Kale and Boston Bib Salad with Lemon Tahini Dill Dressing

Kale and Boston Bib Salad with Lemon Tahini Dill Dressing

We celebrated St. Patrick’s Day with a Kale & Boston Bib salad served with a vegan potato Au Gratin (fine-tuning:) stay tuned for the recipe). This savory salad is so simple with a lot of flavor. You may want to make a double batch of dressing to use the next day…soooo good;) My mom came over for dinner and was almost licking her plate! Always a complement when Mom enjoys my cooking.

Kale and Boston Bib Salad tossed with Lemon Tahini Dill Dressing, Roasted Chickpeas & a Sunflower Seed Hemp Parm

For the Salad:

  • 2 Heads Boston Bib Lettuce, cut into bite sized pieces
  • 1 Bunch Lacinto Kale, de-stemmed & cut into bite sized pieces
  • 1 Cucumber, Diced
  • 1 Bell Pepper, Diced

For the Dressing:

  • 1/4 Cup Lemon Juice
  • 3 Tablespoons Tahini
  • 1/2 teaspoon Apple Cider Vinegar
  • 3/4 teaspoon Salt
  • 1/3 Cup Olive Oil
  • 2 Tablespoons Fresh Dill

Blend to together all the ingredients till smooth.

Lacinto-Kale-&-Boston-Bib-Salad-2

For the Chickpeas:

  • 1 Can Chickpeas, Drained and Rinsed
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Salt
  • 1/2 Tablespoon Oil (coconut, olive or grapeseed oil)

Toss chickpeas with spices & oil. Bake in a 375 degree oven for 20-30 minutes.

For the Sunflower Hemp Parm:

  • 1/2 Cup Sunflower Seeds
  • 1/4 Cup Hemp Seeds
  • 3 Tablespoons Nutritional Yeast
  • 3/4-1 teaspoon Sea Salt

Pulse all ingredients in a blender or food processor till crumbly.

Toss salad ingredients together with the dressing. Top with the roasted chickpeas & Sunflower Hemp Parm.

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