Garlic & Tahini Kale Salad
This creamy kale salad pairs well with gluten-free sandwiches for a simple, easy to make, and totally healthy picnic options.
Servings: 4 Servings
Calories: 157kcal
Ingredients
- 6 cups shredded green kale
- 1 tablespoon tahini
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon gluten-free tamari or soy sauce
- 1 garlic clove minced or finely grated
- 3-4 teaspoons water
- ¼ cup raw or toasted pumpkin seeds
- 2 tablespoons raw hemp seeds
- Kosher or fine sea salt to taste
Instructions
- Add the kale to a large bowl and set aside.
- Whisk together the tahini, oil, lemon juice, tamari, and garlic. Whisk in the water 1 teaspoon at a time until you reach your desired consistency. Pour the dressing over the kale and massage with your hands until the kale begins to soften, about 30 seconds. Add the pumpkin seeds and hemp seeds. Toss to combine. Taste and season with salt, as desired.
- Transfer to an airtight container until ready to serve. (Salad can be made up to 1 day ahead.)
Nutrition
Calories: 157kcal | Carbohydrates: 11g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 123mg | Potassium: 543mg | Vitamin A: 10080IU | Vitamin C: 121.8mg | Calcium: 166mg | Iron: 3mg