Raw Kale Salad with Tahini Dressing
Elevate your salad game with this vibrant and nutritious Raw Kale Salad with Tahini Dressing! Packed with crisp kale leaves tenderized by a quick massage with olive oil and lemon juice, this salad delivers a delightful medley of textures and flavors. The creamy tahini dressing, infused with garlic, a touch of maple syrup, and a hint of red pepper heat, adds a luscious, nutty richness that perfectly complements the fresh crunch of grated carrots and thinly sliced red bell peppers. Topped with crunchy pumpkin seeds for an added layer of texture, this quick and easy salad comes together in just 20 minutes with no cooking required, making it an ideal healthy lunch or side dish. Perfect for those seeking a fresh, plant-based recipe that's as nutrient-dense as it is delicious!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 cups kale
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons extra-virgin olive oil
- 0.5 teaspoons salt
- 3 tablespoons tahini
- 2 tablespoons water
- 1 clove garlic, minced
- 1 teaspoon maple syrup
- 0.25 teaspoons red pepper flakes
- 1 large carrot, grated
- 1 medium red bell pepper, thinly sliced
- 3 tablespoons pumpkin seeds
Directions
Step 1
Wash the kale thoroughly under cold water, remove the tough stems, and chop the leaves into bite-sized pieces.
Step 2
Transfer the chopped kale to a large bowl. Add 1 tablespoon of lemon juice, olive oil, and a pinch of salt. Massage the kale with your hands for 2-3 minutes until the leaves soften and turn a darker green. Set aside.
Step 3
In a small bowl, whisk together the tahini, remaining 2 tablespoons of lemon juice, water, minced garlic, maple syrup, and red pepper flakes until smooth. If the dressing is too thick, add a bit more water, 1 teaspoon at a time, to reach the desired consistency.
Step 4
Add the grated carrot and sliced red bell pepper to the massaged kale. Toss gently to combine.
Step 5
Pour the tahini dressing over the salad and mix well to coat all the ingredients evenly.
Step 6
Sprinkle the pumpkin seeds on top for added crunch and garnish.
Step 7
Serve immediately or refrigerate for up to 1 hour before serving to let the flavors meld together.
Nutrition Facts
| Serving size | (632.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 895.8 |
| Total Fat 70.6g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 6.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1416.4mg | 0% |
| Total Carbohydrate 46.4g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 18.5g | |
| Protein 26.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 4047.0mg | 0% |
| Iron 16077.8mg | 0% |
| Potassium 1779.7mg | 0% |
Source of Calories