job of neutralizing the bitter taste inherent to raw kale. I also decided to add garlic and sriracha because, well, who doesn’t love garlic and sriracha? The hint of spiciness from several dashes of sriracha always adds that extra something, something.
What you’ll need:
- 1 cup EVOO
- 2/3 cup red wine vinegar
- 1/3 cup tahini
- 2 tbsp. fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 3 cloves garlic
- Sriracha to taste
- Himalayan salt to taste
- Cracked black pepper to taste
What you’ll do:
- Combine all ingredients in a food processor; blend until smooth
- Pour into a dressing container or mason jar
This dressing is seriously delicious and is a really nice deviation from my go-to, balsamic vinaigrette. My friend and soon-to-be roomie, Domenica, and I prepared a healthy, gluten-free dinner after our workout last night. For the salad, I tossed raw kale in this dressing and topped it with thinly sliced radishes. We agreed that something about the creaminess from the tahini and the crunch from the radishes (croutons?) reminded us of caesar salad, albeit a healthier version with a twist. Keep in mind that this dressing is certainly not limited to being paired with kale, as it will work beautifully with any Mediterranean-inspired salad or sandwich.