Green Meal

Kale Salad with Sweet Crunch and Tahini Dressing

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Kale Salad with Sweet Crunch and Tahini Dressing

Dinner

Sides

Enjoy a refreshing and nutritious Kale Salad with Sweet Crunch and Tahini Dressing. This plant-based dish combines shredded kale with chopped dates, cucumber, avocado, pickled onions, walnuts, vegan feta, and chickpeas. Tossed in a tangy tahini dressing, it's a delightful blend of flavors and textures, perfect for a healthy meal.

👥

Serves

⏱️

Time

20 min

☁️

CO2e

Kale = 0.5 kg

Let's cook it

Ingredients

Salad:

1 head kale, shredded
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1/3 cup chopped dates
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1 cup chopped cucumber
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1 ripe avocado, cubed
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1/2 cup pickled onions
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1/4 cup chopped walnuts
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1/2 cup crumbled vegan feta
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1 can chickpeas, rinsed and drained
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Dressing:

1/4 cup olive oil
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2 tablespoons red wine vinegar
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1 tablespoon tahini
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2 teaspoons Dijon mustard
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2 teaspoons maple syrup
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Salt and pepper to taste

Salad:

1 head kale, shredded
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80 grams chopped dates
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150 grams chopped cucumber
1 ripe avocado, cubed
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60 grams pickled onions
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30 grams chopped walnuts
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60 grams crumbled vegan feta
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1 can chickpeas (about 400 grams), rinsed and drained
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Dressing:‍

60 ml olive oil (about 4 tbsp)
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2 tbsp red wine vinegar
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1 tbsp tahini
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2 tsp Dijon mustard
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2 tsp maple syrup
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Salt and pepper to taste

🗒️ Ingredients

Steps

In a large salad bowl, combine shredded kale, chopped dates, cucumber, avocado cubes, pickled onions, chopped walnuts, crumbled vegan feta, and chickpeas.
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In a small bowl, whisk together olive oil, red wine vinegar, tahini, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
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Pour the dressing over the salad ingredients in the bowl.
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Toss the salad gently until all ingredients are evenly coated with the dressing.
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Serve immediately as a nutritious and flavorful meal or side dish.

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