Pineapple Kale Salad with Garlic Tahini Dressing

Crazy hot day in Seattle! And the Seafair is in the city for the weekend, yay! Love this event, was watching Blue Angels practicing today – amazing 🙂 Going to be out all day at the Seafair tomorrow photoshooting, so prepping some light food to take with us. Made this salad for lunch today – perfect for this hot summery weather! So in love with green kale now – love how chewy it is and how well it marinates in tahini sauce. Plus, kale is super light and great for taking with us for a picnic. Kale salad with tahini, freshly squeezed juice, some fruits and plenty of water is what we’ll bring to the show tomorrow. Who said raw veganism is hard to do?? Comment below 😉

Pineapple Kale Salad with Garlic Tahini Dressing

Pineapple Kale Salad recipe

Ingredients:

  • 2 cups chopped green kale
  • 10 cherry tomatoes
  • English cucumber
  • red bell pepper
  • 1/2 cup pineapple
  • 1 strawberry for decoration

Garlic Tahini Dressing recipe

Ingredients:

  • 5 tbsp tahini
  • 5 tbsp lemon juice
  • 5 garlic cloves
  • 1 tbsp olive oil (optional)
  • 1/2 tsp salt or less
  • sesame seeds to garnish

Instructions:

Wash and cut/chop all the salad ingredients and arrange on a plate. For the sauce, place all ingredients in Vitamix or another blender and mix on high speed. Pour over the salad.

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