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Smoky Kale Salad for One

Servings 1

Ingredients
  

Salad

  • 2-3 cups of Tuscan kale, ribs removed and thinly sliced. To ease this process, after removing the ribs I stack leaves on top of each other, roll up and then thinly slice.
  • 1/3 cup garbanzo beans
  • 1 handful of olives, or however many you want to use
  • 1-2 radishes, thinly sliced

Croutons

  • 1/2 baguette, or whatever you have on hand
  • 1 garlic clove, sliced in half
  • olive oil, to taste
  • smoked paprika, to taste
  • salt, to taste

Dressing

  • 1/2 cup tahini, aka sesame paste
  • 1/4 cup lemon juice (about one lemon)
  • 1/4 cup water, or a little more or less, depending on how thick you like your dressing
  • 1/2 - 1 tsp smoked paprika, depending on how spicy/smoky you like your dressing
  • salt and pepper to taste

Instructions
 

Croutons

  • Cut baguette in half lengthwise. Rub garlic clove over all sides of the bread. Cut bread into half-inch cubes and place on a rimmed baking sheet. Sprinkle smoked paprika over bread (about a teaspoon if using half a baguette), then drizzle with olive oil. Finish with a good shake of salt. Mix everything to ensure the bread is well coated and then place in a 350 degree oven for about 10 minutes. Croutons will be lightly browned and crispy when done.

Dressing

  • Whisk tahini and lemon juice in a small bowl. Tahini is very thick so it will take a couple of minutes for the mixture to come together. Whisk in the water and then the paprika. Add salt and pepper to taste.

Salad

  • Place all salad ingredients in a bowl, add dressing and toss together. Add croutons and serve!