Massaged Kale and Brussels Sprouts Salad with Tahini-Maple Dressing
Prep time: 
Total time: 
Serves: 6 servings
  • 1 bunch Lacinato ("dinosaur") kale, washed and finely chopped
  • 12 oz Brussels sprouts, washed and finely sliced
  • ⅓ cup slivered almonds
  • ⅓ cup shaved Parmesan
  • ¼ cup tahini
  • 2 Tbsp white wine vinegar
  • ¼ tsp salt
  • 2 tsp pure maple syrup
  • pinch of red pepper flakes
  • ¼ cup water
  1. In a large bowl, combine the chopped kale and sliced brussels sprouts; toss well.
  2. In a 2 cup liquid measuring cup or small bowl, whisk together the ingredients for the dressing; pour over the kale and brussels sprouts and using your hands, massage the dressing into the salad to distribute thoroughly and to tenderize the vegetables.
  3. Sprinkle the salad with the almonds and Parmesan and toss just before serving.
Recipe adapted from Cookie + kate
Nutrition Information
Serving size: ⅙ recipe Calories: 183 Fat: 11.2 Carbohydrates: 15.7 Sugar: 2.7 Sodium: 207 Fiber: 8.8 Protein: 9.3 Cholesterol: 7
Recipe by Prevention RD at