Blueberry Kale Salad with Lemon-Tahini Dressing

12 35 249
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 4
Blueberry Kale Salad with Lemon-Tahini Dressing
Health Highlights


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 dash 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!


  • No Kale

    Use any dark leafy green instead.


  • Storage

    Stores well in the fridge up to 2 days.

Nutrition Facts

Per Portion

Calories 249
Calories from fat 149
Calories from saturated fat 20.6
Total Fat 16.6 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 8.0 g
Cholesterol 0
Sodium 139 mg
Potassium 868 mg
Total Carbohydrate 21.4 g
Dietary Fiber 10.2 g
Sugars 7.9 g
Protein 8.7 g

Dietary servings

Per Portion

Fruit 0.7
Meat Alternative 0.5
Vegetables 3.8

Energy sources