Kale Cucumber Salad

13 25 1035
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 2
Kale Cucumber Salad
Health Highlights


4 cup Kale (salad)
1 cup White beans, canned (salad)
1 cup Organic Quinoa (salad)
1 cucumber(s) Cucumber (salad)
1/2 cup Tahini (cucumber dill dressing)
1/2 medium Lemon (cucumber dill dressing)
2 tbsp Dill, dried (cucumber dill dressing)
1/2 cup Cucumber (cucumber dill dressing)
1 green onion (stem) Green onion (cucumber dill dressing)
1/2 tsp Maple syrup (cucumber dill dressing)
1 dash Salt (cucumber dill dressing)
1 dash Black pepper (cucumber dill dressing)
1/4 tsp Garlic (cucumber dill dressing)


De-vein and chop kale.  Slice and divide cucumbers. Cook the beans and quinoa.

Divide salad ingredients into two bowls.

Add all cucumber dill 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!

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

Nutrition Facts

Per Portion

Calories 1035
Calories from fat 360
Calories from saturated fat 49
Total Fat 40 g
Saturated Fat 5.5 g
Trans Fat 0
Polyunsaturated Fat 18.2 g
Monounsaturated Fat 13.4 g
Cholesterol 0
Sodium 708 mg
Potassium 2441 mg
Total Carbohydrate 138 g
Dietary Fiber 25.4 g
Sugars 8.9 g
Protein 43 g

Dietary servings

Per Portion

Fruit 0.3
Grain 1.3
Meat Alternative 2.5
Vegetables 5.7

Energy sources