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.
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
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!