Hearty Kale Salad

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  • 1 large bunch kale, de-ribbed
  • 1 cup (8oz) feta cheese crumbles
  • 3/4 cup edamame beans, fresh or thawed frozen
  • 1/2 cup sliced almonds
  • 3/4 cup craisins


  • 1/2 cup extra virgin olive oil
  • juice of 5 lemons
  • 4 tablespoons dijon mustard
  • 4 tablespoons tahini
  • 35 small cloves garlic, diced
  • salt, to taste
  • fresh ground black pepper, to taste


  1. For the dressing: In a blender combine the fresh lemon juice, olive oil, tahini, dijon mustard, cloves of garlic, salt, and pepper.
  2. Blend on medium speed for 5-10 seconds or until smooth. Set dressing aside.
  3. For the salad: Remove the center vein or “rib” of the kale leaves and discard. In a large serving bowl add the prepared kale leaves.
  4. Top the kale with the feta crumbles, sliced almonds, craisins, and edamame.
  5. Add desired amount of dressing and toss to combine, then enjoy! The salad keeps well in the fridge for 2-3 days. Add the toppings once ready to serve.
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