Today’s kale salad post is from Brandi Koskie at DietsInReview.com with recipe and images by Dana Shultz of DietsInReview.com. Each month, they share an amazing recipe with us, and this kale salad recipe does not disappoint!
Now that we’re fully embracing spring, we’re ready to fill our salad plates once again. This salad, bulked up with kale and topped with a tangy orange tahini dressing, bridges the gap between winter and spring. It’s hearty enough to be satisfying on its own, yet sweet enough thanks to spring features like carrots.
We love a functional kale salad like this one and think you will, too. What the heck is a functional salad? It’s one that covers a lot of bases for you. It tosses together quickly as a healthful side dish to just about any entree you’re serving your family. In fact, top with grilled shrimp or chicken and you’ve got a salad and dinner all in one. However, without those protein additions, it still works well as a stand-alone salad. If you’re a dinner guest, you can ensure at least one healthy food on the buffet that everyone will enjoy.
Finally, don’t be put off by making your own dressing. It’s one of the easiest ways to ensure a healthy kale salad, and if you have a well-stocked pantry, then you already have everything you need. Use the whisk as we advise in the instructions, or if you’re a foodie who likes gadgets, try an emulsifier or your blender. Any extra dressing will stand just fine in your refrigerator for a couple of weeks.
Raise a fork and your appetite to the delicious seasons ahead!
2 tbsp tahini (sesame seed paste)
2 tbsp orange juice
juice of half a lemon (about 3 tbsp)
1 tbsp honey
1 tbsp white vinegar
pinch each sea salt & pepper
2 tbsp extra virgin olive oil (+ 1 tbsp to add directly kale)
1 large bunch of kale, rinsed, dried and torn into bite-sized pieces
1 c carrots, chopped
1/4 c red onion, sliced
1/2 c green apple, diced
1 orange, peeled and segmented
1. Prepare dressing by adding tahini, orange juice, lemon juice, honey, vinegar, and salt and pepper to a small bowl and mixing with a whisk. While whisking, stream in 2 tbsp olive oil and stir vigorously to create an emulsion. Taste and adjust seasonings as need—I added more lemon juice. Set aside.
2. Add kale to a large bowl, stream on 1 tbsp olive oil, sea salt and pepper and massage with hands to soften the leaves.
3. Add remaining ingredients to bowl and then top with dressing. Mix and let stand for 5 minutes so the flavors can meld. Refrigerate leftovers—will keep for a couple days.
Note: Other optional add-ins: bleu cheese, pecans, walnuts, dried cranberries, sunflower seeds, almonds, fresh strawberries, chicken, chickpeas, etc.
Estimated nutrition per 1 1/2 cup serving: 220 calories, 15 g fat, 2 g saturated fat, 38 mg sodium, 21 g carbohydrates, 3.6 g fiber, 11 g sugar, 4 g protein
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Have you ever made a kale salad? Or whipped up your own dressing? What are a few of your favorite ingredients? —Brandi Koskie and Dana Shultz