Tuscan Kale Chopped Salad with Lemon Tahini Dressing

Name: Tuscan Kale Chopped Salad with Lemon Tahini Dressing
Cuisine: Mediterranean, European
Ingredients: 2 heads of kale; 1 head fennel; 2 red bell peppers, diced; 1 can chickpeas, drained and rinsed; 1 English cucumber, diced; 3/4 cup roasted walnuts, chopped; 1/2 tsp kosher salt; 2 cloves garlic, minced; 1/4 tsp kosher salt; 1/3 cup tahini; 1 tbsp Dijon mustard; 1/2 cup lemon juice; 2 tsp honey; 1/2 cup olive oil

5 steps

Updated at: Thu, 17 Aug 2023 05:11:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories464.6 kcal (23%)

Total Fat37.4 g (53%)

Carbs28.1 g (11%)

Sugars9 g (10%)

Protein10.7 g (21%)

Sodium536.8 mg (27%)

Fiber10.2 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 headskale

1 headfennel

¾ cuproasted walnuts

chopped

½ tspkosher salt

Lemon Tahini Dressing

2cloves garlic

minced

¼ tspkosher salt

⅓ cuptahini

1 Tbspdijon mustard

½ cuplemon juice

2 tsphoney

½ cupolive oil

Instructions

Step 1

Once your kale is rinsed, massage the 1/2 teaspoon of salt into the leaves. This will help tenderize the kale, making it nice and soft. Leave to sit while you make the dressing, or up to 4 hours.

Make the dressing:

Step 2

If your tahini is very smooth and "drippy" this will come together easily in a mixing bowl. If it's thicker, a high speed blender makes quick work of it.

Step 3

Combine the dressing ingredients and whisk or blend until very smooth.

Step 4

In a large serving bowl, combine all of the salad ingredients.

Step 5

Pour dressing over the salad and mix well.