Lemon Tahini Kale Salad


This is one of the 40+ easy-to-make recipes in our online Prepare for Pregnancy Program (PPP). We are giving you a sneak peak because the PPP launches on Sunday, May 13th!

This program will give you all the information you need to prime your body for pregnancy including:

>>2 weeks of recipes & meal plans designed to optimize fertility

>>Guide to choosing a prenatal + critical nutrients for pregnancy

>>Best foods for fertility + how to choose the best quality  

>>Eliminating endocrine disruptors from your diet

>>Free Month of Movement & Meditation with Kait Hurley!


Pre-order before Sunday, May 13th to get yours for just $12!

Lemon Tahini Kale Salad by Alavita Prenatal Nutrition

Lemon tahini kale salad


  • 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


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


  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.