If you’re like me, most of you will look at the name of this salad at first and say “yuck.”

Yes, it’s called Power Kale Salad. Don’t be scared. Kale doesn’t taste that bad, and it is so good for you, being acknowledged as one of the “super foods.”

Kale is low in calories, has no fat, and it’s high in fiber and iron.

This salad also has Brussels sprouts. Yes, another vegetable that many of us have a hard time eating raw, or cooked, for that matter. In this case, they are raw and shredded.

Brussels sprouts are high in vitamin C and low in cholesterol.

We got this recipe from local nutritionist Sara Sullivan. You can find other tasty dishes on her website, sarasullivan.com.

This salad is good, but the recipe is really all about the dressing. To say Tangy Tahini Dressing is delicious would be a major understatement. I could seriously drink it out of the container.

Give it a try no matter what kind of salad you’re having.

If you haven’t tried kale, eat it in a salad with this dressing. You won’t be disappointed. My wife and I love this dish, but the jury is still out with the kids.

Enjoy this healthy salad and, as always, that vegan thing.

POWER KALE SALAD

1 or 2 bunches of kale (washed and chopped with stems discarded)

1 zucchini (julienned, shredded or chopped)

3 carrots (julienned, shredded or chopped)

1 medium red onion, diced

Shredded Brussels sprouts

Sunflower seeds

Pumpkin seeds

Cranberries

TANGY TAHINI DRESSING

2½ tablespoons creamy tahini

2 tablespoons apple cider vinegar

3 tablespoons lemon juice

3 teaspoons agave syrup

1½ tablespoons olive oil

Toss salad ingredients and top with dressing.

Jeff Peterson anchors the news from 5 to 7 a.m. on CBS 13 and from 7 to 8 a.m. on FOX 23 and is a vegan.