If If I have a food philosophy it’s keep it simple, real and tasty. Healthy food doesn’t matter if no one will eat it? So here is a tasty dressing recipe and three ways to use it. So tasty that it will have everyone shouting, “Kale yeah – I’ll eat that!”
You can get tahini at pretty much any grocery store. It is one of the main ingredients in hummus. It has a deep earthy nutty flavor which is code for gross. But can seriously make something pretty darn tasty when you combine the right flavors. It is made of toasted sesame. When you open the container there will be oil on the top like natural peanut butter and you need to stir it. I use a butter knife. Store in the fridge after opening.
that our bodies crave!
ways to use lemon herb dressing – Go!
1. Kale salad
If you are looking for a salad that can be made in advance and will literally hold up in the fridge for days with the dressing already on it – than I have got you covered friend. A huge mistake I see people make with kale is buying it pre-cut in the bag, never, never, never do that. The stems of kale are out of this world yucky and those bags are always full of the stems. So, yes, you must buy a batch of fresh kale and do (a little) work. I have purchased organic kale for as little as $1.99 so it’s totally affordable. Kale is sadly on the dirty dozen so do buy it organic when possible.
Prep the kale leaves by first rinsing them under running water. Massage the leaves a little as you do this. If I have time I will lay them out on a towel to air dry but it’s not necessary.You can also pat dry. Next, tear the leaves from the stems. Use your hands and tear into small bite size pieces, continue to massage the kale slightly as you go. Use a large bowl to toss kale leaves into. Massaging the leaves are essential because it breaks down some of the cellular texture which makes it softer for the pallet. Remember the kale is not paying you here so no need to go deep tissue. Just show her a little love.
Once the kale is prepped add dressing and toss. This salad is actually best made in advance to allow the dressing to really soak in. Store in fridge for up to 3 days. Great for dinner parties or meal prep.
2. over pasta
Everyone loves pasta, but what is pasta without a great sauce?!
Cook your favorite pasta by salting boiling water generously with 1 tbsp of salt. Always cut the cook time of the noodles in half or at least check at the half way. Especially gluten free noodles! Toss a bag of shelled frozen edamame right in with the noodles. Can you say 1 pot meal? Another option is to add a simple protein like pan-seared shrimp.
After noodles are cooked. Drain water and drizzle in olive oil. Combine hot noodles and sauce for a quick dinner or lunch prep for the week.
3. as a dip
Most of the time, simple is best. Serve with your choice of veggies and the lemon herb tahini dressing as a dip. Would also make a great condiment for my Party Pork Tenderloin. Get crazy, and double dressing recipe to serve the Kale Salad and dip appetizer. Nobody will be sad about revisiting these flavors. And as always leftovers are life-givers.
Looking for other ways to use that Tahini? Check out Easy Peasy Tahini Pasta
My recipe originated from this Lemon Dill Thani Dressing with slight alterations.
Live well friends,
Christy
