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
0.0
0 Ratings
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
•
3
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
•
1/4
cup
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 (3)
. Toss together.
3.
In a small bowl, make the dressing. Combine the
Tahini (1/3 cup)
, juice of a
Lemon (1)
,
Olive Oil (1/4 cup)
. 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
482
FAT
36.2 g
PROTEIN
11.7 g
CARBS
32.0 g
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