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.

4 Servings

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


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.

Now, add the remaining ingredients and mix gently until the all of the ingredients have a good coating of dressing

Serve immediately.