Tahini-Lemon Kale Salad

Photo: Randy Mayor; Styling: Lindsey Lower  

Highlighting tahini, quinoa, kale, and lemon, ultra-nutritious Tahini-Lemon Kale Salad is a tasty and satisfying dish to rack up your essential vitamins.

Yield: Serves 4 (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 6.8g
  • Saturated fat: 0.8g
  • Sodium: 136mg

Ingredients

  • 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

Preparation

  1. 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.
Note:

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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