Chopped Kale Salad with Tahini Citrus Dressing
Easy to make ahead and packed with flavor, Chopped Kale Salad with Tahini Citrus Dressing is just the thing to pack for lunch, a picnic or a potluck.
Ingredients
For the Dressing
- ¼ cup fresh lemon juice
- ¼ cup fresh orange juice
- 3 tablespoons tahnini*
- ½ teaspoon kosher salt
- 1 medium garlic clove grated or finely minced
- ¼ cup olive oil
For the Salad
- 4 cups tightly packed thinly sliced kale
- 1 cup chopped apple
- 1 cup chopped grapes
- 1 cup thinly sliced red cabbage
- 1 cup chopped sugar snap peas
- 1 cup grated carrot
- ⅓ cup chopped toasted almonds
Instructions
- In a medium bowl whisk together the lemon juice, orange juice, tahini, salt, and garlic. Slowly whisk in the olive oil, and continue whisking until smooth. Alternatively, add all the ingredients to a blender and blend until smooth.
- Add the kale and 3 tablespoons dressing to a large bowl. Massage the dressing into the kale, squeezing and kneading until the kale is bright green and tender.
- Add the apple, grapes, cabbage, snap peas, and carrot. Add ¼ cup dressing, tossing to combine. Taste and add additional dressing if desired. The amount of dressing is personal preference, so continue tasting and adding until you find the right ratio. (Use the remaining dressing for another batch of the salad, or as a dressing for salads, bowls, veggies, chicken or fish).
- Add the almonds, toss, and serve. If making ahead, add the almonds right before serving, along with a splash more dressing to brighten the flavors.
Notes
*Tahini is sesame seed paste, and is often found near the nut and seed butters or the ethnic food aisle of the grocery store. Be sure to stir well in order to combine the oil that has separated before using.
Add 2 cups cooked brown or wild rice along with the remaining dressing for a yummy twist.
Use any remaining dressing for another batch of the salad, or as a dressing for salads, bowls, veggies, chicken or fish.