Low Carb Kale and Brussel Sprout Salad with Tahini Dressing
Servings Prep Time
6-8servings 15minutes
Servings Prep Time
6-8servings 15minutes
Ingredients
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.