Kale Salad with Tahini Lemon Dressing

Did you know there is a farmers market on the Beltline every Tuesday from 4-8? It’s right by Ponce City Market, and there are some wonderful vendors there. You can get fresh produce, kombucha, raw breads, sign up for some fun sewing lessons at Top Stitch or even get your cards read by Atlanta favorite Modern Mystic.

I was there this week on behalf of Piedmont Healthcare, showcasing an easy recipe that could be made with ingredients found at the market. Check out the recipe below!

Kale Salad with Lemon Tahini Dressing

Serves 2-4 people



2 tbsp tahini

1 lemon, juiced

1 garlic clove, microplaned

3 tbsp olive oil

3 tbsp nutritional yeast

Pink salt to taste

Freshly cracked black pepper to taste


To make the dressing, combine all ingredients in a bowl and mix well. Adjust the consistency with water, it should be thick, not runny. Refrigerate if not using immediately, will keep up to 2 weeks, stored properly.



1 bunch curly kale, washed and de-stemmed

4 radishes, thinly sliced

1 kohlrabi bulb, thinly sliced

4 baby carrots, thinly sliced

2 tbsp roasted sunflower seeds

Pink salt to taste

Freshly cracked black pepper to taste


Thinly shred the kale using either a knife or a food processor. Combine it with the thinly shaved radishes, kohlrabi, carrots and sunflower seeds in a mixing bowl. Add the dressing along with some salt and pepper. Mix until well combined. Check for seasoning and serve.


All the produce featured in this post came from Cosmos Organics.


Roasted Eggplant and Quinoa Salad


This roasted eggplant and quinoa salad tastes like a big ol’ bowl of sunshine. It’s a delicious, healthy addition to any backyard bbq, tailgate or potluck!


Quinoa and Eggplant Salad

yield: 4 servings

3/4 cup Quinoa

1 cup Chickpeas, raw or canned (if canned, rinse well and skip cooking step)

1 cup ripe yellow Tomato, diced

1 medium Eggplant, sliced ½” thick rounds

1 cup baby bell red Peppers, sliced thinly

1 bunch Basil, lightly chopped (about ½ cup)

1 cup Red onion, sliced thinly

¼ cup Sherry vinegar

1 to 2 Lemons, for juicing

1 cup Olive oil, divided by 1 teaspoon, ¼ cup, ½ cup

1 cup Parmesan, freshly grated

Salt and pepper, to taste


To cook the chickpeas place them in a pot and cover with water. Boil until tender, about 2 hours, covering with more water if necessary. Cook the quinoa by combining the ¾ cup of quinoa with 1 ½ cups water, a healthy pinch of salt and a teaspoon of olive oil. Bring to a simmer, cover with a lid and cook for 18-20 minutes, until the water is absorbed and the quinoa is fluffy. Allow the chickpeas and quinoa to cool down to room temperature.

Pickle the onion by tossing the thinly sliced onion with sherry vinegar and salt. Mix well, then allow to sit for 15 minutes. The onion will turn pinkish and become softer in flavor and in texture.

Preheat the grill, and drizzle a quarter cup of olive oil on the eggplant. Season with salt and pepper. Grill the eggplant until it chars a little on both sides, about 4 minutes per side.

Mix all the ingredients together in a bowl, check for seasoning and serve right away or refrigerate. The salad will last for 2-3 days.