Kale & Carrot Salad
Looking for a great salad recipe? Kale yeah? This colorful Kale and Carrot salad is full of fresh flavors and topped off with a creamy tahini dressing. A great way to get some fresh veggies in this winter!
Servings: 6 people
Calories: 239kcal
Ingredients
- 6 cups kale finely chopped
- 2 cups Raw carrot grated
- ½ cup Dried currants
- ½ cup Toasted pine nuts
- Salt & pepper to taste
- 1 recipe Tahini Sauce
Instructions
- Add all the ingredients (except the carrots and a 1/4 of the tahini dressing) to a large mixing bowl. With your hands mix the salad together until well combined.
- Plate the kale. Place the grated carrots and the reserved tahini dressing into the mixing bowl and mix well. Top the kale salad with the dressed carrots and serve immediately.
Notes
My favorite way to chop the kale (chiffonade): Strip the kale from the stems and discard the stems. Roll a few leaves together like a cigar and slice across thin. Repeat until all the kale is chopped.
Nutrition
Calories: 239kcal | Carbohydrates: 23g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Sodium: 61mg | Potassium: 701mg | Fiber: 3g | Sugar: 10g | Vitamin A: 13839IU | Vitamin C: 84mg | Calcium: 145mg | Iron: 3mg