Creamy Kale Salad

I love weekends because I can shop at the Farmer’s market on Saturday morning and then spend the next two days cooking everything my heart desires. Today’s lunch has kale, sweet yams, lemon and tomatoes all from the Farmer’s market and straight onto my lunch plate. I made my new Firehouse Spicy Baked Yam Fries (these are for for people who like a little kick in their food, recipe will be posted in the next day) and a delicious Creamy Kale Salad to go with them (see below). Hope you’re having a beautiful Sunday afternoon!

Makes 2 servings:

For the salad:

• 5 cups of kale leaves, removed from stems
• 1/2 large or 1 small tomato
• 10 Kalamata olives

For the dressing:

• 3 tbsp water
• 1 tbsp tahini
• 2 tbsp nutritional yeast
• 1 tbsp capers in juice
• 1 tsp dijon mustard
• 1/2 lemon
• 1/2 tsp salt
• A few dashes of dill seasoning
• A few dashes of pepper

To Make:

Rinse and chop kale. Make sure to strain any excess water from rinsing.

In a small bowl, combine all of the salad dressing ingredients and mix with a spoon until it has a creamy, smooth consistency.

Put kale leaves in a large salad or mixing bowl. Pour mixture onto kale leaves and massage onto the leaves with hands (or use salad tossers). I like to let mine sit and soak in the dressing for 15 minutes before serving.

Divide up the kale salad mixture into two serving bowls. Slice tomato into 10 slices and put 5 slices on top of each salad. Next- top each tomato slice with a kalamata olive. Enjoy!