Purple Potato and Kale Salad with Cilantro-Tahini Dressing
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Purple Potato and Kale Salad with Cilantro-Tahini Dressing
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Serves 4
Ingredients
- piece small purple potatoes
- cup kale, chopped
- cup tomatoes, chopped
- teaspoon lime juice
- cup chopped cilantro, plus more for garnish
- clove garlic, peeled and chopped
- cup tahini
- teaspoon salt
- teaspoon cayenne pepper
Instructions
- Place the potatoes in a medium saucepan and add enough water to cover. Bring to a boil, reduce the heat to medium, and cook for about 10 minutes, or until tender when pierced with a fork. Drain the potatoes and let them cool. Once cooled, peel if desired and cut into ½-inch cubes.
- Place the kale and tomatoes in a skillet or saucepan and sauté for 2 to 3 minutes, or until the kale has softened slightly. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add ¼ teaspoon lime juice and let cool.
- In a blender, combine the cilantro, garlic, tahini, salt, cayenne pepper, remaining lime juice, and 2 tablespoons water. Blend until smooth.
- To serve, prepare a bed of the cooked kale and tomatoes in a large salad bowl, top with the boiled potatoes, and spoon the salad dressing over the top. Garnish with chopped cilantro, if desired.
Note: If you’d like an especially pretty salad, peel the potatoes; with the skins left on, the potatoes will be a bit harder to cut neatly but will still taste great.