Low FODMAP Kale Salad with Tahini Dressing
Ingredients
Salad
- 1 bunch kale chopped
- 2 tsp garlic infused oil
- 1 cup cucumber diced
- 1 cup carrot chopped
- 1/4 cup feta crumbled
- 1/4 cup almonds slivered
- 12 oz chicken grilled or rotisserie, chopped
Dressing
- 1/3 cup tahini
- 1/3 cup lemon juice
- 1/4 cup water
- 2 tsp maple syrup
- 1/4 tsp salt
- black pepper to taste
Method
- Place kale in a bowl and drizzle with olive oil. Massage to tenderize.
- Add in remaining salad ingredients and set aside.
- In a small bowl, whisk together tahini and lemon juice. When it starts to seize, add in the water, a couple tablespoons at a time while continuing to whisk until a smooth consistency is reached. Add in remaining dressing ingredients and whisk to combine.
- Add desired amount of dressing to the salad. Start with a few tablespoons and add more if desired.