Mediterranean Super Green Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
What You'll Need
  • Super Greens
  • 1 head of fresh kale
  • 6 Brussels Sprouts
  • Pickled Onion
  • 1 red onion (thinly sliced)
  • 2 cups water
  • ½ cup white wine vinegar
  • 1 tsp. sugar
  • ½ tsp. salt
  • Hummus
  • 1 can garbonzo beans
  • Juice of one lemon
  • ¼ cup tahini
  • 3 cloves garlic
  • Lemon-Herb-Tahini Dressing
  • ½ cup plain greek yogurt
  • 1/34 cup tahini
  • 1 clove garlic
  • Juice of 2 lemons
  • Skirt Steak
  • 16 oz. skirt steak
  • salt and pepper
  • 2 cloves garlic (crushed)
  • 1 tbs. olive oil
  • Harissa
  • I used the recipe from Half Baked Harvest, found here
  1. Make the harissa
  2. Pickled Onion
  3. Bring the water to a boil. Add the thinly sliced onion and let cook for about 20 seconds. Remove from the heat and immediately submerge in an ice bath. Then transfer to a container and add the white wine vinegar, sugar and salt and place in the fridge for at least an hour.
  4. Skirt Steak
  5. In a large bowl, add the crushed garlic, olive oil, salt and pepper and the skirt steak. Toss together with your hands, making sure to coat the entire surface of the meat. Let marinate for 20 minutes.
  6. Add the marinated skirt steak to a hot heavy-bottomed pan and sear on all sides (about 5-10 minutes) then reduce the temperature and let cook with the lid on for 10-15 (or until cooked through).
  7. Greens
  8. Add the kale to a food processor and pulse until the leaves are in small bite-sized pieces. Place in a large bowl. Switch the attachment to the slicing blade and add the Brussels Sprouts. Once they have been sliced, add to the kale mixture and refrigerate until ready to serve.
  9. Hummus
  10. Add the can of garbanzo beans to a medium-sized pot and heat until they begin to boil. Remove from heat and add to a food processor. To the beans add garlic, lemon juice, olive oil, and tahini and blend until smooth. Place in a bowl and set aside until ready to serve.
  11. Lemon Herb Tahini Dressing
  12. Add the greek yogurt, tahini, cilantro, lemon juice and salt to the food processor and blend until smooth.
  13. To serve:
  14. Layer the ingredients as you see fit! I served mine with fresh na'an
Recipe by The Blonde Chef at