Kale Lemon Salad

Sep 29

Written By Judy Doherty, MPS, PCII

Tahini Lemon Kale Salad

Yield 4

Author Judy Doherty

Prep time

15 Min

Total time

15 Min

Crispy, colorful kale, crunchy veggies, and super-rich lemony tahini dressing, what's not to love?

Ingredients

Salad

3 cups chopped purple kale
3 cups curly green kale
1 lemon
1 cup shredded or sliced carrots
1/4 cup sliced green onion
1 avocado, peeled and cubed
1 tablespoon sesame seeds
1 sprig mint

Dressing

3 tablespoons tahini paste
1/4 cup lemon juice
1 tablespoon honey
1 tablespoon rice vinegar

Instructions

Place the kale in a bowl. Add the lemon juice and massage the leaves together with the lemon juice.
Mix the dressing and pour over the kale. Add the mint leaves. Toss the greens together with the dressing. Add the rest of the ingredients and toss. Place on plates.
Optional garnish; edible flowers or colorful sprouts.

Nutrition Facts

Calories

236.81

Fat

16.05 g

Sat. Fat

2.25 g

Carbs

23.09 g

Fiber

10.14 g

Net carbs

12.93 g

Sugar

8.18 g

Protein

7.06 g

Sodium

85.08 mg

Cholesterol

0 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.