This recipe is not a "wow" dish, but it's a relatively easy and practical salad that travels well and stays good (undressed) in the fridge for several days. ie. a good work lunch.

The dressing can also be made in advance and stored separately. You might want to add an extra squeeze of lemon just before pouring it over the salad to bring that freshness back to it.

Salad Ingredients

  • 1 bunch kale
  • 2 carrots
  • 1 large stalk celery
  • 2 small cucumbers
  • 4 pickles
  • ¼ cup sunflower seeds
  • 1-2 pieces grilled chicken or schnitzel, sliced

Dressing Ingredients:

  • 3 tbsp. tahini paste
  • 2 tbsp. water
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. pure maple syrup
  • ½ tsp. kosher salt
  • ½ tsp. garlic powder
  • fresh cracked black pepper

Directions:

  1. Whisk the dressing ingredients together. Set aside.
  2. Wash and cut the kale.
  3. Peel and slice the carrots, celery, and cucumbers.
  4. Dice the pickles.
  5. Toss the kale and vegetables together. Dress. Top with sliced chicken and sunflower seeds just before serving.

Serves: 8