Fish Free Za'atar-Tahini Kale and Blueberry Salad

Total time30 min

Prep time20 min

Cook time5 min

4.6

(3)

Fish Free Za'atar-Tahini Kale and Blueberry Salad

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Ingredients

4 servings

For the dressing

⅓ cup tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp extra virgin olive oil
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 ½ tsp za'atar
¼ tsp ground turmeric
¼ tsp fine sea salt
3–4 tbsp water, to thin

For the salad

1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
1 tbsp extra virgin olive oil
¼ tsp fine sea salt
1 cup fresh blueberries
1 english cucumber, halved lengthwise and sliced into half-moons
½ cup dry-roasted walnuts, roughly chopped
¼ cup thinly sliced red onion
¼ cup pomegranate arils (optional)

For serving

1 tsp za'atar, for finishing

Instructions

1
Preheat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast for 5–7 minutes, until fragrant and lightly deepened in color — watch closely, as they can brown quickly. Remove from the oven and let cool.
2
In a small bowl, whisk together the tahini, lemon juice, 2 tbsp olive oil, honey, 1 1/2 tsp za'atar, turmeric, and 1/4 tsp salt until smooth. Whisk in water 1 tablespoon at a time until the dressing is pourable and coats the back of a spoon — about 3–4 tablespoons total.

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