Hit the reset button with this nutrient-rich kale salad packed with micronutrients and fiber. The dairy-free creamy dressing is dreamy and memorable.
Total Time
15min
5.0
1 Rating
Author: Joyous Health
Servings:
4
Ingredients
Kale Salad
•
1
bunch
Curly Kale
•
1
tsp
Olive Oil
•
1
pinch
Salt
•
2
cups
Chopped
Radicchio
•
1/2
cup
Grated
Carrots
•
2
Granny Smith Apples
, chopped
or Royal Gala or Honeycrisp
•
1
Red Bell Pepper
, chopped
•
1
bunch
Scallions
, chopped
•
1/2
cup
Chopped
Almonds
•
1/2
cup
Currants
or Raisins
•
to taste
Shaved Parmesan Cheese
Dressing
•
1/3
cup
Tahini
•
1
Lemon
, juiced
•
4
Tbsp
Olive Oil
•
1
Tbsp
Water
•
1
clove
Garlic
, minced
•
to taste
Sea Salt
Cooking Instructions
1.
Wash Curly Kale (1 bunch), de-stem, and cut into chunks. Place in a large salad bowl, drizzle with Olive Oil (1 tsp) and Salt (1 pinch). Massage with hands for a few minutes.
2.
Add Radicchio (2 cups), Carrots (1/2 cup), Granny Smith Apples (2), Red Bell Pepper (1), and Scallions (1 bunch). Toss together.
3.
In a small bowl, make the dressing. Combine the Tahini (1/3 cup), juice of a Lemon (1), Olive Oil (4 Tbsp). Whisk with a wire whisk for best results. You'll notice it starts to thicken and then thins out again when you add a touch of Water (1 Tbsp) to achieve the desired consistency.
4.
Add Garlic (1 clove) and Sea Salt (to taste). Set aside.
5.
Drizzle dressing over top of salad and toss. Top with Almonds (1/2 cup), Currants (1/2 cup), and Shaved Parmesan Cheese (to taste).
Author's Notes
If you don't plan on eating it right away, place it in the fridge undressed. Keep in the fridge overnight and eat within a day. The curly kale holds its shape really well. Add the dressing just before serving.
Nutrition Per Serving
CALORIES
402
FAT
28.6 g
PROTEIN
9.4 g
CARBS
32.3 g
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