Raw Kale Salad with Lemon Tahini Dressing
This tangy and delicious dressing pairs great with raw kale and has many health benefits you won’t find in your typical salad dressing!
Recipe adapted from Angela Liddon of OhSheGlows.com.
Tahini is a paste made from ground sesame seeds. Think of it as peanut butter made from sesame seeds! Compared with peanut butter it has higher levels of calcium and fiber, as well as lower levels of sugar and saturated fat. It is also a great source of protein and omega-3 fatty acids. Tahini will make a great addition to your kitchen!
Make this salad into a DASH meal with a serving of fruit, whole grain bread and a glass of milk
Lemon Tahini Dressing:
Makes about 1 cup of dressing
3 tablespoons Tahini
1 tablespoon fat-free Greek Yogurt
2 garlic gloves
Juice from 2 lemons, about 1/2 cup
1 teaspoon pepper
Pinch of salt
3 tablespoons of water, or as needed
1/2 large head of kale, about 4-6 cups
1 cup finely chopped red onion
1 cup red bell pepper, chopped
1/2 cup carrot, chopped
1 cup cherry tomatoes, cut in half
1/2 cup cucumber, chopped
1/4 cup chopped almonds
1/4 cup reduced-fat shredded parmesan
Preparation for Dressing:
Add all ingredients to a food processor, and process until smooth. Set aside until needed.
Preparation for Salad:
To prepare kale, wash under cold water and then pat dry. Cut leaves from stems and chop roughly into bite sized pieces. Place in a large bowl. Top kale with chopped vegetables and walnuts, toss. Pour dressing and mix well until all ingredients are covered. Top with cheese. Place in refrigerator to “marinate” for about 15 minutes or cover and refrigerate for up to 24 hours.
Per servings: 228 calories, 10 g fat, 1.5 g saturated fat, 26 g carbohydrates, 12 g protein, 5 g fiber, 168 mg sodium, 65 mg magnesium, 799 mg potassium, 233 mg calcium