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By Sandiguy
Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)
6 steps
Prep:20min
If you're looking to eat more plant based meals, this delicious, filling kale salad is a great place to start.
Updated at: Thu, 17 Aug 2023 09:47:44 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
7
Low
Nutrition per serving
Calories351.3 kcal (18%)
Total Fat28 g (40%)
Carbs21.6 g (8%)
Sugars7 g (8%)
Protein8.2 g (16%)
Sodium423.9 mg (21%)
Fiber7.1 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 headstuscan kale
lucinato, stemmed and chopped
1 headfennel
thinly sliced
2red peppers
diced
1 x 15 ozcan chickpeas
drained and rinsed
4green onions
thinly sliced
1english cucumber
diced
¾ cuptoasted walnuts
chopped
½ tspkosher salt
2cloves garlic
minced
¼ tspkosher salt
⅓ cuptahini
1 Tbspdijon mustard
½ cuplemon juice
2 tsphoney
½ cupextra virgin olive oil
Instructions
Step 1
Once your kale is rinsed, massage the 1/2 teaspoon of salt into the leaves. This will help tenderize the kale, making it nice and soft. Leave to sit while you make the dressing, or up to 4 hours.
Step 2
Make the dressing:
Step 3
If your tahini is very smooth and "drippy" this will come together easily in a mixing bowl. If it's thicker, a high speed blender makes quick work of it.
Step 4
Combine the dressing ingredients and whisk or blend until very smooth.
Step 5
In a large serving bowl, combine all of the salad ingredients.
Step 6
Pour dressing over the salad and mix well.
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Notes
3 liked
0 disliked
Crispy
Delicious
Easy
Fresh
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