Tag Archives: Dressing

Appetizer Gluten-Free Salads Vegan

Kale Salad with Tahini Dressing

Hello friends! I can’t believe it’s Thursday already. This week is flyyyyyying by for me. I was in Boston visiting my family this past weekend and I flew back to LA bright and early on Tuesday morning.

I am finally getting the chance to catch up and say hi to you guys.

Kale Salad with Tahini Dressing Recipe -- Little Chef Big Appetite

I am reallllllly excited to share this Kale Salad with Tahini Dressing recipe with you today! Tahini, a ground sesame seed paste, is an essential ingredient in hummus. But in reality, it can be used for so much more: cookies (think of it like peanut butter), dressings, sauces, etc.

Kale Salad with Tahini Dressing Recipe ll www.littlechefbigappetite.com

In this recipe, I paired the tahini dressing with a light kale salad made with cucumbers, shredded carrots, celery, and raisins. It would also be delicious with a Greek salad with feta and tomatoes.

Kale Salad with Tahini Dressing Recipe ll www.littlechefbigappetite.com

The recipe makes about one cup of dressing, so you’ll have leftovers. It should keep in the fridge for up to one week, but if you know you won’t use it in time, feel free to cut the recipe in half.

Kale Salad with Tahini Dressing Recipe

Enjoy! I know you’re going to love this one!

 

Kale Salad with Tahini Dressing
 
Prep time
Total time
 
Serves: 2
Ingredients
Kale Salad
  • 4-6 handfuls shredded kale
  • ½ medium cucumber, peeled and diced
  • 1 stalk celery, finely chopped
  • ¼ cup shredded carrots
  • ¼ raisins
Tahini Dressing
  • ¼ cup water
  • ¼ cup raw tahini
  • Juice of ½ lemon
  • 1 garlic clove minced
  • 1 tsp maple syrup (or honey)
  • ½ Tablespoon apple cider vinegar
  • ½ teaspoon soy sauce
  • ¼ teaspoon cumin
  • pinch sea salt
Instructions
  1. Place all kale ingredients in a large bowl. Set aside.
  2. Combine dressing ingredients in a jar with a lid (or use a bowl and whisk). Shake the jar until the ingredients are thoroughly combined.
  3. Toss the salad with a couple Tablespoons of the tahini dressing to taste.
 

Gluten-Free Salads

Tomato Basil Vinaigrette

Basil.

Basil. Basil. Basil.

Baaaaaaaaaaaaaaaaaaasil! Just a small whiff of this delightful herb makes me so darn happy. Doesn’t it just remind you of summer? If I could, I would probably put fresh basil on everything. Yes, even in sweet treats! Have you ever had strawberry-basil ice cream? It is INCREDIBLE.

Tomato Basil Vinaigrette Recipe

I purchased a large bunch of fresh basil at Whole Foods this weekend with the intention of using it in a summer pasta dish this week. Luckily, I had so much extra so I was able to experiment a bit with a basil vinaigrette. We eat a lot of salads in our house, so we like to change up the dressings fairly regularly to prevent eating the same thing all the time.

Tomato Basil Vinaigrette Recipe

I’ve always loved the combination of tomato + basil + mozzarella + balsamic, so I knew those flavors would make a delicious vinaigrette (minus the mozzarella, of course….that would be weird). I never thought to put tomatoes in a vinaigrette before, but we had a handful of yellow cherry tomatoes sitting on our counter, so I thought, “Why not?” and just went for it.

The result? A serious winner!

Tomato Basil Vinaigrette Recipe

This dressing is slightly chunky, so you end up with delicious tastes of basil and tomato in every bite. I served it with a simple salad of mixed greens, tomatoes, roasted red pepper, and feta, but I think it would taste great with almost anything you can throw together!

 

Tomato Basil Vinaigrette
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 5 cherry tomatoes
  • ½ cup fresh basil, chopped
  • 2 teaspoons shallot, minced
  • 1 small garlic clove, chopped
  • 1 teaspoon dijon mustard
  • 2 Tablespoons balsamic vinegar
  • ½ teaspoon honey (optional)
  • 2 Tablespoons extra-virgin olive oil
  • Salt and Pepper
Instructions
  1. In a mini food processor or blender, combine the tomatoes, basil, shallot, garlic, dijon, balsamic, and honey. Blend for about 30 seconds. You may need to scrape down the sides of the blender half way through and continue blending. Add the olive oil and blend for about 10 more seconds or until desired consistency. Season with salt and pepper to taste.