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 is a Registered Dietitian with a Master of Science degree and the founder of Nourish by Phil. With a passion for gut health, hormone balance, and anti-inflammatory nutrition, she helps individuals reset their metabolism, reduce inflammation, and build sustainable habits that support lifelong wellness. Blending evidence-based science with personal experience, Philippa empowers others to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health—one nourishing step at a time.

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