Kale Salad with Lemon Tahini Dressing

May 16

INGREDIENTS
2 heads of Tuscan/Lucinato Kale washed, and stem removed
1 head of fennel, sliced thin and chopped
1-2 red bell peppers, thinly sliced and chopped
1 can of chickpeas (15oz), drained
4-5 green onions, chopped
1 English cucumber, chopped
1 cup toasted walnuts, chopped

DRESSING
1/2 tsp Himalayan sea salt
2-3 cloves garlic, minced
1/3 cup Tahini
1/2 cup lemon juice
2 tsp raw honey OR 2 packs of Whole Earth (mink fruit/stevia) OR 1 tsp honey and 1 packet of Whole Earth
1/2 cup cold pressed, organic, extra virgin olive oil

DIRECTIONS
Combine salad ingredients
Make dressing (you can whisk or mix in a blender) and pour over salad

*You can add 1 tsp of Himalayan sea salt to the kale and let it sit while you make the dressing (it will tenderize the kale even more). Rinse well, and make salad

Philippa Bebbington, MS, RD

Philippa Bebbington is a Registered Dietitian, licensed in both New Jersey and South Carolina, with a Master of Science degree and more than 25 years of experience in nutrition and wellness. She is the founder of Nourish by Phil and the creator of Phil Knows Food.

With a focus on gut health, hormone balance, metabolic health, and anti-inflammatory nutrition, Philippa helps individuals reduce inflammation, support a healthier metabolism, improve their relationship with food, and build sustainable habits for long-term health.

Blending evidence-based nutrition science with a personalized, practical approach, Philippa believes that lasting change is about progress, not perfection. Her signature REBOOT philosophy empowers clients to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health, one nourishing step at a time.

Kale Salad with Lemon Tahini Dressing

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