Food

Make Ahead Lunches: Roasted Garlic Kale Salad

February 20, 2018

We live for make ahead lunches that can be prepared on Sundays, especially since all of us are on the go, never have time to make anything during the week, and want to save on the coins and not eat out as much. We found 2 AMAZING melanin queens over at Food Heaven Made Easy […]

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We live for make ahead lunches that can be prepared on Sundays, especially since all of us are on the go, never have time to make anything during the week, and want to save on the coins and not eat out as much. We found 2 AMAZING melanin queens over at Food Heaven Made Easy , and their plant based recipes have become staples in our everyday eating. Both Wendy & Jess are Registered Dieticians, with Masters degrees in Nutrition – hello black girl magic?!

We found this yummy make ahead lunch that’s super green, and super easy, and also cuts down on all the fat from your traditional dressings you put on your salads. Not to worry if you are not on the plant based path yet! We still indulge in a little meat here and there, so feel free to add a meat of your choice. It’s all about balance!

Roasted Garlic Massaged Kale Salad

Ingredients

  • 3 cups tuscan kale, cut chiffonade style

For the dressing

  • 1/4 cup tahini
  • 1/3 cup water
  • 1/2 tablespoon apple cider vinegar
  • 1/2 tablespoon tamari
  • 1 head of roasted garlic

Toppings

  • 1/4 cup sliced almonds
  • 1 teaspoon sesame seeds
  • Salt and black pepper, to taste

Instructions

  • For the tuscan kale, we cut it finely chiffonade style, which you can learn how to do in the link within the post
  • Immerse the kale completely in a bowl of hot water. Don’t boil the water- just use the hottest water possible from the tap
  • Let it soak until the water has cooled, around 30-35 minutes
  • While that’s happening, blend all of the dressing ingredients into a thick, consistent dressing
  • Drain the water from the bowl the kale is in, and add the dressing onto the kale
  • With your hands, massage the dressing in well for 4-5 minutes (really get into it!) until all of the kale is coated
  • Add your toppings, and enjoy!

Additional Notes

  • To roast the garlic, preheat the oven to 400F. Chop about 1/4″ from the top of the garlic head, exposing the cloves. Add this to a sheet of aluminum paper and drizzle 1 teaspoon of olive oil over the exposed head. Cover with the aluminum and bake for 25-30 minutes, or until the garlic is tender. Allow to cool, & remove the garlic cloves from their skins.
  • You can leave any leftovers covered in an airtight container in the refrigerator for up to 5 days. The longer it sits, the softer the kale will get!

 

 




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