At the time we also had a TON of cherry tomatoes and cucumbers, so I started playing around with the ingredients in pulling together this "greek" style salad. The dressing is a combination of tahini, lemon juice, apple cider vinegar and herbs and spices, and makes for a perfect pairing!
I should also note that today happens to be National Kale Day, and fall-winter kale is just about to be back in season. While I didn't plant a fall-round of kale in our garden, I am wishing I did! My loss I guess.
Salad Serving Size 1 Cup
1 bunch kale, stems removed, rinsed, dried
4oz crumbled feta cheese
1 can (14.5oz) chickpeas, rinsed
4oz cherry tomatoes
1 cucumber, diced
Dressing Yields 4oz or 8-1 tbsp servings
1/4 c. lemon juice
2 tbsp tahini
2 tbsp olive oil
1 tbsp apple cider vinegar
2 cloves garlic, peeled
1/2 tsp Italian seasoning
1 tsp lemon zest
Salt, pepper, to taste
For salad, combine all ingredients in a large tupperware container. Attach lid and shake to mix well or toss with tongs.
For dressing, combine all ingredients in a food processor and process until smooth (30-45 seconds should be plenty).
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and endurance athlete residing in southwest Virginia alongside her husband and dog. Through this blog she aims to share favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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