Mediterranean Kale Caesar Salad with Creamy Tahini Dressing
This Mediterranean Kale Caesar Salad gives off vegan caesar salad vibes with a Mediterranean twist. Loaded with massaged kale, buttery olives, flavorful sundried tomatoes, chewy farro, and nutty chopped walnuts, all topped with a Creamy Tahini Dressing this salad is healthy and full of protein and fiber to leave you satisfied. With an easy dairy free option, it is perfect for a filling lunch or as a side to salmon or chicken.
Servings: 4
Ingredients
- 3 - 4 cups kale (stems removed and thinly sliced)
- pinch of sea salt
- 1/4 tsp extra virgin olive oil (or lemon juice)
- 1 1/2 cup farro (cooked according to package directions and cooled)
- 1/2 cup castelvetrano olives (can substitute kalamata or green olives)
- 1/2 cup sundried tomatoes packed in oil (drained and sliced)
- 1/2 cup thinly sliced red onion
- 1/2 cup parmesan cheese (finely shredded or grated)
- 1/2 cup walnuts
Creamy Tahini Caesar Dressing
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 clove garlic (grated or pressed)
- 1/2 tsp dijon mustard
- 1/4 tsp sea salt
- cracked pepper to taste
- dash of worchestershire sauce
- 2 - 3 tbsp water
Instructions
- In a large bowl, add thinly sliced kale. Drizzle with a little bit of olive oil or lemon juice and a sprinkle of sea salt. Using tips of fingers, gently massage and rub kale until it softens and becomes a bright green.
- Top kale with farro, castelvatrano olives, sundried tomatoes, red onion, parmesan cheese, and walnuts.
- To make the dressing, combine tahini, lemon juice, olive oil, dijon, salt, fresh cracked black pepper, Worcestershire sauce, add in garlic squeezed through a garlic press or grated on a rasp. Whisk to combine. Slowly whisk in 2 - 3 tablespoons of cold water until dressing reaches desired consistency.
- Pour dressing over salad, and toss to coat evenly.
Notes
The kale holds up well in this recipe, so it is great for meal prep or cooking ahead. You can make everything ahead of time and toss the salad with the dressing 1 - 2 days before serving without worrying about everything getting too soggy.
To make diary free and vegan, leave out the parmesan cheese or substitute your favorite vegan/dairy free parmesan.
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