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Serves 4


For the salad:

  • 4 cups finely chopped kale
  • 2 cups finely chopped broccoli florets
  • 2 medium carrots, peeled and shredded
  • 2 medium celery stalks, peeled and finely chopped
  • 1/4 cup dried currants

For the dressing:

  • 1/4 cup fresh lemon juice
  • 2 TBSP tahini (sesame seed butter) or cashew butter
  • 2–3 TBSP maple syrup or honey
  • 2 TBSP extra virgin olive oil
  • 1 TBSP finely grated fresh ginger
  • 2 garlic cloves, minced or finely grated
  • 1 tsp finely grated lemon zest
  • Sea salt, to taste


  1. In a large bowl, combine the kale, broccoli, carrots, celery and currants.
  2. In a medium bowl, whisk together the lemon juice, tahini, maple syrup, olive oil, ginger, garlic and lemon zest until smooth.
  3. Pour the dressing over the salad and toss to coat.
  4. Season to taste with salt.
  5. Let the salad stand for at least 15 minutes before serving.