Greek Kale Salad with Creamy Tahini Dressing

Serves: 4 Save

Ingredients (16)

  • 1 medium bunch of curly green kale (about 8 ounces)
  • Fine sea salt
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
  • 1/2 cup thinly sliced Kalamata olives and/or roughly chopped pepper rings
  • 1/3 cup oil-packed sun-dried tomatoes, rinsed and drained
  • 1/3 cup finely grated Parmesan (optional)
  • 1/3 cup sunflower seeds
  • 1/4 teaspoon extra-virgin olive oil
  • 1⁄4 cup tahini
  • 3 tablespoons lemon juice (from 1 to 1 1/2 lemons)
  • 1 tablespoon extra-virgin olive oil
  • 1 medium clove garlic, pressed or minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons water
  • Freshly ground black pepper, to taste

Directions

Learn how to make this recipe at Cookie and Kate

Mojito

This Cuban classic Mojito is a refreshing mix of crisp, white rum, sparkling soda water, fresh, zesty lime and fragrant mint leaves. Balancing the rum's smooth warmth with the lime's citrusy tang and the mint's cool, herbal notes, it promises to burst a tropical bliss!

Ingredients (5)

  • 2 oz. Captain Morgan White Rum
  • 0.75 oz. Lime Juice
  • 0.75 oz. Sugar Syrup
  • 2 oz. Soda Water
  • 10 Mint Leaves

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