GUT HEALTH KALE SALAD with TAHINI DRESSING
This charred kale salad is a nutrient-dense recipe designed to support gut health, reduce inflammation, and provide long-lasting energy. Kale is one of the most antioxidant-rich leafy greens, providing high levels of vitamin C, vitamin A, and polyphenols that help protect cells from oxidative stress while supporting immune and skin health. Lightly charring the kale softens its texture and enhances flavour without compromising its nutritional value.
The tahini and extra virgin olive oil dressing provides a rich source of healthy fats that support hormone production, brain health, and absorption of fat-soluble vitamins. Tahini and sesame seeds also contribute magnesium and calcium, important for nervous system function, muscle recovery, and energy metabolism.
The orange adds natural sweetness alongside additional vitamin C and plant compounds that support circulation and reduce inflammation. Pumpkin seeds offer an optional boost of minerals and plant-based protein, while cilantro and lime provide freshness and additional antioxidant support.
With 6g of fibre per serving, this salad also supports gut health and microbiome diversity, helping promote satiety and stable energy levels throughout the day. Despite being rich and satisfying, it remains balanced in carbohydrates and naturally free from refined sugars.
Serve: 2
Difficulty: easy
Time: 15 minutes
Ingredients
- 2 tbsp lime juice (or sub for lemon juice)
- 2 tbsp Tahini
- 1/4 cup Extra Virgin Olive Oil (divided)
- 1/2 cup Cilantro, roughly chopped (or sub for parsley)
- 1/4 tsp Sea Salt
- 1 tbsp Water
- 4 cups Kale Leaves, stem removed, roughly torn
- 2 tsp Sesame Seeds (toasted)
- 1 Orange (peeled, roughly chopped into segments)
- 2 tbsp Pumpkin Seeds (toasted)
Method
- In a blender or food processor, add the lime juice, tahini, 3/4 of the oil, cilantro, salt and water. Blend until smooth and creamy and the sauce is a
nice pale green color. - Heat a pan over medium heat. Once the pan is hot, add the remaining oil and half the kale. Let it cook undisturbed for about 1 minute.
Continue cooking while tossing the kale around until it is lightly charred. Remove and repeat the process until all of the kale is lightly charred. - Add the kale to a plate and drizzle with the tahini dressing, top with sesame seeds, orange segments and pumpkin seeds.
The charred kale is best enjoyed the same day. Refrigerate the leftover dressing in an airtight container for up to five days.
