Blueberry Kale Salad with Lemon-Tahini Dressing

12 35 297
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 4
Blueberry Kale Salad with Lemon-Tahini Dressing
Health Rating


8 cup Kale (Chopped)
2 tbsp Extra virgin olive oil (Divided)
1 1/2 tbsp Red wine vinegar
1 pinch Sea salt
1 dash Black pepper
1/4 cup Tahini
1 medium Lemon (Juiced)
1/8 tsp Stevia sweetener, powder
1/4 cup Water, filtered
2 cup Asparagus (Lightly steamed, chopped into small pieces)
2 cup Radish (Finely sliced)
1 cup Blueberries


1. Wash kale leaves and place in a large bowl. Add half of the olive oil, red wine vinegar, sea salt, and black pepper (to taste). Massage very well until kale is coated. Set aside overnight to marinate and soften.

2. In a blender or food processor, combine remaining olive oil, lemon juice, tahini stevia, and water. Add a pinch of salt and blend until smooth. (Add water, 1 tbsp. at a time, if too thick)

3. Divide kale between bowls and top with chopped asparagus, radishes, and blueberries. Drizzle with desired amount of dressing and enjoy!

Nutrition Facts

Per Portion

Calories 297
Calories from fat 147
Calories from saturated fat 20.1
Total Fat 16.3 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 8.1 g
Cholesterol 0
Sodium 115 mg
Potassium 1056 mg
Total Carbohydrate 26.9 g
Dietary Fiber 9.1 g
Sugars 6.0 g
Protein 10.7 g

Dietary servings

Per Portion

Fruit 0.7
Meat Alternative 0.5
Vegetables 3.8

Energy sources



  • No Kale

    Use any dark leafy green instead.


  • Storage

    Stores well in the fridge up to 2 days.