Description
A Greek-inspired salad that’s the perfect way to welcome al fresco season.
Ingredients
Scale
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2 romaine hearts, crunchy leaves only, chopped
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4 radishes, thinly sliced or shaved on a mandoline
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1/4 red onion, thinly sliced or shaved on a mandoline
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1 cup thinly sliced cucumber
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2 cups cherry tomatoes, halved
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Kosher salt and freshly ground black pepper.
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1 block of feta
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1 cup crunchy chickpeas
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1 large avocado, sliced
- 1 head of kale, massaged and torn
for the honey-tahini dressing:
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2 tbsp tahini
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1 tbsp warm water
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juice of a lemon
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1 clove garlic
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2 tbsp olive oil
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1 tbsp honey
Instructions
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Fill a large bowl with ice water. Add a large pinch of kosher salt. Submerge the prepared romaine, radishes, onion, and cucumber in the ice water bath for 5 minutes. Drain and roll up in a dishtowel to completely dry.
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Meanwhile, slice the feta into slabs about 1/2” thick.
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Add all the dressing ingredients to a mason jar, and shake well until emulsified and combined.
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Add the dried veggies to a large serving bowl along with the halved tomatoes. Add a pinch of salt and freshly ground pepper, then drizzle with most of the dressing. Use your hands to toss thoroughly.
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Transfer to shallow bowls for serving, top with feta, crunchy chickpeas and avocado. Drizzle with remainder of dressing and a pinch of salt to taste. Eat!
- Prep Time: 20
- Category: salad
Keywords: mediterranean kale salad, greek salad