Mediterranean Herb Kale Salad Wraps

I must confess…I am on an herb bender.  I have been adding fresh mint, cilantro, basil, parsley, dill, and thyme to every juice, smoothie, salad, wrap, cheese, and soup that’s been gracing my lips lately.  They are just so fresh and flavorful, and you get complexity without sneaky fats and calories.  So today’s fare, that I am eating right at this very moment, is a lively blend of herbs, kale, and spinach tossed with a citrus dressing and wraped in collards with a smear of tahini cheese.  It takes 15 minutes to make and is simply divine.

Makes:  Approx 4 wraps

Time:  15 minutes


For Cheese:

3/4 cup tahini

3/4 cup fresh lemon juice

1/4 cup fresh parsley

1/2 tsp. sea salt

2 large garlic cloves


1.  In a food processor, combine tahini, lemon juice, parsley, sea salt, and garlic and purée until smooth.  Set aside.

For Salad Dressing:

2 small garlic cloves

1/2 tsp. sea salt

2 Tb. fresh lemon juice (preferably Meyer, but any will do.  Lime is also good.)

1 tsp. ground cumin

1/2 tsp. black pepper

1 Tb. maple syrup or agave

1/2 cup olive oil


1.  Using a mortar and pestle mash garlic with sea salt into a paste.  Transfer to a small bowl and add lemon juice, cumin, pepper, and maple syrup.  Stir until combine.  Slowly whisk in olive oil and set aside.

For Salad:

2 cups spinach

1/4 cup fresh parsley

1/4 cup fresh mint

1/4 cup fresh cilantro

1/2 bunch curly kale

1 handful mixed greens

1 cup garbanzo beans

1/4 cup grated carrots or squash

1/2 cup cucumber, diced

4 medium collard leaves


1.  In a food processor, combine spinach, parsley, mint, cilantro, and kale, and pulse 4 or 5 times or until chopped fine.  Transfer to a large bowl.

2.  Add mixed greens, garbanzo beans, carrots or squash, cucumber, and reserved salad dressing and toss to coat.

3.  Serve with collard leaves and a couple tablespoons of tahini cheese for spreading.

*  For a raw version, just omit garbanzo beans or add raw sprouted ones.

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