Kale and Tahini Goddess Salad

Kale and Tahini Goddess Salad: A Delicious Vegan and Gluten Free California Picnic Delight at Sagrada Wellness Yoga Retreats

This is a new salad that is sure to be added to our Yoga Retreat Menu!

My girlfriend Willow made this for a group of our oldest and best friends. I modified it a bit adding coconut oil and nutritional yeast. It was delicious and went perfectly with a great bottle of rose wine and fun conversation during our reunion picnic. Kale purifies your blood and nutritional yeast is high in B vitamins both supplying your skin with a radiant boost of goddess goodness.

Recipe:

2 pounds Yukon Gold potatoes, cut into 1-inch pieces

• 1/3 cup coconut oil
• 4 garlic cloves finely minced
• 1/4 cup well-stirred tahini
• 2 tablespoons water
• 3 tablespoons fresh lemon juice
• 2 Tbs nutritional yeast
• 3/4 pounds kale, stems ribs discarded and leaves  thinly sliced crosswise
• Preheat oven to 450°F             

  Toss potatoes with oil and 1/2 teaspoon each of salt and pepper and 3/4 amount of garlic  then spread evenly on baking sheet. Roast for 35 minutes.           

  Meanwhile, mix together tahini, water, lemon juice, rest of garlic, nutritional yeast and 1/2 teaspoon salt until smooth.

  Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.    Enjoy!