Chopped Curly Kale, Pickled Broccoli Stem and Pignoli Salad w Tahini Universal Dressing
Serves 420 mins prep5 mins cook
A vibrant and flavorful salad featuring finely chopped curly kale, quick-pickled broccoli stems, crisp cucumber, toasted pine nuts, and fresh mint, all tossed in a creamy tahini-based dressing.
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What you need
Instructions
1. Destem the curly kale and pulse it in a blender or food processor until finely chopped. 2. Thinly slice the broccoli stems. In a small bowl, pickle them for 10 minutes in 1/4 cup apple cider vinegar, 1/2 tsp sea salt, and 1 tsp coconut sugar. 3. Peel and thinly slice the large cucumber. 4. Lightly toast the 1/4 cup pine nuts. 5. Destem and thinly slice the fresh mint. 6. (Optional) Thinly slice a jalapeño. 7. For the dressing: Combine 1/4 cup tahini, 2 tbsp apple cider vinegar, the juice of 1 lemon, 2 tbsp tamari, 2 scallions, 1 bunch flat parsley, 1 clove garlic, and 1/4 cup olive oil or water in a blender. Blend until creamy, then season with salt and pepper to taste. 8. Toss all the prepared salad ingredients into a large bowl. 9. Spoon the dressing (as much as you like) onto the salad and toss well to combine. 10. Serve immediately.View original recipe