Print Recipe

Low Carb Kale Tahini Salad

This Kale Tahini salad is a delicious summer kale recipe.
Prep Time30 mins
Total Time30 mins
Course: Keto, Side Dish
Cuisine: Keto
Servings: 10 People
Calories: 131kcal

Ingredients

  • 2 large Kale (stems removed)
  • 1 cup Cucumber (in small chunks)
  • 1/4 cup slivered almond (or chopped pecans/toasted pine nuts/other nuts)
  • 1 orange (chopped into small pieces)
  • 1/2 cup Feta (or gorgonzola cheese)
  • 1/2 cup Lemon Juice
  • 1/3 cup olive oil
  • 2 tbsp Tahini
  • 2 tbsp Coconut Aminos (or Bragg Liquid Aminos) (optional)
  • 2 cloves Garlic (peeled)
  • 1/2 tsp Lakanto Sugar Free Maple Syrup (or 10 drops liquid stevia)

Instructions

  • Remove the stems of the Kale by pulling the leaves off in a downward motion. Discard Kale stems.
  • Wash & dry the Kale leaves. I prefer using a salad spinner to get all of the moisture out. The dressing does not cling well to wet greens.
  • Tear the kale into small pieces and place in large salad bowl
  • In a small blender prepare the dressing by blending the lemon juice, oil, tahini, soy sauce, garlic and sweetener until smooth.
  • Toss Kale with approximately 1/2 cup of dressing (to taste). Reserve the remaining dressing to use on salads or as a marinade for chicken.
  • Add cucumbers, orange, nuts and cheese on top of salad. (For a lower carb option, omit the orange and use blueberries instead!
  • Place in refrigerator for 30 minutes to one hour for flavors to set.
  • Serve in small bowls and enjoy.