Kale Blueberry Salad with Lemon Tahini Dressing
Kale Blueberry Salad with Lemon Tahini Dressing
When it comes to a salad I need one that feeds like a meal. I recently heard Jennifer Garner talk about her lunchtime salad and how she adds tons of veggies of all kinds to make it satisfying. This is the exact kind of salad I need.
If you’re not careful, having something like a salad for lunch could leave you hungry and experiencing energy dips. If you don’t get enough protein and fibre into a meal then your blood sugar could feel low and you might even end up feeling irritable and unable to manage the stressors of the day.
Creating stable blood sugar levels by nourishing yourself with REAL + WHOLE FOODS meals that contain a balance of protein, fat and fibre on the daily, means you’re more likely to handle stress and less likely to experience anxiety.
This Kale Blueberry Salad hits the spot for lunch or dinner. It’s chock full of plant-based proteins like lentils, resistant starches found in peas and a whopping 19 grams of fibre. The blueberries add a refreshing kick. It lasts a couple of days in the fridge too. Enjoy!
Makes 4 servings
15 Minutes
Ingredients
8 cups Kale Leaves (chopped)
2 tbsps Extra Virgin Olive Oil (divided)
1 1/2 tsps Red Wine Vinegar
Sea Salt & Black Pepper (to taste)
1/4 cup Tahini
1 Lemon (juiced)
1 tbsp Maple Syrup
1/4 cup Water
2 cups Lentils (cooked, drained and rinsed)
2 cups Frozen Peas (thawed)
2 cups Radishes (finely sliced)
1 cup Blueberries
Directions
1. Place kale leaves in a large bowl. Add half of your olive oil, red wine vinegar and season with sea salt and black pepper to taste. Massage very well until kale is coated. Set aside.
2. In a blender or food processor, combine your remaining olive oil and lemon juice with tahini, maple syrup and water. Add a pinch of sea salt and blend very well until smooth. (Tip: Add extra water 1 tbsp at a time if the dressing is too thick.)
3. Divide your kale in between bowls and top with lentils, green peas, radishes and blueberries. Drizzle with desired amount of lemon-tahini dressing and enjoy!
For 16 years, I’ve been helping people develop self-compassion, reduce critical thinking patterns, and find peace with food to carve out a wellness life that fosters joy. Tapping and mindfulness practices like breathwork changed my life, and they are tools I use in my practice and in my cognitive restructuring program Loving Kindness Method. This program uses tools backed by science to restructure the brain and develop new thinking patterns that lead to positive behaviour changes. Book today!
Be well,
Lisa