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Viral Tuscan Kale Chopped Salad with Lemon and Tahini Dressing

Viral Tuscan Kale Chopped Salad with Lemon and Tahini Dressing

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Viral Tuscan Kale Chopped Salad with Lemon and Tahini Dressing is a vibrant, nutritious dish that effortlessly combines fresh vegetables and a creamy tahini dressing. This salad is perfect for any occasion, whether you’re looking for a quick weeknight meal or a centerpiece for your next gathering. The hearty kale stands strong against the crunch of Brussels sprouts and the sweetness of red peppers, all harmonized by a rich, nutty dressing. Not only is it easy to prepare in just 20 minutes, but it also makes for excellent meal prep as it stays fresh in the refrigerator. Packed with vitamins and minerals, this colorful salad will have everyone coming back for more!

Ingredients

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  • 1 bunch Lacinato kale (or curly kale)
  • 1 tablespoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 pound Brussels sprouts
  • 1/4 pound red cabbage
  • 2 medium red peppers
  • 1 medium red onion
  • 1 15 oz. can chickpeas
  • 1/2 cup toasted pepitas (or walnuts, almonds, or sunflower seeds)
  • 1/4 cup tahini
  • 1/4 cup plain, full-fat yogurt (or mayo)
  • 1/4 cup warm water
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic (minced)
  • 2 teaspoons maple syrup (or honey)
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup extra virgin olive oil

Instructions

  1. Wash and tear the kale into bite-sized pieces. Massage with olive oil and salt until tender.
  2. Finely chop Brussels sprouts, red cabbage, red peppers, and red onion; add them to the bowl with kale.
  3. Rinse and drain chickpeas; pat dry before adding to the salad.
  4. Toast pepitas in a dry skillet over medium heat until golden brown.
  5. In a bowl, whisk together tahini, yogurt (or mayo), warm water, apple cider vinegar, minced garlic, maple syrup, salt, pepper, and olive oil until smooth.
  6. Pour dressing over the salad mix; toss well to combine. Top with toasted pepitas before serving.

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