Kale is an acquired taste, and once you learn to love it you wont be able to get enough of the green goodness! I love this salad. It’s wholesome comfort food at its best.
6 slices Nitrate free bacon
6 small white onions
1 bunch kale
1 bunch romaine lettuce
2 tablespoons tahini
2 tablespoons warm water
1 tablespoon toasted sesame oil
2 teaspoons coconut aminos
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup, or raw honey, or coconut nectar, or pinch of stevia
dash of sea salt and black pepper
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Place the bacon on the baking sheet in a single layer. Bake for 20 minutes, or until crispy. Drain the bacon grease from the pan and set the bacon aside to cool and then chop into small pieces.
Slice the onions in half, and then in half again, to form 4 moon-shaped pieces. Lightly grease a grill pan with olive oil and place over medium high heat. Grill the onions until lightly charred and very tender. Set aside.
Wash the kale and romaine and slice into thin ribbons.
Mix the dressing ingredients together. If needed, add more water to reach a pourable consistency.
Prepare each serving with a bed of greens, a sprinkle of bacon and onions and a drizzle of dressing. Enjoy!
Calories: 169
Fat: 17g
Carbohydrates: 9g
Sodium: 122mg
Fiber: 3g
Protein: 6g
Sugar: 2g