Lemon Tahini Kale Salad

 

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Lemon Tahini Kale Salad by Alavita Prenatal Nutrition

Lemon tahini kale salad

Ingredients

  • 6 cups shredded kale
  • 12 oz organic chicken (buy pre-cooked or rotisserie, or grill ahead of time)
  • 3/4 cup canned white beans, drained and rinsed
  • 3 tangerines, split into wedges
  • 1 large red bell pepper, chopped

Dressing

  • 1 Tbsp tamari
  • 1/4 cup honey
  • 4 cloves garlic
  • 1/3 cup lemon juice
  • 1/2 cup tahini

Preparation

  1. Make dressing: Mix all dressing ingredients together in a blender or food processor. If dressing is too thick, add a splash of water.
  2. Assemble salad: For each serving, toss 2 cups kale with 1/4 cup white beans, wedges of 1 tangerine, 1/3 chopped red bell pepper and 4-oz chicken. Toss well with dressing right before eating.

Note: You will likely have extra dressing. Store in a mason jar or air-tight container in the fridge for up to 10 days.