Fully Loaded Kale Salad
  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, 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.
  3. Toss your kale salad in your dressing with salad 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 220 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 0mg 0%
Sodium 71mg 3%
Potassium 215mg 6%
Total Carbohydrates 21g 7%
Dietary Fiber 8g 32%
Sugars 10g
Protein 9g 18%
Vitamin A 169%
Vitamin C 109%
Calcium 18%
Iron 13%
* 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.