Kale Salad with Tahini Lemon Vinaigrette

I am always on the search for a great salad. I obviously love SweetGreen as much as the next girl (or guy), but that can get expensive.

Growing up, I typically only ate Israeli Salads, which of course is delish, but never like a hearty salad with a little bit of everything! Enter this Kale Salad….it’s got grilled chicken, mozzarella balls, apple slices, parmesan, beans, tahini and more! Of course, feel free to omit any of the salad ingredients to work with your diet. The dressing is killer!

I N G R E D I E N T S

Salad Ingredients (as much or as little as you like):

• lacinato kale, de-ribbed & chopped

• apple, julienned & tossed in a little lemon juice

• perfect grilled chicken breast, cubed

• jammy or hard-boiled eggs

• vegan or regular parmesan cheese, grated

• mini mozzarella balls

• canned chickpeas, rinsed & drained

• canned cannellini beans, rinsed & drained

Dressing Ingredients:

• 1 lemon, juiced

• 2 tbsp olive oil

• 1 tbsp tahini

• 1 tbsp honey or agave nectar

• red pepper flakes, optional

• salt and pepper, to taste

I N S T R U C T I O N S

1. Add all dressing ingredients in a large bowl and whisk to combine until smooth.

2. Taste and adjust seasonings and sweetener as necessary.

3. To that bowl add your choice of salad ingredients. Reserve the eggs to place on top.

4. Mix dressing into salad and then top with eggs, if using, and some extra cheese.

All photos by Teresa Earnest Social.

If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!