Recipe

Kale Salad with Sweet Crunch and Tahini Dressing

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Kale Salad with Sweet Crunch and Tahini Dressing

Dive into a refreshing salad featuring kale leaves tossed with vibrant vegetables, sweet dates, creamy avocado, and crunchy walnuts, all drizzled with a fresh dressing for a delightful flavor combination in this meat-free dish.

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Serves
2
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Time
20 min
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CO2e
Kale = 0.5 kg

Let's cook it

Ingredients

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Metric

Salad:

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

Dressing:

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

Salad:

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

Dressing:‍

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

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

Nutrition info

Nutrition per serving
Calories
180
9%
Protein
8g
15%
Fat
10g
14%
Saturates
1.4g
7%
Fibre
7g
28%
Carbs
18g
6%
Sugars
5g
6%
Salt
0.4g
7%
Reference Intake (RI %) for adults

CO2e info

Kale = 0.5 kg

CO2e image

Beef = 20 - 30 kg

Pork = 10 - 15 kg

Chicken = 5 - 10 kg

More about CO2e

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