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.
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
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To prepare the salad, place the chopped kale in a large serving bowl.
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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).
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Add the chickpeas, olives and/or pepper rings, sun-dried tomatoes, and Parmesan (if using). Set aside.
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To toast the sunflower seeds, combine the seeds with olive oil and a few dashes of salt in a small skillet over medium heat.
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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.
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To prepare the salad dressing, in a small liquid measuring cup or bowl, combine the tahini, olive oil, lemon juice, garlic, mustard, and salt.
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Whisk until blended. Add the water and whisk until blended. Season generously with fresh black pepper, to taste.
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Pour the dressing into the salad. Toss until the salad is evenly coated with dressing.
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Serve immediately. This salad keeps well in the refrigerator, covered, for up to 3 days.
Nutrition
- Calories: 772.00kcal
- Fat: 28.99g
- Saturated Fat: 5.16g
- Trans Fat: 0.00g
- Monounsaturated Fat: 11.10g
- Polyunsaturated Fat: 9.05g
- Carbohydrates: 99.85g
- Fiber: 25.83g
- Sugar: 18.02g
- Protein: 41.87g
- Cholesterol: 8.43mg
- Sodium: 1062.12mg
- Calcium: 704.42mg
- Potassium: 2356.29mg
- Iron: 11.16mg
- Vitamin A: 1379.03µg
- Vitamin C: 340.05mg
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