Tara Breinig

Marketing Coordinator

Now that summer is winding down, but temps are still warmer than usual, you might still be harvesting Quick Snack Cucumbers from your Kitchen Minis plant. We have another delicious recipe you can prepare for lunch or dinner or even extra for the next day! Enjoy this seedless cucumber salad that also features the crunch of kale, nuts and chickpeas mixed with a yummy tahini dressing. Enjoy!

Salad Ingredients

• 4 or 5 Quick Snack Cucumbers, diced
• 1 large bunch Lacinato or curly kale, stems removed and leaves chopped
• 1 can chickpeas, 15 ounces, drained and rinsed
• 1 cup cooked quinoa, cooled
• 1/2 cup chopped fresh herbs, such as parsley, cilantro, mint or dill
• 1/2 cup chopped nuts or seeds, such as walnuts, almonds, sunflower seeds or pepitas
• Optional: 1/2 cup crumbled feta cheese

Creamy Tahini Dressing

• 1/4 cup tahini
• Juice and zest of 1 fresh lemon
• 1 to 2 garlic cloves, minced or grated
• 2 tablespoons olive oil
• 1 teaspoon maple syrup or honey
• 1/4 to 1/2 cup warm water, as needed to thin
• Salt and pepper, to taste

Instructions

1. Cook the quinoa: Prepare the quinoa according to the package instructions. Allow it to cool completely before adding it to the salad.

2. Massage the kale: Place the chopped kale in a large bowl with 1 tablespoon of olive oil and a pinch of salt. Massage the leaves with your hands for 3 to 5 minutes, until softened and dark green.

3. Make the dressing: Whisk together the tahini, lemon juice, lemon zest, garlic, olive oil, maple syrup or honey, salt and pepper. Gradually add warm water until the dressing is smooth and pourable.

4. Combine the salad: Add the cooled quinoa, cucumber, chickpeas, fresh herbs, nuts or seeds and optional feta to the bowl with the kale.

5. Toss and serve: Pour the tahini dressing over the salad and toss until everything is evenly coated. Serve immediately or refrigerate for 30 minutes to allow the flavors to combine.