Keto Holiday Recipe: Easy Kale Salad with Turmeric Tahini Dressing

Soups & Sides

4 people (side dish)

mixing bowl

Preparation: 10 minutes – Keeps: salad 3 days, dressing at least 1 week in the fridge

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Ingredients

1 large bag (300 g) kale, washed and chopped
12 cherry tomatoes
1 ripe avocado
1 tablespoon pumpkin seeds + sesame seeds

Turmeric tahini dressing

4 tablespoons tahini (sesame paste)
3 to 4 tablespoons lemon or lime juice (or apple cider vinegar to taste)
1 teaspoon turmeric powder
Water, as needed
Black pepper and sea salt
Pure liquid stevia (optional)

Who’s ready for the Holidays? Today’s recipe is perfect as a vegan low carb side dish for your next Thanksgiving dinner or Christmas parties: my favorite & super easy Kale Salad with Turmeric Tahini Dressing.

You could also turn it into a quick keto dinner topped with protein of your choice, or a fabulous energy boosting post-workout meal with roasted pumpkin, celeriac or parsnip.

The tahini dressing is packed with antioxidants that will help you to beat colds and the flu, thanks to turmeric, black pepper and fresh lemon juice (vitamin C bomb!). I like to make a big batch and freeze several serving sizes for busy weekday nights. If you don’t like tahini, try sunflower butter, almond butter or even pumpkin seed butter, which is loaded with zinc.

I know it’s been a while since I last shared a new recipe on the blog but I’ve been a bit overwhelmed with my to-do list because.. I’m working on a new book! I’m super happy and excited, but in between writing, creating and testing recipes, running our ALL GOOD raw vegan & keto product line, making all the snacks in our atelier, giving workshops and cooking demos, sharing inspiration on social media and moving our ALL GOOD atelier to Bruges, there seems to be little time left to blog!

Do you ever feel overwhelmed with life?

Before I discovered spiritual teachers like Abraham Hicks (The Secret) and Eckhart Tolle (The Power of Now), I often suffered from anxiety attacks. In trying to reach perfection, I forgot to enjoy the journey of life. I still have days when I feel anxious but then I remind myself that it’s a complete waste of time to worry about the future, since all we have is the present moment.

Daily walks with Mr. George, eating healthy, exercising twice a week (I practice strength training at STERK in Ghent) and time for meditation first thing in the morning really help me to deal with stress. No, I don’t always manage to quiet my thoughts, I’m not a meditation master at all :) But I have learned to become the observer of my thoughts instead of completely identifying myself with the constant (and often negative) mind chatter.

If you ever feel anxious, confused, lonely or ‘not good enough’, know that we are all on the same journey (even if it seems like our life is ‘perfect’ on social media) & that we can support each other by practicing more love and compassion. I hope by sharing my story, I can help others who are struggling with perfectionism or anxiety too. You can read more about it right here.

I hope you’ll enjoy this delicious kale salad, written to you on a cold autumn night with a hot cup of ginger tea and Mr. George sleeping at my feet on his favorite blanket :)

Sending you love and hugs from Belgium,
x Julie

PS: Want to join us during our last ‘Go Keto’ workshop this year?

Join us Thursday night November 28th in Antwerp for a keynote + 2 live cooking demos + Q&A in collaboration with Feeling Magazine and Philips! Including keto finger food and a fun goodie bag :) There are only a few last spots left, so make sure to reserve your seat by clicking HERE.

Easy Kale Salad with Turmeric Tahini Dressing (Vegan Keto, Low Carb, Paleo)

DIRECTIONS:

Add the tahini, lemon juice and turmeric to a small mixing bowl. Stir until smooth and creamy by adding water. Season with salt and pepper to taste. You could also add a few drops of stevia to soften the tangy flavor of the lemon juice.
Mix the shredded kale with the avocado. You could also add the tahini sauce at this point and mix it in with your hands to ‘massage’ the kale. This will allow it to soften. Leave to marinate for 10 minutes or longer in the refrigerator.
Top with sliced cherry tomatoes, pumpkin seeds and sesame seeds.

JULIE’S TIPS & TRICKS:

For a vegan main dish, you could combine the kale salad with stir-fried hempfu (a soy free alternative to tofu made with hemp seeds, available at organic stores) or this recipe for tempeh ‘bacon’.
You could also serve the kale salad with a softly boiled egg, smoked mackerel (very high in omega-3-fats) or baked chicken/turkey (organic free range).
For a post-workout meal higher in slow carbs, replace the cherry tomatoes with roasted pumpkin, parsnip, parsley root, celeriac…