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Laney Schwartz
Course Salad
Servings 6 -8 servings


  • 1 bunch finely chopped Lacinato kale stems removed (about 5-6 cups)
  • 8 ounces broccolini finely chopped
  • 1/2 cup sliced toasted almonds
  • 1 small apple diced
  • Shaved parmesan for garnish

Lemon Tahini Dressing

  • 5-6 tablespoons fresh lemon juice
  • 1/4 cup tahini
  • 1/4 teaspoon salt
  • 3-5 tablespoons water


  • ) 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 of water at a time until the dressing reaches your desired consistency.
  • ) Toss salad with dressing until well coated and sprinkle salad with shaved parmesan.