Kale salad
Massaged kale with a tahini lemon dressing and balsamic vinegar.
- Number of servings
- 1
Nutrients
For entire dish
Some ingredients do not have a confirmed nutrition measurement basis.
- Calories
- 244 kcal
- Protein
- 7.2 g
- Carbohydrates
- 14.7 g
- Fat
- 19.5 g
- Fiber
- 5.1 g
Per serving
- Calories
- 244 kcal
- Protein
- 7.2 g
- Carbohydrates
- 14.7 g
- Fat
- 19.5 g
- Fiber
- 5.1 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 192.8 mcg
- C
- 82 mg
- E
- 1.2 mg
- K
- 568.8 mcg
- B9
- 1.3 mcg
- Fe
- 1.8 mg
- Ca
- 87.4 mg
- Mg
- 19 mg
Ingredients
- Kale — 80 g
- Tahini — 20 g
- Lemon — 12 g
- Olive oil — 8 g
- Garlic — 3 g
- Balsamic vinegar — 8 g
- Table salt — 1 g
Cooking instructions
- Strip the kale leaves from the stems and tear them into pieces.
- Mince the garlic and squeeze the lemon.
- Whisk the tahini with lemon juice, olive oil, balsamic vinegar, garlic and salt.
- Massage the dressing into the kale for 2 minutes until the leaves soften.
- Serve at once.