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.