Tahini Creamy Kale Salad Dressing

Tahini Creamy Kale Salad Dressing is the perfect partner for your kale salad. It’s a greek salad recipe called “kale” is mixed with middle-eastern sauce. A good meal for lunch, too.

Tahini Creamy Kale Salad Dressing Recipe

Ingredients:

(Kale salad)

• 1 bunch of curly green kale (medium)
• Pinch of sea salt
• 1 can chickpeas (rinsed and drained) or 1 ½ cups cooked chickpeas
• ½ cup Kalamata olives (sliced thinly)
• ⅓ cup dried tomatoes
• ⅓ cup parmesan (grated)
• ⅓ cup sunflower seeds
• ¼ teaspoon olive oil

(Salad Dressing)

• ½ tsp Dijon mustard
• ¼ tsp salt (fine)
• ¼ cup tahini
• 2 tbsp warm water
• 1 tbsp olive oil
• 3 tbsp lemon juice
• 1 garlic clove (medium, minced)
• To taste: black pepper

Procedure

• For the salad: Chopped kale and put in a large bowl. Drizzle with a pinch of salt and massage using your hands. Add the chickpeas in the bowl, olives, dried tomatoes, and parmesan. And then set aside.
• In a medium heat skillet, add the sunflower seeds, olive oil, and a generous amount of salt. And cook in until golden brown and aromatic, keep stirring to avoid the seeds from burning.
• Remove from pan and let it cool, and then add in the salad bowl.

• In the blender, add all the salad dressing ingredients and blend them in together until creamy and smooth. Add black pepper to taste the dressing.
• Pour salad dressing in the salad bowl and toss your salad to evenly coat all of it.
• Serve immediately. But can be stored in an air-tight fridge for 3 days.

Summary

Recipe Name

Tahini Creamy Kale Salad Dressing Recipe

Author Name

Tahini Sauce

Published On

2017-07-22

Procedure

Procedure For the salad: Chopped kale and put in a large bowl. Drizzle with a pinch of salt and massage using your hands. Add the chickpeas in the bowl, olives, dried tomatoes, and parmesan. And then set aside. In a medium heat skillet, add the sunflower seeds, olive oil, and a generous amount of salt. And cook in until golden brown and aromatic, keep stirring to avoid the seeds from burning. Remove from pan and let it cool, and then add in the salad bowl. In the blender, add all the salad dressing ingredients and blend them in together until creamy and smooth. Add black pepper to taste the dressing. Pour salad dressing in the salad bowl and toss your salad to evenly coat all of it. Serve immediately. But can be stored in an air-tight fridge for 3 days.

Ingredient

1 bunch of curly green kale (medium), Pinch of sea salt, 1 can chickpeas (rinsed and drained) or, 1 ½ cups cooked chickpeas, ½ cup Kalamata olives (sliced thinly), ⅓ cup dried tomatoes, ⅓ cup parmesan (grated), ⅓ cup sunflower seeds, ¼ teaspoon olive oil, ½ tsp Dijon mustard, ¼ tsp salt (fine), ¼ cup tahini, 2 tbsp warm water, 1 tbsp olive oil, 3 tbsp lemon juice, 1 garlic clove (medium, minced), To taste: black pepper

Average Rating

5 Based on 1 Review(s)