Kale Salad with Tahini Dressing

Kale Salad with Tahini Dressing

Health Rating
Prep Cook Ready in Servings
15 min 20 min 35 min 2
Scheduled for:
Dinner on Tuesday
Leftovers:
Lunch on Thursday

Ingredients for 2

Show Original

2 tsp Olive oil
250 gm Quinoa, cooked (or brown rice or buckwheat)
200 gm Kale (ribs removed and cut into ribbons)
2 cup grated Carrots
4 tbsp Tahini
1 whole lemon(s) Lemon juice
4 tbsp Water
2 tsp minced Ginger root
1/2 tsp Paprika, smoked
2 tsp Salt
2 tsp Black pepper
2 tbsp Chives (chopped, or Snorrel leaves)

Instructions


In a bowl, massage the kale ribbons and carrots with the remaining oil until softened. It will shrink in volume a bit. Add this to a serving bowl along with the quinoa and dried berries of choice.

In a jug or small steep-sided bowl, use a small whisk or fork to mix the tahini, lemon juice, gradually adding the hot water to thin. Stir in the ginger, smoked paprika, salt and pepper. If it doesn’t seem loose enough for a pourable dressing, slake with a little more lemon juice and water.

Pour over the dressing and toss well with your hands or two large forks. Sprinkle over snipped chives, if using. Serve.

Nutrition Facts

Per Portion

Calories 506
Calories from fat 220
Calories from saturated fat 29.2
Total Fat 24.4 g
Saturated Fat 3.2 g
Trans Fat 0 g
Polyunsaturated Fat 8.8 g
Monounsaturated Fat 10.0 g
Cholesterol 0
Sodium 2502 mg
Potassium 1284 mg
Total Carbohydrate 55 g
Dietary Fiber 12.4 g
Sugars 6.0 g
Protein 16.5 g

Dietary servings

Per Portion


Fruit 0.1
Grain 1.9
Meat Alternative 0.9
Vegetables 3.2

Energy sources


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