Kale Beet Salad with Apple & Toasted Walnuts
Crispy kale and beet salad, with apple, toasted walnuts and a lovely tahini lemon dressing. This healthy salad is packed with so many vitamins and nutrients, and the flavours are absolutely amazing. Once you try it you will keep making it!
Prep Time 10 minutes
Total Time 10 minutes
- 200 grams kale
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water or more
- 1 clove garlic crushed
- pinch of salt
- 2 beets cooked
- 1 apple
- 30 grams walnuts chopped
Wash the kale leaves, and place in a large bowl. Season with a pinch of sea salt, and by all means start massaging your kale leaves! Keep massaging until the leaves start to wilt, and become quite soft. When the kale leaves are massaged, they will turn into a darker tone of green and decrease in size.
Make the lemon tahini dressing:
Add the tahini paste to a bowl with some lemon juice and with a spoon start stirring. Keep stirring until the texture changes, and the sauce thickens and brightens in colour.
When the paste becomes thick, add ice cold water and keep stirring with the back of your teaspoon. Keep doing that until the dressing becomes creamy. The amount of water added depends on how thick you want your dressing to be. Stir in the crushed garlic and your lemon tahini dressing is now ready to be served.
Slice your cooked beets, the beetroot could be either roasted or boiled or steamed.
Add a crushed garlic.
Add the tahini dressing and give the salad a good mix.
Slice a green apple, and toss in some lemon juice so they don't turn brown. Throw them into your salad along with some toasted chopped walnuts.
To toast the walnuts, just head a pan and throw your walnuts in there. Toast on high heat for a couple of minutes, once they start browning, remove from heat immediately.
Calories: 322kcal | Carbohydrates: 35g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Sodium: 109mg | Potassium: 989mg | Fiber: 6g | Sugar: 15g | Vitamin A: 10065IU | Vitamin C: 132.2mg | Calcium: 204mg | Iron: 3.3mg