Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Fig & Sweet Potato Quinoa
© Lillys-Table.com Photo of Creamy Ginger Kale Salad
 

Tags: vegetarian Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Creamy Ginger Kale Salad

from Fig & Sweet Potato Quinoa with Creamy Ginger Kale Salad, the Week of September 15, 2013.
View the previous recipe for this meal.

This creamy, bright with ginger dressing coats shreds of kale. Add a handful of nuts to complete the package. A fine microplane grater helps when shredding the ginger and the lemon zest. If using the microplane for the ginger, use half of the amount. The juicy shreds are potent! Start with about a 1 inch piece of ginger. If you do not have a microplane you can peel the lemon and finely mince the ginger. A blender will help get the job done as well.

Ingredients

  • 1 tablespoon fresh ginger, minced, half of that amount if using the microplane
  • 1 lemon, small, zest & juice
  • ¼ cup plain yogurt
  • 1 tablespoon tahini
  • 1 pinch salt
  • 1 pinch black pepper
  • ¼ cup olive oil, extra virgin
  • 1 bunch kale, about 6-8 cups, shredded
  • ¼ cup sliced almonds, lightly toasted, optional

Serving Size: 4 People

Share

 

Preparation Instructions

Whisk the minced or grated ginger, lemon juice, lemon zest, plain yogurt, tahini, salt and pepper. Alternatively, finely pulse all of the ingredients in a blender.

Slowly drizzle in the olive oil while whisking or blending on a low speed.

Wash, dry, remove the stalks and stack up the kale. Slice thinly into narrow shreds.

Toss with the salad dressing. Finish with the lightly toasted almonds*.

*If your almonds are raw, place in a dry skillet over medium heat. Shake every 10-30 seconds until they are lightly toasted.