Kale salad with tahini dressing
A hearty, vibrant and healthy kale salad bursting with flavour. Just 10 ingredients required and comes together in less than 30 minutes!
Ingredients
- 200 g black kale or sub with curly kale
- 4 tablespoon pecans
- 1 red bell pepper
- 3 tablespoon tahini
- 1 garlic minced
- 2 tablespoon soy sauce or sub with tamari or coconut aminos for a gluten free option
- 1 tablespoon apple cider vinegar
- 1 teaspoon coconut sugar or maple syrup
- 2 tablespoon water
- 1.5 tablespoon olive oil
Instructions
Blanch the kale
- Start by submerging the washed kale in boiling water for a minute and drain the hot water. Then add cold water, drain that as well and keep the kale aside.
Roast the pecans
- Preheat the oven at 200 C and line a baking tray with parchment paper. Roast the pecans for 5 minutes and let them cool completely.
Julienne the red bell pepper
- Wash the red bell pepper, remove the core and cut into thin julienne slices, roughly 1 inch long.
Prepare the dressing
- Add tahini, minced garlic, soy sauce, apple cider vinegar, coconut sugar, to a small bowl and mix well to form a thick paste. Add water and mix well to make it thin. Lastly, add the olive oil and stir well.
Assemble the salad
- In a large bowl, combine the blanched kale and sliced bell pepper. Drizzle the dressing and add the roasted pecans. Mix well and enjoy!
Notes
Nutrition values are a rough estimate for guidance.
Nutrition
Serving: 6gCalories: 151kcalCarbohydrates: 8gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 353mgPotassium: 284mgFiber: 1gSugar: 2gVitamin A: 3960IUVitamin C: 66mgCalcium: 69mgIron: 1mg
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