Low Carb Kale and Brussel Sprout Salad with Tahini Dressing

We are finally in salad season!!! Mother nature has taken her time to bring us warm breezes and lots of sun and with this glorious weather comes BBQ season. A perfect time to spend your days outside with friends and family to enjoy simple yet delicious low carb foods foods. We all know that BBQ usually includes delicious grilled meats, veggies and salads. Lets face it though, there is more to salads than caesar, creamy potato and macaroni. Not only are those salads loaded with sloppy sugary dressings but they are a bit boring.  I love a great garden salad with a vinaigrette dressing but again, ho hum.

This salad is delicious with a little bit of a bitter kick from the kale and slight sweetness from the drop of honey in the dressing. I would highly recommend using black or “dino” kale as I find it has a more subtle flavour than regular green kale. The deep green leaves of the black kale also adds a little depth to the presentation. If you are unable to find it you can use regular green kale, just use salt and a high quality olive oil to massage the leaves a bit before cutting up. This will mellow the flavour a bit .

There are huge benefits of including kale in your diet. One cup of kale aids in digestion, contains 3g of protein and 2.5g fiber which helps manage your blood sugar and helps you feel full.

This time the salad was pretty straight forward but see how you can add some colour and pizazz! Try adding some shredded carrot, finely chopped apple or dried cranberries. The possibilities are endless!

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Low Carb Kale and Brussel Sprout Salad with Tahini Dressing
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Prep Time 15 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Use a knife to cut out the ribs of the kale leaves then chop into small, bite-sized pieces. Transfer the kale to a medium serving bowl.
  2. Chop off and discard the stem end of the brussels sprouts and any discolored outer leaves. Slice the sprouts as thin as possible and add to the bowl and use your fingers break up any clumps.
  3. In a small mixing bowl, whisk together the tahini, vinegar,honey and red pepper flakes. Whisk in the water until the mixture is smooth and creamy. Tahini can be a little thick, so if your dressing is too thick, add a bit more water and/or vinegar, to taste. Pour the dressing over the kale and sprouts and mix well.
  4. Add the slivered almonds and parmesan to the salad and toss. Serve immediately.
Recipe Notes

Nutrition Facts
Low Carb Kale and Brussel Sprout Salad with Tahini Dressing
Amount Per Serving
Calories 151 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 9mg 3%
Sodium 151mg 6%
Potassium 66mg 2%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 7g 14%
Vitamin A 1%
Calcium 14%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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By | 2018-06-12T21:03:07+00:00 June 12th, 2018|Dinner, Low Carb, Lunch, Recipes, Salads, Side Dishes, Vegetarian|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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