New Recipe: Crunchy Cali Kale Salad w/ Smokey Tahini Dressing

After my latest trip to Los Angeles, I realized the Kale trend is here to stay, so why not embrace it for all its leafy green goodness! I had some dynamite salads in Santa Monica the other week, so I wanted to make my own Kale salad that reminded me of the flavors of Cali, with a dressing that pays homage to the Greek gods themselves!

Here is my crunchy Kale Salad with Smokey Tahini Dressing, let me know what you think!

Crunch Kale Salad w/ Smokey Tahini Dressing

Recipe by Bobby Parrish

Serves 2 people

Cooking time: 20 minutes

1 Bunch of kale, stems removed, roughly chopped

½ a crunchy apple, finely sliced into match sticks(julienne)

1 large carrot, cut julienne

1 Avocado, cubed

3 Medium size beets, cut into cubes (Roasted or canned beets work fine)

1 large handful of toasted cashews(plus a few more for garnish)

8 pitted dates, roughly chopped

1 grapefruit, segments cut out(save a few for garnish), and juiced

1 pound of raw shrimp, shelled and de-veined

Fresh Parsley

Kosher Salt & Fresh Pepper

EVOO

For the dressing:

1/3 cup of Tahini(sesame seed paste)

2 Tbsp honey

1 Tbsp grapefruit juice

1 Tbsp lemon juice

½ tspn smoked paprika

1 clove garlic, grated or very finely diced

2 Tbsp greek yogurt

1 Tbsp EVOO

Kosher salt & Fresh Pepper

Water

For the dressing:  Add the first 7 ingredients to a bowl and whisk to combine. Add enough water(1-3 Tbsp) to loosen the consistency and make it runny, but still a little thick. Whisk in 1 Tbsp of EVOO, a pinch of kosher salt and pepper. Taste for seasoning, it may need more honey or lemon juice, and set aside.

Combine first 8 ingredients(except the grapefruit juice) in a large salad bowl and put aside. Pre-heat a large non-stick pan over medium heat with 2 Tbsp of EVOO. Season the shrimp with a splash of EVOO, kosher salt and pepper. Add shrimp to pan, and cook for 2 minutes each side, or until shrimp are just done, do not over-cook. Put the cooked shrimp in a clean bowl, add some fresh chopped parsley and 1 tbsp each of lemon and grapefruit juice and let rest for 1 minute.

Add enough dressing to generously coat the salad ingredients and mix well. Mound the salad on a plate or platter, top with the shrimp. Garnish with a few grapefruits pieces and some extra cashews and serve.