Special Note: when a recipe calls for “liquid sweetener of choice” that means that one can use maple syrup, honey, agave sweetener or any other liquid sweetener you would like.
When a recipe calls for “Dairy or non dairy” that means that one can use traditional dairy milk or soy, rice or almond milk.
Here’s to summer and sensational seasonal fruits and vegetables! This months recipe includes one of our favorite salad dressings-Lemon Tahini Dressing. If you are not into Kale you can make this salad with fresh chopped romain lettuce or chopped cauliflower. All our recipes are sugar-free, gluten-free and plant based. #TheMemoryDiet.
Kale Cashew Salad with Lemon Tahini Dressing
We use soy-free soy sauce such as coconut aminos which is a soy-free sauce which is wheat-free, too. This dressing is also excellent on a bed of lettuce or served as a dip for cucumbers, carrots, bell peppers and celery.
Yield: 4 servings
4 cups chopped raw kale (about 1/2 small bunch)
1 cup grated carrots
1 avocado, diced
1 small red onion, diced
1 celery stalk, diced
1/2 cup cashews
3/4 cup tahini (toasted sesame seed butter)
1/3 cup fresh lemon juice
1/4 cup soy-free soy sauce
1/2 cup extra virgin olive oil
1/4 cup chopped green bell pepper
1 stalk celery, chopped
1 medium yellow onion, chopped
3 cloves garlic, skinned and cut in quarters
1. Place all kale, carrots, avocado, red onion, celery and cashews in big bowl and set aside.
2. In a blender or food processor place the tahini, lemon juice and soy-sauce and blend for 15 seconds.
3. Add bell pepper, celery, onion and garlic to Tahini mixture and blend until smooth.
4. Pour 1/2 of the Lemon Tahini Dressing at a time for desired amount. We like to smother this tasty dressing all over the salad, but you might want less. Any extra dressing can be stored for a week in the refrigerator and it tastes great on all green salads or steamed vegetables