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
Units
Scale
- 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