A delightfully refreshing lemon and tahini kale salad recipe with a Middle Eastern flair.
Kale, when tossed into a creamy lemon and tahini dressing, imparts this salad with a Middle Eastern flavour that leaves you wanting more. It's easy to prepare and makes a perfect side dish.
This is a hearty meal on its own, so my portions are usually quite large. It’s my comfort dish and I hope it will become one of yours as well.
Kale, also known as brassica oleracea var. savellica, is considered a super food loaded with all kinds of vitamins like vitamin A, vitamin K, vitamin C, vitamin B6, manganese, calcium, copper, potassium, and magnesium. It also contains vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), iron and phosphorus. It's loaded with nutrients making it a must-eat in the winter months.
This salad is completely vegan, gluten-free, dairy-free and low-carb. It's great if you’re on a keto diet as well. Serve it as a side dish with your favourite protein, or double up the serving size and enjoy it as a filing main dish.
The lemon and tahini sauce has a kick, which enhances the taste of the salad and makes it come alive.
(Makes 2 servings)
1 bunch kale, stripped from the stem and chopped into bite-sized pieces
1/2 cup radishes, thinly sliced
2 small cucumbers, thinly sliced
1 green onion, chopped
1/3 cup red cabbage, thinly sliced
1/3 cup fresh cilantro, diced
½ cup cherry tomatoes, halved
2 tablespoon tahini
Juice of 1 lemon
1 teaspoon honey (or bee-free Honee)
In a large bowl combine all the vegetables.
In a separate small bowl, add the tahini, lemon, and honey. Whisk until you achieve a light, creamy consistency.
Add the dressing to your salad. Toss, serve and enjoy.
Nutritional Information Per Serving:
total calories = 172.5 | total fat = 8.61g | saturated fat = 1.33g | cholesterol = 0mg | sodium = 61.45mg | carbohydrates = 21.39g | dietary fibre = 5.32g | sugars = 6.62g | protein = 5.78g