Mediterranean Kale Salad with Tahini Sherry Vinaigrette

A simple salad with a dreamy, creamy tahini sherry dressing that even non-Kale lovers will enjoy!

Mediterranean Kale Salad with Tahini Sherry Vinaigrette

Savory, a touch Tangy & Delish

My love for a good salad runs deep; My love for a good salad dressing runs even deeper. This Mediterranean Kale Salad is the BEST of both worlds!  It’s a simple salad with a creamy and addictively delicious dressing.

This salad is based on one I love at a local restaurant and it’s the perfect salad as a side dish or on it’s own with an additional protein of choice.

Fresh Kale cut thin so it’s light and not chewy, chickpeas, tomatoes, quick pickled onions and the best creamy tahini-lemon-sherry vinaigrette.  Seriously this dressing is so yummy! It’s fresh, creamy and has a slight sweetness and tang from the sherry vinegar.  If nothing else, make this dressing… you won’t regret it!

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Recipe

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Mediterranean Kale Salad with Tahini Sherry Vinaigrette

A simple and savory salad that will be enjoyed by even non-kale lovers. Thinly cut kale, chickpeas, tomatoes, quick pickled onions and the best creamy tahini-lemon-sherry vinegar dressing. Perfect on as a side salad or with an additional protein.
Prep Time30 mins
Total Time30 mins
Course: Salads, Sides, Holidays
Cuisine: Gluten-Free, Vegetarian, Vegan
Author: Healthy Gluten-free Family

Ingredients

Salad

  • 1 bunch kale de-stemmed cut into thin strips or pieces
  • 1/2 - 1 cup grape tomatoes cut in half
  • 1 cup chickpeas drained and rinsed
  • 1/2 - 1 red onion sliced (This may make more pickled onions that you want for one salad but stays in fridge for a few days)
  • 3 tablespoons red wine vinegar for pickling onions
  • 1/2 teaspoon kosher salt for pickling onions

Tahini Sherry Vinaigrette (may make more than you need for the salad, saves well for a few days in refrigerator)

  • 1/3 cup unsalted tahini
  • 2 tablespoons almond milk yogurt
  • 1 garlic clove
  • 3 tablespoons lemon juice
  • 1/4 teaspoon kosher salt
  • 2 teaspoons sherry vinegar
  • 1/4 - 1/2 cup water

Instructions

Pickled Onions

  • Make pickled onions by combining onions, vinegar, and salt a bowl; let stand 20 minutes. Drain and set aside

Dressing

  • Place all ingredients starting with only 1/4 cup water in a food processor or blender.
  • Pulse until combined and creamy.
  • Add additional 1/4 cup water if too thick. (sometimes the tahini will be thicker or thinner than other times so the water allows you to adjust thickness of dressing).
  • Taste and adjust to tastes if desired. Set aside. Can be done ahead of time and kept in refrigerator.

Assemble

  • Combine kale with a few spoonfuls of dressing. Add chickpeas, tomatoes and pickled onions to taste reserving a few for garnish on top. Add another spoonful of dressing or more to taste. Garnish with pickled onion and serve.
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