Kale + beet salad with tahini dressing

Kale + beet salad with tahini dressing

Say good bye to boring kale salad. Jazz up any salad with this delicious dressing with tahini, lemon juice and olive oil, and you got yourself a winning salad, in my opinion ūüėČ

You can add anything else to the kale, I like using beets, any type of grains like quinoa or farro, some nuts and avocado. I love the texture and knowing that I also am getting my healthy fats. Give this salad dressing a try and you can also have it as a dip. 




  • 1 bag of kale. I use curly kale from Trader Joe‚Äôs, or if you get from farmers market, make sure you wash it well
  • 1 medium beet (roasted or boiled)
  • pepitas (pumpkin seeds)
  • avocado (optional) ¬†

Tahini dressing:

  • 1/4 cup tahini (sesame seed paste)
  • 1/2 lemon, juiced
  • 3-4 Tbsp good olive oil
  • Pinch each salt and pepper

Mix all the ingredients of the dressing in a bowl and whisk, or can also use a blender. 

Combine with the salad ingredients and enjoy. You can also make this in advance since the kale won’t wilt; however the beets will turn everything purple. Store any unused dressing in the fridge for later use.

Kale and watermelon salad with feta and pepitas

Kale and watermelon salad with feta and pepitas

One thing I love about summer is the vibrant foods, freshness of ingredients and of course, how easy it can be to make healthy salads. This recipe came about as I found myself with a huge 5 lbs watermelon that I got at the store. It might not be too much, but for one person only and not that we could save left over watermelon for a while, so I had to resource in different ways to enjoy it. I mean, I love watermelon and I could easily eat it all in a couple of sittings, oops! But with its high sugar content and very little fiber, I had to mix it up into ways to enjoy the flavor while also getting nutritious foods that keep me satisfied.


  • 2 handful of chopped curly kale (or any other kale)
  • 2 cups watermelon, cut in bite size cubes (or more, I just kept adding more to my plate, cuz I *heart* watermelon)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup cooked barley (or any other grain)
  • 1/2 small red onions, julienned or diced
  • 3 tbsp pepitas (pumpkin seeds)
  • lemon vinaigrette (lemon juice, zest, olive oil, a splash of vinegar, salt and pepper)


You can add the vinaigrette to the kale in advance to soften. Add the rest of the ingredients and enjoy. 

As you can tell, the kale and barley can withhold the dressing, so you can totally make this in advance or for lunch the next day, but keep the watermelon, cheese and pepitas separate. Just add at the last minute. 

Very refreshing and delicious! 

Lentil + Quinoa patties with Cashew sauce (and kale salad)

Lentil + Quinoa patties with Cashew sauce (and kale salad)

OMG you guys have to try this one. Delicious mini patties that can be easily made as a savory snack, or into a meal with a salad on the side (and could also make them bigger like burger size). These puppies are so delicious that you could make a big batch and save some in the freezer for a later time. Just remember to store them in a tightly sealed container. 
This is a very delicious way of getting some plant protein and fiber from the quinoa and lentils. Also, feel free to customize any way you want. I’ve tried adding oats, barley and really guys, any grain will do. And the sauce! Mhmmm it is so delicious that I end up making it quite often and use it as salad dressing, condiment for a veggie burger, as a dip, heck!, I could just be drinking that stuff.¬†
  • 1 cup cooked lentils
  • 1 cup cooked quinoa¬†
  • 1 small onion (diced)¬†
  • diced mushrooms (I use shiitake)
  • a handful shredded carrots
  • a handful shredded zucchini
  • a handful of parsley, chopped
  • 1 egg
  • S&P
  • cumin, turmeric, cayenne

for the cashew sauce 

  • 1 cup cashew (previously soaked)¬†
  • splash of almond milk /or water (this depends how thin or thick you want the sauce)
  • juice of 1 lemon
  • 1 tbsp miso paste
  • 1 tbsp tahini sauce¬†
  • salt & pepper to taste
  • gluten-free tamari (or soy sauce)
  • nutritional yeast (optional)

First, let’s make the sauce. This is super easy, just put all the ingredients in a blender and that’s it! :). Transfer to a glass container and put in the fridge until use.

Now on to the patties, but before that, let me remind you that this is a perfect way to re-use any left over quinoa, beans, rice, etc. 

Set your oven to 350F, meanwhile saute the onions and mushrooms until well cooked, once done, put aside.  

In a bowl, mix the lentils and quinoa, and with a fork, start combining and mushing them up a bit¬†but do not over do it. You don’t want it to be mushy, just so that¬†they stick together. Add the onion-mushroom mixture and¬†the shredded veggies. Season with the spices.¬†

Once they are all incorporated, mix in the egg. Form small patties and bake at 350F for about 30 minutes. Half way, check and flip them around.




Serve this with one of my kale salads. Check this recipe of kale + beets salad with tahini sauce OR my latest favorite, watermelon with kale, feta and pepitas.