Broccoli Kale Salad with Lemon Tahini Dressing


  • 2 heads of broccoli
  • 2 cups of kale 
  • 2 green onions 
  • 4 pieces of bacon
  • 4 soft-boiled eggs

For the Dressing:

  • 1/4 cup olive oil
  • 2 Tbsp tahini
  • 2 Tbsp lemon juice
  • 2 Tbsp apple cider vinegar
  • 1 glove garlic finely minced or grated
  • 1/2 tsp fresh thyme leaves
  • Salt and pepper to taste


Blanch the florets from two heads of broccoli in gently boiling water for just under 4 minutes. Remove and place immediately in ice water for 30 seconds then place on a towel to dry. Combine blanched florets, torn kale, bacon pieces, green onion, and soft-boiled egg (boiled for 4 minutes and placed in cold water before peeling). Whisk together the dressing ingredients and toss! Makes 2 salads. 


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