Cucumber, Chicken & Kiwi Salad with Tahini Za’atar Dressing
I am going to be honest I never thought of putting kiwi in my salad but with this combo it adds the perfect amount of tartness and sweetness.
This dressing is Middle Eastern inspired as I used tahini and za’atar, a popular Middle Eastern spice blend. I included the recipe at the bottom of the post. Tahini is made from sesame seeds, which are an amazing source of calcium among many other nutrients like B vitamins, magnesium and zinc.
I also got to use some delicious fresh herbs like mint and dill from the garden that adds the ultimate pop of flavour. The goat feta cheese is optional but highly recommended as it takes the creamy level up a notch. I topped the salad with some leftover grilled chicken and sprinkled some extra za’atar on it. If you want to keep this dish vegetarian you can sub the chicken for chickpeas or roasted chickpeas if you like the crunch factor.
This is the perfect salad to switch up your salad game and try some different flavours to keep it interesting and delish!
Za’atar Spice Blend
- 2 tsp of dried thyme
- 2 tsp of dried oregano
- 2 tsp of toasted sesame seeds
- 3 tsp of sumac
- 1/2 tsp of sea salt
Add the thyme, oregano and sea salt to mortar and pestle and grind. Stir in the sesame seeds and sumac and stir. Transfer to a spice jar.
Tahini Za’atar Dressing
- 3 tbsp of olive oil
- 3 tbsp of lemon juice
- 1 tbsp of raw honey
- 1 1/2 tbsp of tahini
- 1/2 tbsp of za’atar