Kale Salad with Tahini Dressing
Best-tasting Kale Salad with Tahini Dressing that's packed with nutrients! This is my go-to salad to boost my iron and antioxidants.
Servings: 4 servings
Calories: 225kcal
Ingredients
- 5 cups chopped kale (1 bunch) stemmed
- Drizzle of olive oil (optional)
- 1 medium lemon zest and juice
- ⅓ cup thinly sliced shallots (about 1 medium shallot)
- 3 tablespoons hemp hearts
- ⅓ cup shelled sunflower seeds or shelled pumpkin seeds
- ⅓ cup dried cranberries (optional)
For the Miso Tahini Dressing:
- 4 ½ tablespoons rice vinegar
- 3 tablespoons tahini
- 1 ½ tablespoons maple syrup
- 1 ½ tablespoons mellow miso or white miso
- 1 ½ tablespoons tamari or soy sauce (preferably low sodium)
- ½ inch ginger grated
- 1 large clove garlic
Instructions
- Massage the kale: Transfer the kale to a large bowl. Add a drizzle of olive oil (if using), lemon juice, and ½ teaspoon lemon zest. Massage the kale until tender.
- Combine salad ingredients: Then add the shallots, hemp seeds, sunflower seeds, and dried cranberries. Toss to combine. Set aside.
- Make the dressing: Mix the rice vinegar, tahini, maple syrup, miso, tamari, and ginger in a medium bowl. Grate or press the garlic into the bowl. Mix well to combine. Add cold water one tablespoon at a time as needed until the desired taste and consistency.
- Toss the salad with the desired amount of dressing.
Notes
- To strip the kale leaves off of the stems quickly, run them through the loop on the end of a pair of tongs.
- Storage: Refrigerate Kale Salad with Tahini Dressing in an airtight container for up to 4 days. Kale leaves are very hardy so this salad does not become mushy. Or add the dressing for serving and store the dressing in a separate container for maximum freshness.
Nutrition
Calories: 225kcal | Carbohydrates: 20g | Protein: 11g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 370mg | Potassium: 505mg | Fiber: 6g | Sugar: 8g | Vitamin A: 8445IU | Vitamin C: 95mg | Calcium: 275mg | Iron: 4mg
