Name: Greek Kale Salad with Creamy Tahini Dressing Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Greek
Ingredients: FOR KALE SALAD:; 8 ox curly green kale; fine sea salt; 15 oz chickpeas; ½ cup kalamata olives; ⅓ cup oil-packed sun-dried tomatoes; ⅓ cup finely grated Parmesan; ⅓ cup sunflower seeds; ¼ tsp extra-virgin olive oil; For Creamy Tahini Dressing:; ¼ cup tahini; 3 tbsp lemon juice; 1 tbsp extra-virgin olive oil; 1 clove garlic; ½ tsp dijon mustard; ¼ tsp fine sea salt; 2 tbsp water; freshly ground black pepper

Greek Kale Salad with Creamy Tahini Dressing Recipe

How To Make Greek Kale Salad with Creamy Tahini Dressing

Toss a healthy dish with this Greek kale salad made with olives and sun-dried tomatoes in a creamy tahini dressing that captures Mediterranean flavors.

Preparation: 20 minutes

Cooking: 5 minutes

Total: 25 minutes

Serves:

Ingredients

For Kale Salad:

8oxcurly green kale,(1 medium bunch)
fine sea salt
15ozchickpeas,(1 can), rinsed and drained, or 1½ cups cooked chickpeas
½cupKalamata olives,and/or roughly chopped pepper rings, thinly sliced
⅓cupoil-packed sun-dried tomatoes,rinsed and drained
⅓cupfinely grated Parmesan,optional
⅓cupsunflower seeds
¼tspextra-virgin olive oil

For Creamy Tahini Dressing:

¼cuptahini
3tbsplemon juice,(from 1 to 1½ lemons)
1tbspextra-virgin olive oil
1clovegarlic,medium, pressed or minced
½tspDijon mustard
¼tspfine sea salt
2tbspwater
freshly ground black pepper,to taste

Instructions

To prepare the salad, place the chopped kale in a large serving bowl.
Sprinkle it lightly with salt and massage it with hands by scrunching up large handfuls at a time until it’s darker and more fragrant (this makes the kale tastier and easier to eat).
Add the chickpeas, olives and/or pepper rings, sun-dried tomatoes, and Parmesan (if using). Set aside.
To toast the sunflower seeds, combine the seeds with olive oil and a few dashes of salt in a small skillet over medium heat.
Cook for about 5 minutes, stirring often until the seeds are fragrant and turning lightly golden at the edges. Pour the toasted seeds into the salad bowl.
To prepare the salad dressing, in a small liquid measuring cup or bowl, combine the tahini, olive oil, lemon juice, garlic, mustard, and salt.
Whisk until blended. Add the water and whisk until blended. Season generously with fresh black pepper, to taste.
Pour the dressing into the salad. Toss until the salad is evenly coated with dressing.
Serve immediately. This salad keeps well in the refrigerator, covered, for up to 3 days.