Lunch/ Salads/ Side Dishes/ Vegetables

Kale Salad with Lemon Tahini Dressing

Kale Salad with Lemon Tahini Vinaigrette

So I have to tell you about this salad.

Over Christmas break in Chicago, Brig and I went on a date to a restaurant (no, this is not the incident where Sophie threw up on the table – maybe a story for another post? hahaha) called Wildfire in Lincolnshire, IL. The food was soooo delicious. I ordered this spinach & kale salad that was loaded with parmesan cheese, chopped hard boiled eggs, salty, roasted pepitas, and massaged with a lemon dressing. It was everything I ever wanted in a kale salad and MORE! And it came with the most perfectly moist salmon (which I can NEVER achieve at home, I am forever overcooking my fish – help!). I was in love.

I desperately wanted to find a way to recreate this salad at home! And though it’s definitely not identical, it’s enough to satisfy my cravings for Wildfire’s spinach and kale salad in Massachusetts ❤️ It’s SO simple but wildly delicious. The flavors and textures combine to make a salad I genuinely find addicting. Vegetables, addicting, what?! I know. Just trust.

The lemon tahini dressing is largely adapted from Minimalist Baker – I love the tanginess of lemon mixed with the nuttiness of tahini. It’s bright and refreshing, and oil-free!

Because kale is so thick and hearty, this salad can last really well in the fridge – up to 3 days! Though I do like it best fresh.

Kale Salad with Lemon Tahini Vinaigrette

Kale Salad with Lemon Tahini Dressing
Author: 
Serves: 2-4
 
Ingredients
  • 6 oz washed & chopped fresh kale
  • 2 hard-boiled eggs, diced
  • ¼ c roasted, salted pepitas
  • ¼ c freshly grated parmesan cheese
  • For the dressing:
  • ¼ c tahini
  • 2 T warm water
  • 3 T freshly squeezed lemon juice
  • Maple syrup or honey, to sweeten (optional) (I like it without any sweetener, but adjust to your preferences!)
  • Salt & pepper, to taste
Instructions
  1. In a small bowl, whisk together dressing ingredients, seasoning to taste.
  2. Combine kale, eggs, pepitas, and parmesan cheese in a large bowl. Dress with desired amount of dressing and toss well. Keeps for up to 3 days in the fridge.

 

 

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2 Comments

  • Reply
    Liz Ingraham
    January 17, 2018 at 8:25 pm

    This is totally my kind of salad! I have such a hard time passing up a good kale salad whenever I see it on a restaurant menu— they’re just so dang delicious! I’m loving how simple and creamy this dressing is— definitely trying soon!

    • Reply
      Lucia
      January 17, 2018 at 9:37 pm

      I can never pass up a kale salad, either! Kale caesars are my weeeaaakness. Thanks girl!

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