Valleybrink Road | Recipes | Kale and Cucumber Salad with Tahini Dressing | Serves 4 1 bunch of curly kale, stems removed, leaves torn into bite-sized pieces 1 large cucumber, cut in half and then into 1/2 inch thick half moons 1/2 cup canned garbonzo beans, rinsed and drained 4 tbsp roasted and salted pumpkin see.

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Kale and Cucumber Salad with Tahini Dressing
Steps
1
2
Description

This crunchy, hearty, and bright salad is great for clean eating, as it can be made hours ahead and stored in the fridge until you are ready. An easy and healthy lunch at home or on the go. 

Get Started
Step 1

In a large mixing bowl, combine the kale, cucumber, garbanzo beans, pumpkin seeds, tomatoes, and red pepper flakes. In a small bowl, whisk together all the ingredients for the dressing. Taste and season with sea salt and black pepper as necessary. 

Next Step
2
Step 2

Massage the dressing into the kale, turning the salad to coat all the ingredients. Taste. Add more lemon juice, sea salt, and/or black pepper if necessary. Feel free to make and dress the salad ahead of time. The kale gets softer but is still super delicious.

Done!
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Ingredients
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Serves 4

  • 1 bunch of curly kale, stems removed, leaves torn into bite-sized pieces
  • 1 large cucumber, cut in half and then into 1/2 inch thick half moons
  • 1/2 cup canned garbonzo beans, rinsed and drained
  • 4 tbsp roasted and salted pumpkin seeds
  • 1/2 pint cherry or grape tomatoes, halved
  • 1/2 tsp red pepper flakes
  • extra lemon (optional)

 

Dressing

  • 3 tbsp tahini
  • 3 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tsp water, plus more if you need to thin it out
  • sea salt
  • 1/2 clove garlic, pressed through a garlic press
  • freshly ground black pepper