Kale Cumber Salad

Summer is here and salads are back on the menu. This is a variation of the traditional dill cucumber salad. It's a balanced meal - includes protein, healthy fats, lots of alkalizing vegetables and some pseudo grains. The perfect weekday lunch or dinner. And if you're HUNGRY at lunch or dinner, it's perfectly o.k. to throw in some extra legumes or even add some chicken, hemp hearts or chia to this recipe.

Makes 2 servings.

Salad Ingredients

  • 4 cups kale, divided (washed and chopped) - feel free to add more kale if need be

  • 1 cup cooked beans of your choice (white beans, chickpeas, etc.)

  • 1 cup cooked quinoa, divided

  • 1 cucumber, sliced and divided

Cucumber Dill Dressing Ingredients

  • 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

Preparation

  • Divide salad ingredients into two bowls.

  • Add 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 desired thickness is reached.

  • Add dressing to salads and gently toss.

  • Serve & enjoy!

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DISCLAIMER: Please read the following disclaimer carefully. Vanessa Bond is not a doctor and does not diagnose or treat disease. The information on this website is not intended to replace the advice or recommendations of your primary health care provider and is not intended as medical advice. The information is intended as a complement to existing therapy - not as a substitute. The focus is to educate on how to make better decisions in order to build and maintain better nutritional balance. She and this web site encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

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