Summertime Kale & Quinoa Salad with Lemon-Tahini Dressing
This recipe is a delicious and nutritious low-carb salad that features kale and quinoa with a zesty lemon-tahini dressing. Ideal for summer gatherings or everyday lunches, this refreshing dish is perfect for those looking to balance their diet with vibrant flavors and energy-boosting ingredients.
Allergens
None, but feta cheese can be substituted for a dairy-free alternative if needed.
Ingredients
- 1 cup cooked quinoa 2 cups chopped kale 1/2 cup cherry tomatoes, halved 1/4 cup diced cucumber 1/4 cup sliced almonds 1/4 cup crumbled feta cheese (optional) Lemon
- Tahini Dressing: 2 tbsp tahini 1 lemon, juiced 1 garlic clove, minced 1/4 cup olive oil Salt and pepper, to taste
Instructions
- In a large bowl, combine the cooked quinoa, chopped kale, cherry tomatoes, diced cucumber, and sliced almonds. In a separate small bowl, whisk together the tahini, lemon juice, garlic, olive oil, salt, and pepper to create the dressing. Drizzle the dressing over the salad and toss gently to combine. If using feta cheese, sprinkle on top before serving.
Chef’s Insight
This salad is not only delicious but also beautiful - the perfect way to impress your guests at a summer gathering.
Notes
Feel free to add or swap ingredients based on your preferences and dietary needs.