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Kale Salad with Creamy Tahini Dressing

March 9, 2017

This is my go-to lunch. I love BIG salads loaded with veggies. Sometimes salads can feel like a lot of work though with all the chopping and assembling. Something I do to make my life easier is make a big batch of the dressing at the beginning of the week and cut up the veggies and have them in tupperware containers so all I have to do is throw it all together. Then I either have cooked chicken in the fridge to add or use a can of tuna or two fried eggs for protein.

 

Why kale? Kale is low in calories, high in fiber, has over 22 vitamins and minerals, is anti-inflammatory, detoxifies and so much more. Some people have a hard time stomaching kale because of it's rough texture and bitter taste. Quick fix: "massage" your kale in a bit of olive oil before you make your salad. It will loosen the fibers and give you a softer texture. You can also let it sit in the dressing for a few hours before making your salad. Either way, find a way to love kale because it sure loves your body!

 

The tahini dressing is what puts this salad over the top. It's really good on any salad, not just this one. It's creamy, tangy, a little sweet and so satisfying. With only a few ingredients it's also so easy to make! For those of you who are like what's tahini? It is just ground sesame seeds. You can usually find it by nut butters or in the international section. I also use it in my Roasted Red Pepper Chipotle Hummus. Tahini has good fats, helps balance hormones, is rich in vitamins & minerals and helps regulate blood pressure and cholesterol (just to name a few). It is the perfect base for this dressing. See how I make this healthy lunch below!

 

Kale Salad with Creamy Tahini Dressing

 

Serves: 1

Time: 15 minutes (5 minutes if you prepped at the beginning of the week)

 

Ingredients:

 

Salad:

  • 2 cups kale, roughly chopped

  • 1/2 an avocado, chopped

  • 1/3 cup cucumbers, chopped

  • 1/3 cup tomatoes, diced

  • 2 small radishes, cut thinly with a mandolin

  • 1/4 cup alfalfa sprouts

  • protein - chicken breast, tuna or fried eggs

  • Additional veggies: radishes, peppers, shaved brussels sprouts, shredded carrot, roasted broccoli, or anything else you have in the fridge!

  • Optional toppings: hemp seeds, raisins, pumpkin seeds

 

Tahini Dressing:

  • 1 tbs tahini

  • 2 tbs water

  • 1 tsp dijon mustard

  • 1 tsp apple cider vinegar

  • 1/2 tsp honey

  • pinch of cayenne

  • salt & pepper to taste

 

*Note: add more tahini if you want it creamier, more dijon or apple cider vinegar if you want more tang or more honey if you want it sweeter. Adjust it to your tastes!

 

Instructions:

  1. If you don't have pre-made protein, cook a chicken breast or eggs in a frying pan or open a can of tuna.

  2. Chop kale and veggies into bite size pieces and add to a bowl with the sprouts.

  3. Add all tahini dressing ingredients to a bowl and whisk together.

  4. Pour dressing over the salad and mix. Transfer to a plate, top with protein, any additional toppings and enjoy!

  

 

Best,

Stacey

 

 

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Believer. Hockey Wife. Mom.