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Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)
Ingredients
  • 2 heads Lucinato/Tuscan kale, stemmed and chopped
  • 1 head of fennel, thinly sliced
  • 2 red peppers, diced
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 4 green onions, thinly sliced
  • 1 English cucumber, diced
  • ¾ cup toasted walnuts, chopped
  • ½ tsp Kosher salt
  • subheading: Lemon Tahini Dressing:
  • 2 cloves garlic, minced
  • ¼ tsp Kosher salt
  • ⅓ cup tahini
  • 1 tbsp dijon mustard
  • ½ cup lemon juice
  • 2 tsp honey
  • ½ cup extra virgin olive oil
Steps
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