Kale and Cucumber Salad with Lemon Tahini Dressing

Kale is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as minerals like calcium and iron. It is known for its antioxidant and anti-inflammatory properties.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 25 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.

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Easy

Kale and Cucumber Salad with Lemon Tahini Dressing

Cooking Method: Mixing Cuisine: International Courses: Gluten free, Lunch, Salad, Vegan, Vegetarian Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 10 min Total Time 25 mins

Servings: 4 Calories: 600

Best Season: Summer

Ingredients

Servings

• 2 cup Kale
• 1 medium Cucumber
• 1 cup Cherry tomatoes
• 1 small Red onion
• 1 medium Lemon
• 2 tablespoon Tahini
• 2 tablespoon Olive oil
• 1 clove Garlic
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Wash the kale leaves and remove the tough stems. Tear the leaves into bite-sized pieces.
2. Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
3. In a small bowl, whisk together the juice of the lemon, tahini, olive oil, minced garlic, salt, and black pepper to make the dressing.
4. In a large mixing bowl, combine the kale, cucumber, cherry tomatoes, and red onion.
5. Pour the dressing over the salad and toss until well coated.
6. Let the salad rest for 10 minutes to allow the flavors to meld.
7. Serve and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 12g4%

Sugars 3g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.