Wash your kale, dry well. Pull tender leaves from thick lower stems. Shred leaves by hand. Add to large mixing bowl. Discard thick stems.
Briskly mix together the dressing ingredients (tahini, rice vinegar, apple cider vinegar, olive oil, maple syrup if using). Do a taste test and adjust as desired for your tastes. You can always add in more maple syrup if your tahini is too bitter. An extra splash of apple cider vinegar works if you're craving a very zesty salad.
Toss your kale salad in your dressing with salad tongs until the dressing is evenly distributed.
Fold in the hemp seeds and sunflower seeds.
Add the remaining toppings in a lovely pattern on top (apple, avocado, cherry tomatoes, mandarin oranges, sweet onion, black pepper).
Fully Loaded Kale Salad
Amount Per Serving
Calories 220Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 2g10%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Total Carbohydrates 21g7%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.
This salad will also do well in the fridge for a few hours - or even set out at a party or potluck. If not eating right away I'd use a tad less dressing - or add another 1/2 bunch of kale.
This version is simple and lower fat than store-bought brands, just 70 calories and 2 grams of fat per 1/4-cup serving (and 4 grams of protein!). Use this recipe as a base and add dill, roasted red peppers, black olives, or chili powder for an extra zing.