Kale salad, with Mediterranean flavors and tahini dressing – Vegetarian

Looking for a delicious and healthy meal that comes together in a flash? This flavorful salad is brimming with vitamins and is ready in under 15 minutes, guaranteeing a satisfying lunch or dinner. And the best part? It’s even better the next day, so any extra makes a perfect snack.

I’ll just tell you that: 100 g of kale has: water – 84.04 g, energy – 49 kcal, protein – 4.28 g, lipids – 0.93 g, fiber – 3.6 g, carbohydrates – 8.75 g, carbohydrates – 2.26 g, calcium – 150 mg, iron – 1.47 mg, magnesium – 47 mg, phosphorus – 92 mg, potassium – 491 mg, zinc – 0.56 mg, sodium – 38 mg, vitamin A – 500 µg, vitamin C – 120 mg, vitamin B6 – 0.271 mg, folic acid – 141 µg, niacin (B3) – 1 mg, vitamin E – 1.54 mg and vitamin K – 704.8 µg.

Pretty amazing, no?

Ingredients: (for 4 servings)

• 150 g kale
• 100 g grated parmesan
• 2 cloves garlic
• 80 g pitted black olives
• 2 tablespoons dijon mustard
• 60 ml tahini sauce
• 50 g pumpkin seed kernels (or sunflower seeds)
• a few tablespoons olive oil
• juice from half a large lemon
• 400 g canned chickpeas
• 150 g sun-dried tomatoes in oil
• pepper
• salt
• 3 tablespoons water

Preparation:

Wash and chop the kale as finely as possible. Place in a bowl and sprinkle salt on top. Rub with salt until it softens and starts to give off a green scent 🙂

Cut the olives into 4 pieces and add over the kale.

Add the sliced ​​tomatoes, drained and rinsed chickpeas, and grated Parmesan.

In a blender, add the tahini sauce, lemon juice, freshly ground pepper, water, mustard, crushed garlic, and a few tablespoons of olive oil. Process everything together until you get the tahini dressing.

Add the seeds and a little olive oil to the salad and mix everything well. Add the tahini dressing at the end. Mix well with a spatula and add salt and pepper if necessary.

Guaranteed delight.

If you try the recipe, let me know how you liked it ☺️

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