17 Sep Greek kale salad with tahini dressing
This healthy Greek kale salad recipe is full of bold Mediterranean flavors. It packs great for lunch, too. Vegetarian, gluten free, and easily vegan.
200 g kale (destemmed and cut into big strips)
½ tsp fine salt
½ cup kalamata olives (pitted and thinly sliced)
⅓ cup sun-dried tomatoes (olive oil packed, rinsed and drained)
⅓ cup parmesan cheese (grated)
¼ cup sunflower seeds (toasted)
1 tbsp extra virgin olive oil
¼ cup tahini
80 ml lemon juice (juice of 2 lemons)
1 clove garlic (minced)
½ tsp dijon mustard
30 ml water
1 pinch salt and black pepper
1
Place the kale in a bowl and massage the leaves with 1 tsp of fine salt until the leaves go darker in colour and look bruised.
2
Now, add the remaining ingredients and mix gently until the all of the ingredients have a good coating of dressing
3
Serve immediately.
Ingredients
200 g kale (destemmed and cut into big strips)
½ tsp fine salt
½ cup kalamata olives (pitted and thinly sliced)
⅓ cup sun-dried tomatoes (olive oil packed, rinsed and drained)
⅓ cup parmesan cheese (grated)
¼ cup sunflower seeds (toasted)
1 tbsp extra virgin olive oil
¼ cup tahini
80 ml lemon juice (juice of 2 lemons)
1 clove garlic (minced)
½ tsp dijon mustard
30 ml water
1 pinch salt and black pepper
Directions
1
Place the kale in a bowl and massage the leaves with 1 tsp of fine salt until the leaves go darker in colour and look bruised.
2
Now, add the remaining ingredients and mix gently until the all of the ingredients have a good coating of dressing
3
Serve immediately.