Lemon Tahini Kale Salad

Prepare to fall in love with this refreshing Lemon Tahini Kale Salad! Ready in just 10 minutes, this nutrient-packed salad is perfect for busy moms-to-be. With organic chicken, white beans, tangerines, and red bell pepper, it's a delightful blend of flavors and textures. Toss it with our zesty lemon tahini dressing for a burst of goodness that will keep you and your baby well-nourished. Make extra dressing to enjoy all week long!
lemon tahini salad recipe by Anna, fertility nutritionist



  • 6 cups shredded kale
  • 12 oz organic chicken (buy pre-cooked or rotisserie, or grill ahead of time)
  • 3/4 cup canned white beans, drained and rinsed
  • 3 tangerines, split into wedges
  • 1 large red bell pepper, chopped


  • 1 Tbsp tamari
  • 1/4 cup honey
  • 4 cloves garlic
  • 1/3 cup lemon juice
  • 1/2 cup tahini


  • Make dressing: Mix all dressing ingredients together in a blender or food processor. If dressing is too thick, add a splash of water.
  • Assemble salad: For each serving, toss 2 cups kale with 1/4 cup white beans, wedges of 1 tangerine, 1/3 chopped red bell pepper and 4-oz chicken. Toss well with dressing right before eating.

    Note: You will likely have extra dressing. Store in a mason jar or air-tight container in the fridge for up to 10 days. 

Like this recipe? Try this Traditional Greek Salad!

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