Tuscan Kale Chopped Salad | Kat Can Cook

Kat Can Cook

Name: Tuscan Kale Chopped Salad
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: Lacinato (Dinosaur) Kale; Fennel; Organic Red Pepper; La Fe Garbanzos, Chickpeas (Dry); Boskovich Green Onions; English Cucumber; Diamond Walnuts, Chopped; David's Kosher Salt; Napoleon Co. Grille Garlic Cloves; Mighty Sesame Co. Organic Squeezable Tahini Paste; French's® Stone Ground Dijon Mustard; Signature Farms Lemon Juice; SIGNATURE SELECTS Honey, Raw, Wildflower; Asturi Bruschettini, Classico Virgin Olive Oil

Print recipe

Tuscan Kale Chopped Salad

Serves 820 mins prep0 mins cook

If you're looking to eat more plant based meals, this delicious, filling kale salad is a great place to start.

0 servings

What you need

cup black walnuts

tsp kosher salt

garlic clove

Mighty Sesame Co. Organic Squeezable Tahini Paste

cup tahini

tbsp dijon mustard

cup lemon juice

SIGNATURE SELECTS Honey, Raw, Wildflower

tsp honey

Asturi Bruschettini, Classico Virgin Olive Oil

cup extra-virgin olive oil

Shop Recipe

Instructions


0 Once your kale is rinsed, massage the 1/2 teaspoon of salt into the leaves.  This will help tenderize the kale, making it nice and soft.  Leave to sit while you make the dressing, or up to 4 hours.
5 Make the dressing:
1 If your tahini is very smooth and &quot;drippy&quot; this will come together easily in a mixing bowl.  If it&#39;s thicker, a high speed blender makes quick work of it.
2 Combine the dressing ingredients and whisk or blend until very smooth.  
3 In a large serving bowl, combine all of the salad ingredients.
4 Pour dressing over the salad and mix well.  
6 Serve.

View original recipe