Nut-Free Creamy Kale Salad
Elevate your salad game with this Nut-Free Creamy Kale Salad, a wholesome, vibrant dish packed with flavor and texture. Perfect for those with nut allergies, this recipe swaps traditional nut-based dressings for a velvety sunflower seed blend mixed with tahini, lemon juice, and a hint of honey or maple syrup. The hearty kale leaves are tenderized with a hands-on massage, absorbing the creamy dressing for a rich and satisfying bite. Juicy cherry tomatoes, crisp cucumber slices, and a sprinkle of Parmesan cheese add bursts of color and freshness to every forkful. Ready in just 20 minutes, this nutrient-packed salad is an ideal choice for a quick lunch or a refreshing dinner side. Nut-free, gluten-free, and downright delicious, it's a crowd-pleaser that caters to diverse dietary needs.
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Recipe Information
Ingredients
- 200 grams Kale leaves
- 50 grams Sunflower seeds
- 2 tablespoons Tahini
- 3 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 large Garlic clove
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Honey or maple syrup
- 30 grams Parmesan cheese, grated
- 150 grams Cherry tomatoes
- 100 grams Cucumber
Instructions
Begin by preparing the sunflower seed dressing. In a blender, combine sunflower seeds, tahini, lemon juice, olive oil, one large garlic clove (minced), salt, black pepper, and honey or maple syrup. Blend until smooth and creamy. If the dressing is too thick, add a tablespoon of water at a time until reaching your desired consistency.
Rinse the kale leaves thoroughly under cold water and pat dry with a clean towel. Remove the tough stems and roughly chop the leaves into bite-sized pieces. Place the kale in a large mixing bowl.
Drizzle the creamy sunflower seed dressing over the chopped kale. Use your hands to massage the dressing into the leaves for about 1-2 minutes until the leaves are tender and vividly green.
Cut the cherry tomatoes in halves and slice the cucumber into thin rounds or half-moons, then add them to the bowl with the kale.
Sprinkle the grated Parmesan cheese over the salad. Toss everything together until well combined.
Taste the salad and adjust the seasoning if necessary, adding more salt or pepper according to your preference.
Serve immediately, or refrigerate for up to an hour to allow the flavors to meld together.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 15.3 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3029 mg | 233% | |
| Iron | 10722.0 mg | 59567% | |
| Potassium | 2106 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
