Kale And Cucumber Salad With Lemon Tahini Dressing Food

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KALE AND CUCUMBER SALAD WITH LEMON TAHINI DRESSING



Kale and Cucumber Salad with Lemon Tahini Dressing image

Make this crunchy nutrition-packed salad in a flash. Whip up a second batch of dressing and keep in the fridge to satisfy the next kale craving.

Provided by United Soybean Board

Categories     Trusted Brands: Recipes and Tips     United Soybean Board

Time 30m

Yield 8

Number Of Ingredients 11

2 tablespoons tahini
2 tablespoons soybean oil (often labeled "vegetable oil")
3 tablespoons lemon juice
2 tablespoons water
1 tablespoon minced garlic
1 tablespoon soy sauce
2 teaspoons sugar
8 cups thinly sliced kale, packed
1 cucumber, peeled and sliced
½ cup chopped smoked almonds
½ cup golden raisins

Steps:

  • Combine tahini, soybean oil, lemon juice, water, garlic, soy sauce and sugar in small bowl. Stir until smooth.
  • Place kale and cucumbers in large bowl. Pour dressing over kale; toss until combined.
  • Marinate for a minimum of 20 minutes, tossing occasionally.
  • Sprinkle with almonds and golden raisins.

Nutrition Facts : Calories 163.2 calories, Carbohydrate 19.8 g, Fat 9 g, Fiber 3 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 148 mg, Sugar 8 g

KALE WITH LEMON TAHINI DRESSING



Kale with lemon tahini dressing image

A quick and easy stir-fried kale side dish. Drizzle over a glug of the lemon tahini dressing for a flavourful and fresh way to get your greens

Provided by Sophie Godwin - Cookery writer

Categories     Side dish, Supper

Time 10m

Number Of Ingredients 5

juice 1 lemon (about 3 tbsp juice)
1 garlic clove , crushed
50g tahini
1 tbsp olive oil
200g kale

Steps:

  • First, make the dressing. Put the lemon juice, garlic, tahini and 50ml cold water in a small bowl. Mix well to form a loose dressing and season to taste. (Don't worry if it separates at first - as you stir it will come together.)
  • Heat the oil in a large frying pan and stir-fry the kale for 3 mins. Add half the dressing to the pan and cook for a further 30 secs. Transfer to a serving bowl and drizzle over the remaining dressing.

Nutrition Facts : Calories 274 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium

RAW KALE SALAD WITH TAHINI DRESSING



Raw Kale Salad With Tahini Dressing image

I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 2-4

Number Of Ingredients 14

3 -4 cups raw kale, finely chopped
1/2-1 apple, chopped (I used fuji)
1/4 cup craisins (or more to taste)
1/4 cup toasted walnuts, coarsely chopped (optional)
1/4-1/2 cup carrot, grated (I chopped mine in the food processor)
1/2 cup celery, finely chopped (or sliced thin)
1/2 cup edamame beans (can also use garbanzo beans-optional)
1/4 cup mixed sprouts (of choice-optional-I used clover)
1/3 cup tahini (well stirred)
1/3 cup water (more or less depending on how thin you want your dressing)
1/4 cup fresh lemon juice (may add a little more to taste)
2 garlic cloves, minced
1/2-3/4 teaspoon sea salt
1 teaspoon honey (more or less to taste, may use other sweeteners)

Steps:

  • Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
  • Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
  • Add desired amount of dressing to salad and toss to mix.
  • Enjoy!

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