Shredded Kale Pistachio Salad with Tahini-Miso Dressing

Greens on greens on greens. I love to prepare hearty salads that will hold up through Friday and this kale pistachio salad does just that.  The hearty kale is perfectly balanced with a creamy tahini miso dressing and pistachios, scallions, and sesame seeds give the salad dimension and crunch.

This kale salad serves four as a side, but can easily be made a meal for two with the addition of avocado, protein, and/or grain of choice. For non-vegans, chicken or canned tuna pair well here. For vegans, I like roated tempeh or roasted, crunchy chickpeas.

Shredded Kale Pistachio Salad with Tahini-Miso Dressing

• Author: Ally
• Prep Time: 10 Minutes
• Total Time: 10 mins
• Yield: 2 As A Main, 4 As A Side 1x
• Category: Salad
• Method: Chop
• Cuisine: American

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Description

Shredded kale salad with tahini-miso dressing is a hearty vegan and gluten-free salad with added crunch from pistachios, scallions and sesame seeds.

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Scale 1x2x3x

Ingredients

Salad

• 2 bunches of Lacinato kale (also known as dinosaur kale), very thinly sliced
• 4 tablespoons sesame seeds
• ½ cup shelled pistachios, roughly chopped
• 4 scallions, very thinly sliced

Tahini-Miso Dressing

• ⅓ cup tahini paste
• 1 garlic clove
• 2 tablespoons fresh lemon juice
• 1 tablespoon miso paste
• ⅓ cup water
• salt to taste

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Instructions

1. Make the dressing. Whisk together all ingredients until smooth, adding more water to get to desired consistency.
2. Toss the shredded kale with the dressing and sesame seeds until well combined.
3. Top the salad with pistachios and scallions (and any protein and/or grain, if using).

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Keywords: tahini miso dressing, chopped kale salad

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