Recipe: Blueprint Cleanse's Marinated Kale with Tahini Dressing

​Here's the recipe that started it all. Remember trying some leafy green stuff at the South Beach Wine & Food Festival this year? Chances are, it was Blueprint Cleanse's marinated kale salad with tahini dressing.

They came up with this nutritious, 100 percent vegan, gluten-free, wheat-free and mostly raw side to help those going on the cleanse to prepare and those coming off of it a much needed transitional food before they headed off to Chipotle, or Misha's Cupcakes, or wherever else they dreamt about all the while.

According to the Blueprint folks, the key to making this recipe successful is to really massage the kale with salt and whatever water is left on it after it's washed in order to break it down properly. "If you omit this step, you'll wind up with tough and bitter kale," they caution. 

Go on. Be brave and try it. You may even be considered a trendsetter for giving this chic veg a go.

Marinated Kale with Tahini Dressing

Serves 2 to 4

1/4 cup unfiltered apple cider vinegar

1/4 cup fresh squeezed lemon juice (about 1 full lemon)

1/8 cup Bragg Liquid Aminos or 1/4 cup Nama Shoyu (Blueprint recommends the liquid aminos)

2-3 tablespoons organic sesame tahini, depending on desired thickness

1/2 avocado and/or 1/2 red bell pepper, both cut into bite-size strips or chunks 

Celtic sea salt to taste

Splash of agave nectar to taste

Directions: Pat dry the kale almost completely. Place in a large bowl and sprinkle a pinch or two of sea salt. Using your hands, massage the salt to thoroughly saturate the kale. (This massaging is what breaks down the kale and makes it soft enough to eat while raw.)

Place the vinegar, lemon juice, Nama Shoyu or Bragg, garlic, and tahini into a small blender or food processor. Pulse or blend until mixture is well blended. The texture should be a smooth salad dressing. If it's too thin, add a bit more tahini. If it's too tart, add a splash of agave nectar.
Pour the mixture over massaged kale and work through with your hands again. Let the salad marinate for at least 20 to 30 minutes. When ready to serve, add the avocado and/or pepper and mix through with a spoon or fork. The salad will keep in the refrigerator in a sealed container for 2 to 3 days.

KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Riki Altman