Chopped Kale Salad

Simple, healthy, quick meal – Serves 4

Get the right carbs from whole fruit and vegetables. Here are some great options for getting good sugars and carbohydrates in this week’s recipe for a simple, tasty and healthy kale salad.

Ingredients

¼ cup tahini
¼ cup red wine vinegar
2 tbsp. olive oil
2 tbsp tamari
1 small shallot, minced
1 medium fennel bulb
Juice of ½ lemon
1 large bunch curly kale, stemmed and coarsely chopped
1 medium carrot, shredded
1 medium sweet crisp apple cored and cut into ¼-inch dice
Sea salt and ground pepper

Instructions

In a bowl, whisk together tahini, vinegar, olive oil, and tamari. Once smooth, stir in shallot, Let sit at room temperature for at least 10 minutes allowing flavors to meld.
Meanwhile, trim fennel. Cut the bulb in half and use a mandolin to make very thin shavings. Place shavings in a sieve, dunk them into a bowl of ice water, and add lemon juice. Let fennel chill for several minutes until it becomes very crisp, then drain it.
Place kale, carrot, apple, and fennel into a bowl. Add as much dressing as desired. Toss salad by hand, gently massaging kale to tenderize. Add more dressing if needed. Season with salt and pepper to taste.

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