Kale Salad with Lemon Tahini Dressing
Happy January, friends! ‘Tis the season for salads, smoothies, and detox soups...right? This kale salad is the perfect vegetable dish to pull you out of the post-holiday slump. It’s inspired by a salad I had when I was visiting Chicago last month. It’s so simple - just chopped boiled eggs, parmesan, roasted pumpkin seeds, and kale, all dressed in a super easy, oil-free lemon tahini dressing. It keeps so well in the fridge in a stasher bag (kale is so sturdy and resilient!) and is a great recipe to make at the beginning of the week to have available for lunches or a side to dinner.
Kale Salad with Lemon Tahini Dressing
Serves 2-4
RECIPE:
- 6 oz washed & chopped fresh kale
- 2 hard-boiled eggs, diced
- ¼ c roasted, salted pepitas
- ¼ c freshly grated parmesan cheese
- For the dressing:
- ¼ c tahini
- 2 T warm water
- 3 T freshly squeezed lemon juice
- Maple syrup or honey, to sweeten (optional)
- Salt & pepper, to taste
INSTRUCTIONS:
- In a small bowl, whisk together dressing ingredients, seasoning to taste.
- Combine kale, eggs, pepitas, and parmesan cheese in a half-gallon stasher bag. Dress with desired amount of dressing and shake to combine. Keep it fresh in stasher in the refrigerator for up to 3 days.
This recipe was developed by the lovely Lucia Wright. She shares her recipes and life tidbits on The Foodwright blog. Connect with her on Instagram @thefoodwright.
