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Baby Kale with Garlic Macadamia Nuts

Serves 1

Want a salad that you can whip up in just a few minutes but has a huge pack of flavor?! Then try this salad tossed in creamy tahini and umami coconut aminos and topped with crumbly garlic and macadamia nuts, we know you’re going to love this as much as we do!

Prep Time: 5 minutes
Cooking Time: 0 minutes

1 tablespoon tahini
½ teaspoon sea salt
¼ teaspoon black pepper
1 teaspoon coconut aminos
4 cups baby kale
1 medium garlic clove, peeled & mined
10-12 macadamia nuts
1 tablespoon nutritional yeast


Mix tahini, sea salt, black pepper and coconut aminos together in a large bowl until well-combined.

Add in baby kale and toss together until all of the leaves are coated in the tahini sauce.

Add crumble ingredients to a food processor and pulse until everything is broken down and has a crumbly texture.

Serve salad immediately with crumble, saving any leftovers in a glass container for up to one week.


Calories: 389
Carbs: 21
Net Carbs: 12
Protein: 11
Fat: 30