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Viral Tuscan Kale Chopped Salad with Lemon

Viral Tuscan Kale Chopped Salad with Lemon and Tahini Dressing

This Viral Tuscan Kale Chopped Salad with Lemon is a vibrant dish full of flavors and textures, topped with a creamy tahini dressing.
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Prep Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizers & Snacks
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad Base
  • 1 large bunch Lacinato kale or two small bunches, ribs removed and finely sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 pound Brussels sprouts
  • 1/4 pound red cabbage
  • 2 medium red peppers diced
  • 1 medium red onion finely diced
  • 1 English cucumber scooped out and diced
  • 1 15 oz. can chickpeas drained and rinsed
  • 1/2 cup toasted pepitas or walnuts, almonds, or sunflower seeds
Dressing
  • 1/4 cup tahini
  • 1/4 cup plain full-fat yogurt or mayo
  • 1/4 cup warm water
  • 1 lemon zested and juiced
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic grated or 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

Equipment

  • Large Bowl
  • Medium bowl or measuring cup
  • Knife
  • Cutting Board
  • Whisk

Method
 

Preparation
  1. Place the kale in a very large bowl and add 1 tablespoon olive oil and 1/2 teaspoon salt. Massage the kale until it starts to feel softer and turn darker in color.
  2. Shred the Brussels sprouts and cabbage. Cut the bottom end off of the Brussels sprouts and remove any wilted outer leaves. Thinly slice the Brussels sprouts and the cabbage or use a food processor to shred them.
  3. Add the shredded Brussels sprouts and cabbage to the kale bowl along with the chopped pepper, cucumber, red onion, and chickpeas.
Dressing and Tossing
  1. In a medium bowl or measuring cup, whisk together all the dressing ingredients until smooth and well combined. Alternatively, blend all ingredients until smooth.
  2. Pour half of the dressing over the salad and toss everything well. Sprinkle in the toasted pepitas, if using, and pour in more dressing. Lightly toss again.
  3. Taste and drizzle with remaining dressing and a little more salt if needed. Allow it to rest for 10 minutes if possible, toss once more, and serve.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 24gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 300mgPotassium: 500mgFiber: 7gSugar: 6gVitamin A: 2000IUVitamin C: 90mgCalcium: 80mgIron: 2mg

Notes

Feel free to customize with seasonal vegetables or add proteins if desired.

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