With the holidays in full effect, we could use a break from the rich foods. Try this flavorful and hearty salad without having to readjust your belt.
Hooooolyyyyyy cowwww. I cannot believe how much food I’ve consumed over the past days. Why do I do this to myself? Why do we all do this? I’m not alone, right? I always have such high hopes going into Thanksgiving weekend. Hopes of having even the smallest bit of will power when it comes to mashed potatoes, stuffing, and sweet potato casserole. Or worse, those dark chocolate chunk oatmeal peanut butter cookies that I just HAD to have. Those are what really put me over the edge this time.
It has to stop. The madness must stop! At least for a little while, until the rest of the holiday madness starts up again. Shall we talk about resetting for a moment? After I eat the amount of indulgent food that I did, my body is craving something healthy. 
But I can’t just do straight leafy greens in a bowl. I need something heartier than that, and this salad is the perfect answer.
You know me and my salads. It’s all about the different textures for me. I’m obsessed with the chopped raw broccolini in this salad, and paired with the sweet apple and salty parmesan, it’s a match made in heaven.
So come on, let’s at least pretend like we’re gonna eat healthy for the rest of the year. At least it’ll taste good.
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Chopped Kale Salad with Lemon-Tahini Dressing
- Total Time: 105 minutes
- Yield: 4 servings 1x
Description
Finely chopped kale and broccolini create a satisfyingly crunchy base for this salad, tossed with crisp apple, toasted almonds, and a creamy lemon-tahini dressing.
Ingredients
- 1 bunch finely chopped Lacinato kale (stems removed (about 5-6 cups / 1.2-1.4L))
- 8 ounces (227g) broccolini (finely chopped)
- 1/2 cup (118ml) sliced toasted almonds
- 1 small apple (diced)
- Shaved parmesan for garnish
- 5-6 tablespoons (74-89ml) fresh lemon juice
- 1/4 cup (59ml) tahini
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.2ml) black pepper
Instructions
- Add the kale, broccolini, almonds, and apples to a large bowl.
- In a separate bowl, whisk the lemon juice, tahini, and salt until well combined. Whisk in 1 tablespoon (15 ml) of water at a time until the dressing reaches your desired consistency.
- Toss the salad with the dressing until well coated.
- Sprinkle the salad with shaved parmesan.
Notes
For a creamier dressing, add more tahini. Store leftovers in an airtight container in the refrigerator for up to 2 days. Feel free to substitute the apple with pear for a different flavor profile. Toasting the almonds enhances their flavor and adds a nice crunch.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3 grams
- Sodium: 150 mg
- Fat: 10 grams
- Carbohydrates: 12 grams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 5 mg
Frequently Asked Questions
Can I substitute another dressing for the tahini dressing in this salad?
Yes, you can use a simple vinaigrette or a yogurt-based dressing if you prefer, but keep in mind that it will change the flavor profile.
How do I prepare the broccolini for the salad?
Chop the raw broccolini into small pieces to maintain its crunch and ensure even distribution throughout the salad.
What type of apple works best in this salad?
A sweet and crisp apple, like a Fuji or Honeycrisp, complements the salty parmesan and adds a nice contrast to the kale.
Thank you for sharing the recipe, it sounds delicious. I will make it today.
oh yummy! This sounds delicious, I love apple in a salad :)
Rachael xx.
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