Image for Chopped Kale Salad with Tahini Dressing
Chopped Kale Salad with Tahini Dressing
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  • CourseMain Dish, Salad
  • CuisineVegetarian
Servings Prep Time
8 people 20 min
Servings Prep Time
8 people 20 min
  • 2 heads kale, de-stemmed and chopped
  • 1 head fennel, thinly sliced
  • 2 medium red peppers, diced
  • 1 15 oz. can chickpeas, drained and rinsed
  • 4 medium green onions, thinly sliced
  • 1 medium cucumber, diced
  • 3/4 cup toasted nuts of your choice, chopped
  • 1/2 tsp. salt
  • 1 medium avocado, pitted and sliced
Lemon Tahini Dressing
  • 2 cloves garlic, minced
  • 1/4 tsp. salt
  • 1/3 cup tahini
  • 1 Tbsp. Dijon mustard
  • 1/2 cup lemon juice, freshly squeezed
  • 2 tsp. honey
  • 1/2 cup olive oil
Servings: people
  1. Once your kale is rinsed, massage the 1/2 teaspoon of salt into the leaves with a splash of olive oil. Leave it to sit while you make the dressing.
  2. Make the dressing by combining ingredients and whisk or blend until very smooth.
  3. In a large serving bowl, combine all of the salad ingredients.
  4. Pour dressing over the salad and mix well. Enjoy!
Recipe Notes

Other toppings or additions could include: roasted sweet potatoes or sun-dried tomatoes

Recipe adapted from

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