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Tuscan Kale Salad with Lemon Tahini Dressing in beige bowl with serving spoon.
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5 from 2 votes

Tuscan Kale Salad with Lemon Tahini Dressing

Tuscan Kale Salad with Lemon Tahini Dressing combines a variety of tastes and textures for a salad that’s got it all! Tender Tuscan kale and tahini bring an earthy element perfectly complimented by tangy goat cheese and salty pistachios for a standout side dish or light lunch!
Prep Time20 minutes
Total Time20 minutes
Course: Side Dishes - Salads
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Lemon Tahini Dressing

  • 1/3 cup water
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1-2 tablespoons honey to taste
  • 2 cloves garlic minced
  • Pinch cayenne pepper
  • Salt and freshly ground black pepper to taste

Kale Salad

  • 1 large bunch Tuscan kale also called lacinato or dino kale
  • 1 tablespoon extra virgin olive oil
  • Pinch salt
  • 1 large avocado pitted and cubed
  • 1/3 cup roasted and salted pistachios
  • 1/2 cup crumbled goat cheese

Instructions

Lemon Tahini Dressing

  • Whisk together water, tahini, lemon juice, olive oil, honey and garlic until smooth. Add a pinch of cayenne and salt and black pepper to taste.

Kale Salad

  • Remove the stems from the kale, then slice into 1-inch strips. Transfer to a mixing bowl.
  • Drizzle the olive oil over the kale and add a pinch or two of salt. With your hands, "massage" the kale for 3-4 minutes or until it softens and wilts by approximately 1/4th.
  • Transfer to serving plates and top with avocado, pistachios and goat cheese. Drizzle with dressing.

Notes

TIP:
  • “Massaging” kale or working it with your hands for a few minutes is the key to making the kale tender. A pinch of salt brings out more flavor and helps further break down the tough fibers. The Tuscan kale should become glossy and slightly reduced in volume after it has been massaged.
MAKE AHEAD:
  • Can be made up to 4 hours ahead.  Make the dressing and add all the components together except for the avocado.
  • If you prepare this salad any further in advance than a few hours, wait to add the dressing.

Nutrition

Serving: 1 | Calories: 438kcal | Carbohydrates: 19g | Protein: 13g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Cholesterol: 13mg | Sodium: 151mg | Potassium: 676mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7163IU | Vitamin C: 73mg | Calcium: 253mg | Iron: 3mg