Daily Vegan Lunch for 3 June, 2013: Creamy Kale and Mint Salad with Avocado

creamy kale mint salad with avocado



About 1/2 cup fresh mint leaves or parsley if you don’t like mint
6 cups curly kale
1/2 avocado
1/2 cup sweet red bell pepper (I used roasted organic red bell pepper from a jar) chopped
3/4 cup green onion, chopped


3 tablespoons sesame tahini (I made my own tahini in the blender with 2 cups sesame seeds, 2 tablespoons olive oil, and as much water as needed to turn it into a paste)
2 – 4 tablespoons fresh lemon juice
3 cloves fresh garlic, minced

Salt to taste


Spray kale with vegetable cleaning spray or a solution of 1/2 vinegar and 1/2 water.  Rinse well.  Salt the wet kale with 1 teaspoon coarse or regular salt and work the kale with your hands, wringing it and twisting it.  This is called “massaging” kale and makes it much softer and more pleasant to eat.  Tear or chop kale into tiny pieces.  Chop mint.  1/2 cup of mint deflates into about 1/4 cup of mint once chopped.   Add mint, chopped red bell pepper, and green onion to kale in a large bowl and toss to combine.
Make dressing by mixing tahini, lemon juice, and fresh chopped garlic in a small bowl.  Dressing will be thick and creamy.  Pour over salad, add avocados, and toss again.  This keeps well in the fridge if you don’t add avocados — I just add avocado to the portion I am eating only.  Add salt if needed.

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