Fully Loaded Kale Salad

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Fully Loaded Kale Salad
Fully Loaded Kale Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Salads, Veggies
Cuisine Vegan
Servings
Ingredients
Course Salads, Veggies
Cuisine Vegan
Servings
Ingredients
Fully Loaded Kale Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash your kale, dry well. Pull tender leaves from thick lower stems. Shred leaves by hand. Add to large mixing bowl. Discard thick stems.
  2. Briskly mix together the dressing ingredients (tahini, rice vinegar, apple cider vinegar, healthy oil, maple syrup). 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. I also like to add in an extra splash of apple cider vinegar when I'm craving a very zesty salad.
  3. Toss your kale salad in your dressing. I use salad tongs instead of my hands (some will massage the kale) I actually like my kale a tad al dente (not overly marinated with dressing) so I simply toss with tongs until the dressing is evenly distributed.
  4. Fold in the hemp seeds and sunflower seeds.
  5. Add the remaining toppings in a lovely pattern on top (apple, avocado, cherry tomatoes, mandarin oranges, sweet onion, black pepper).
  6. Serve!
Recipe Notes

Nutrition Facts
Fully Loaded Kale Salad
Amount Per Serving
Calories 246 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Sodium 77mg 3%
Potassium 230mg 7%
Total Carbohydrates 24g 8%
Dietary Fiber 9g 36%
Sugars 11g
Protein 10g 20%
Vitamin A 214%
Vitamin C 134%
Calcium 22%
Iron 15%
* 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.

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