Posted on September 6, 2012

Purple Potato and Kale Salad with Cilantro-Tahini Dressing

  • Serves 4
  • Preparation Time: 15 minutes
  • Cook Time: 15-20 minutes

INGREDIENTS:

  • 5 to 6 small purple potatoes
  • 2 cups kale, chopped
  • ½ cup tomatoes, chopped
  • 1¾ teaspoons lime juice
  • 1 cup chopped cilantro, plus more for garnish
  • 1 clove garlic, peeled and chopped
  • ¼ cup plus 2 tablespoons tahini
  • ½ teaspoon salt, or to taste
  • 1 teaspoon cayenne pepper

This is a colorful and richly flavored salad that’s fun to serve—the purple potatoes really give the dish a surprising look.

From Forks Over Knives–The Cookbook

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 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.

Find this recipe and more in the Forks Over Knives Recipe App.

Darshana Thacker

Darshana Thacker is a vegan chef who specializes in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she’s known for her hearty and distinctly flavorful creations, which draw inspiration from a wide range of ethnic traditions. Chef Darshana was a lead recipe contributor for the New York Times best seller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook and Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Chef Darshana has catered numerous events, served as a private chef and regularly holds individual and group cooking classes. Visit DarshanasKitchen.com for more.

View all contributions by Darshana Thacker