Ultimate Kale Salad With Creamy Tahini Lemon Dressing
Ingredients
The salad
-
2
bunches
Dino kale
-
¾
cup
uncooked quinoa
-
1
cup
water
-
½
cup
dried cranberries
-
½
cup
grated or shaved parmesan cheese
-
½
cup
sliced almonds
The dressing
-
¼
cup
lemon juice
-
⅓
cup
olive oil
-
3
tablespoons
tahini
-
2
tablespoons
honey
-
2
tablespoons
red wine vinegar
-
1
clove
garlic
-
1
teaspoon
sea salt
-
1
teaspoon
black pepper
Instructions
- Toast the rinsed and dried quinoa in a medium pot for about 6 minutes.
- Add water to the toasted quinoa, stir, cover, and cook on low heat for 18 minutes.
- Fluff the quinoa with a fork and set aside to cool.
- Prepare the salad dressing by blending all dressing ingredients until creamy.
- Remove the kale leaves from the stems and chop them thinly.
- Massage the chopped kale with a pinch of salt until it softens.
- Toast the sliced almonds in a small pan if desired.
- Combine the kale, cooked quinoa, cranberries, and toasted almonds in a large bowl.
- Add the dressing and toss everything well before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
5mg
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