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–+ servings

Low FODMAP Kale Salad with Tahini Dressing

Course Main Course, Salad, Side Dish
Condition Diabetes, Gluten Free, Heart Health, Low FODMAP
Servings 4 servings

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

Instructions

  • 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.