This salad is amazing! I usually use fresh lemons but had to use not-from-concentrate bottled lemon juice and it was just as good. One time I was in a hurry and didn't cook quinoa so I tossed in pine nuts, amazing! If you haven't liked kale in the past try Lacinato, it's different and worth a try -my non kale liking husband really enjoyed it.
Tahini-Lemon Kale Salad
More From Cooking Light
- Calories: 147
- Fat: 6.8g
- Saturated fat: 0.8g
- Sodium: 136mg
- 1 tablespoon water
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon tahini
- 2 teaspoons lower-sodium soy sauce
- 1/4 teaspoon pepper
- 6 cups thinly sliced stemmed Lacinato kale
- 3/4 cup cooked quinoa
- Combine water, lemon juice, olive oil, tahini, soy sauce, and pepper in a large bowl, stirring with a whisk. Add kale and cooked quinoa; toss.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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