Kale Cucumber Salad

Print Recipe
Kale Cucumber Salad
Course Lunch, Main Dish
Prep Time 10 minutes
Servings
Ingredients
Salad
  • 4 cups kale divided
  • 1 cap cooked beans of your choice (white beans, chickpeas, etc.)
  • 1 cup cooked quinoa divided
  • 1 cucumber sliced and divided
Cucumber Dill Dressing
  • ½ cup tahini
  • ½ lemon juiced
  • 2 tbsp dill
  • ½ cup cucumber chopped
  • 1 green onion chopped
  • ½ tsp maple syrup
  • 2 dashes salt
  • 2 dashes black pepper
  • ¼ tsp garlic minced
Course Lunch, Main Dish
Prep Time 10 minutes
Servings
Ingredients
Salad
  • 4 cups kale divided
  • 1 cap cooked beans of your choice (white beans, chickpeas, etc.)
  • 1 cup cooked quinoa divided
  • 1 cucumber sliced and divided
Cucumber Dill Dressing
  • ½ cup tahini
  • ½ lemon juiced
  • 2 tbsp dill
  • ½ cup cucumber chopped
  • 1 green onion chopped
  • ½ tsp maple syrup
  • 2 dashes salt
  • 2 dashes black pepper
  • ¼ tsp garlic minced
Instructions
  1. Divide salad ingredients into two bowls.
  2. dd all dressing ingredients into a food processor or blender and blend until creamy. You may need to add water to thin. Add it slowly, a tbsp at a time until the desired thickness is reached.
  3. Add dressing to salads and gently toss.
  4. Serve & enjoy!
Recipe Notes

Extra dressing can be stored in the fridge for a few days.

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