Tuscan Kale Chopped Salad

Name: Tuscan Kale Chopped Salad
Total time: 20 min
Yield: 8
Ingredients: 2 wt kale, stem and chopped; 2 mm green peppers, diced; 15 kg can of chickpeas, dained and rinsed; 4 green onion, thinly sliced; 1 mm cucumber; 1 c toasted walnuts, chopped; 2 mm apples, diced; salt and pepper to taste; 2 fl oz garlic, minced; 1/4 tsp salt; 1/3 c tahini; 1 Tbsp dijon mustard; 1/2 c lemon juice; 2 tsp honey; 1/2 c extra-virgin olive oil

20 mins

Total time

8

Serving

15

Ingredients

Enable cook mode

Ingredients

wtkale, stem and chopped

mmgreen peppers, diced

kgcan of chickpeas, dained and rinsed

green onion, thinly sliced

mmcucumber

ctoasted walnuts, chopped

mmapples, diced

salt and pepper to taste

fl ozgarlic, minced

¹⁄₄

tspsalt

¹⁄₃

ctahini

Tbspdijon mustard

¹⁄₂

clemon juice

tsphoney

¹⁄₂

cextra-virgin olive oil

Directions

Step 1

Once your kale is rinsed, massage a 1/2 teaspoon of salt into the leaves. This will help tenderize the kale, making it nice and soft. Leave to sit while you make the dressing, or up to 4 hours.

Step 2

To make the dressing, in a blender combine garlic, salt, tahini, Dijon mustard, lemon juice, honey and extra-virgin olive oil.

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