If you’re already a fan of kale, you’ll love this sweet, crunchy twist on the veggie. And if you’ve never tried it before, or need an amazing dish to convert you into a kale-lover, this salad just might do it! Creamy tahini dressing and the crunch of apples and sesame seeds are the perfect compliment to robust kale. This salad delivers a combination of protein, high fiber carbohydrate, and healthy fat that revs up energy levels and keeps them high for the long haul. Serve with a side of whole wheat pita bread.
| Servings |
| 4 servings |
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If you’re already a fan of kale, you’ll love this sweet, crunchy twist on the veggie. And if you’ve never tried it before, or need an amazing dish to convert you into a kale-lover, this salad just might do it! Creamy tahini dressing and the crunch of apples and sesame seeds are the perfect compliment to robust kale. This salad delivers a combination of protein, high fiber carbohydrate, and healthy fat that revs up energy levels and keeps them high for the long haul. Serve with a side of whole wheat pita bread.
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Ingredients
- 2 tablespoon Tahini
- 2 tablespoon Orange juice
- 1 tablespoon Lemon juice
- 1 tablespoon Balsamic vinegar
- 1 tablespoon Soy sauce or tamari reduced sodium
- 1 clove garlic minced
- 1/4 teaspoon pepper freshly ground
- 6 cups Kale stemmed and finely chopped (about one bunch)
- 1/4 cup Sunflower seeds toasted and salted
- 1 Apple (sweet, such as Pink Lady or Fuji) chopped
- 1 pound Skinless chicken breast grilled or roasted
Servings: servings
Instructions
- Whisk together tahini, orange juice, lemon juice, vinegar, soy sauce, garlic, and pepper. The dressing should be thin enough to pour — if it needs to be thinner, add 1 teaspoon of water at a time until desired consistency is reached.
- Toss the kale and dressing together in a large salad bowl. Using your hands, or a large spoon, press the kale leaves into the bowl to soften them. Continue this for about 1 minute, until the kale looks just slightly wilted and has reduced in volume by about 1/4.
- Add sunflower seeds and chopped apple and toss again to mix all ingredients thoroughly.
- Top with grilled or roasted chicken.
Recipe Notes
Nutrition Facts per serving (1 1/2 cups of salad with 4 ounces chicken)
CALORIES: 344
PROTEIN: 41g
FAT: 13g fat (1.5g saturated)
CARBOHYDRATE: 18g
SODIUM: 287mg
CALCIUM: 84mg
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