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.
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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