Pescatarian Kale, Apple & Walnut Salad with Lemon Tahini Dressing
Massaging kale with a pinch of sea salt is the move that transforms this salad from something you'd reluctantly eat into something you'd actually crave. The leaves soften and darken beautifully, soaking up every drop of the lemon tahini dressing — a silky, garlicky blend brightened with fresh lemon juice and warmed by a touch of turmeric. Crisp apple slices, toasted walnuts, chewy dried cranberries, and pumpkin seeds round out the bowl with a satisfying mix of textures and flavors in every forkful. The dressing comes together in minutes with pantry staples, and a little raw honey balances the tang without tipping it into sweetness. This is the kind of salad that holds up well as it sits, making it a smart choice for meal prep or a make-ahead lunch. It's hearty enough to stand alone as a main or shine as a side alongside your favorite fish dish.
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp fine sea salt
- 1 medium apple, cored and thinly sliced
- ½ cup dry-roasted walnuts, roughly chopped
- ¼ cup dried cranberries (unsweetened or lightly sweetened with fruit juice)
- ¼ cup pumpkin seeds
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 tbsp raw honey
- 1 small garlic clove, finely grated
- ¼ tsp ground turmeric
- ¼ tsp ground black pepper
- 2–3 tbsp water, to thin
Instructions
- 1
Place the torn kale in a large mixing bowl and sprinkle with the sea salt. Using clean hands, massage the kale firmly for 1–2 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
- 2
In a small bowl, whisk together the tahini, lemon juice, olive oil, honey, grated garlic, turmeric, and black pepper until smooth. Add water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon.
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