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.
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!