Great for meal prep, as this salad keeps well in the fridge for 2-3 days.
Recipe makes 4 servings.
Macros Per Serving: Protein: 15g | Fat: 20g | Carbs: 35g | Fiber: 10g | Calories: 350
** For an extra 16g protein, add 2 cups cooked quinoa to this salad.
INGREDIENTS:
- 3 bunches curly kale, stems removed & torn into bite sized pieces
- 3 large carrots, peeled and ribboned with a veggie peeler
- ⅓ head purple cabbage or more, shredded
- Handful fresh chives, diced
- Juice of 2 lemons
- 4 TB tahini
- ½ cup nutritional yeast
- 3 TB EVOO
- 2 TB honey
- 1 tsp garlic powder
- 1 tsp onion powder
- Himalayan pink salt, generous
DIRECTIONS:
- Combine all ingredients in a very large mixing bowl.
- The key to getting a great kale salad is massaging the kale. Massage with your hands (covered with gloves if you have them) for a few minutes until the kale starts to soften.