Recipe
Salad
Kale and Cucumber Salad with Lemon Tahini Dressing
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. tahini | ||
| 2 tbsp. soybean oil, commonly labeled vegetable oil | ||
| 3 tbsp. lemon juice | ||
| 2 tbsp. water | ||
| 1 tbsp. minced garlic | ||
| 1 tbsp. soy sauce | ||
| 2 tsp. sugar | ||
| 8 c. packed thinly sliced kale | ||
| 1 cucumber, peeled and sliced | ||
| ½ c. chopped smoked almonds | ||
| ½ c. golden raisins |
Directions
- Combine tahini, soybean oil, lemon juice, water, garlic, soy sauce and sugar in small bowl. Stir until smooth.
- Place kale and cucumbers in large bowl. Pour dressing over kale; toss until combined. Marinate for a minimum of 20 minutes, tossing occasionally. Sprinkle with almonds and golden raisins.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 0mg
- Sodium: 170mg
- Total Carbohydrates: 18g
- Protein: 5g
Recipe Source:
United Soybean Board.