Spring Kale Salad with Honey-Tahini Dressing
A light and tasty spring rendition of everyone's favorite kale salad, finished with a creamy honey-tahini dressing.
Servings: 4 people
Calories: 476kcal
Ingredients
For the salad:
- 2 cups asparagus cut into 2-inch pieces
- 1 bunch Tuscan kale ribbed and chopped into bite-size pieces
- 10 radishes thinly sliced
- 1 ½ cups sugar snap peas sliced diagonally
- 2 cups sliced fresh fennel approximately 1 large or 2-3 small bulbs
- 2 tablespoons fresh chives chopped
- 1 cup dates pitted and chopped (about 10 dates)
- 1 cup toasted hazelnuts chopped
- Salt & pepper to taste
For the dressing:
- 1 cup olive oil
- 2 tablespoons tahini
- 2 tablespoons honey
- 2 cloves garlic minced
- Juice of 1 large lemon
- 1 teaspoon salt
Instructions
- First, blanch the asparagus. Bring a medium saucepan full of water to a boil. While water is coming to a boil, prepare your ice bath. Take a medium mixing bowl and fill it about halfway (maybe a little more) with ice water. Once water on stove is boiling, add asparagus pieces for about 2 ½ minutes. Immediately remove from heat, strain, and add asparagus to ice bath. Let sit for another 2-3 minutes and then drain again. Set aside.
- Next, make the salad. Combine all remaining ingredients (including asparagus) in a large bowl. Set aside.
- Finally, make the dressing. In a small mixing bowl, combine all dressing ingredients using a whisk. Pour over salad; toss to combine.
- For best results, let salad sit and marinate for an hour or two before serving.
Notes
Wine Pairing Notes: As most green dishes do, this salad would pair wonderfully with an herbal, refreshing Sauvignon Blanc.
Nutrition
Calories: 476kcal | Carbohydrates: 55g | Protein: 11g | Fat: 28g | Saturated Fat: 3g | Sodium: 623mg | Potassium: 1010mg | Fiber: 10g | Sugar: 37g | Vitamin A: 3127IU | Vitamin C: 67mg | Calcium: 147mg | Iron: 5mg