Keto (Vegan) Kale & Courgette Tahini Salad

If you’re one of those who thinks kale is unpleasant or bitter, you’re not alone. It’s one of those ‘super foods’ many people avoid, knowing it’s good for you, but also knowing it is quite bitter. Since starting keto, I’ve been eating lots of salads and trying to incorporate healthy fats where possible, this recipe is the perfect balance of the two.

This is a raw food (vegan) recipe. Being raw makes it more nutritious. It’s as simple as spiralising some courgette, tossing it together with the raw kale and knocking up a quick dressing. I knew the dressing had to pack a punch in order to mask that bitter tasting kale, it’s full of flavour and I know you won’t be disappointed.

kale

This recipe serves 2

Ingredients

  • 2 courgettes, spiralised
  • 100g curly kale, chopped
  • 20g coriander, freshly chopped
  • 1 fresh red chilli, finely chopped
  • 1 garlic clove, miced
  • 1 inch fresh ginger, minced
  • 4 tbsp tahini
  • 1 tbsp toasted sesame oil
  • 1 tbsp extra virgin olive oil
  • 2 tbsp light soy sauce
  • 1 tbsp Sriracha hot sauce (leave this out if following strict keto)
  • Juice of 1 lime

Method

  1. Place the kale and courgette into a large bowl
  2. Mix together the tahini, oils, soy, Sriracha, garlic, giner and lime in a bowl to make the dressing
  3. Pour the dresssing over the kale and courgette, mix well to coat
  4. Plate up the salad and garnish with the fresh chilli and corinader

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