Name: Fadi’s Mediterranean Grill - Memorials Kale Recipe
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Ingredients: 1.5 lbs fresh curly kale, stems removed and leaves chopped; 6 oz baby kale or mixed baby greens (optional, to soften texture); 2 cups red cabbage, thinly shredded; 2 cups carrots, julienned or shredded; 2 cups cherry tomatoes, halved; 1 large cucumber, seeded and thinly sliced; 0.5 cup red onion, thinly sliced; 2 lbs grilled chicken breast, sliced (serve on side); 3 cups chickpeas, cooked or canned, rinsed and drained; 2 cups toasted almonds or sunflower seeds; 1.5 cups feta cheese or shaved Parmesan (optional); 1 cup tahini (well-stirred); 1 cup fresh lemon juice; 0.5 cup extra-virgin olive oil; 0.75 cup warm water (to thin); 3 cloves garlic, minced (about 2-3 medium cloves); 2 tbs maple syrup or honey; 2 tsp Dijon mustard; 2 tsp sea salt; 1 tsp black pepper; 1 tbs lemon zest (optional); 0.75 cup extra dressing, packed separately per container; 0 to taste sea salt and cracked pepper (to taste)

Method

Kale Salad Base (per 12-person office package)

Prepare kale

Wash the kale thoroughly. Strip the leaves from the stems and chop into 1–1.5 inch pieces. Place chopped kale in a very large mixing bowl.

Massage kale

Sprinkle 1 teaspoon sea salt and 2 tablespoons lemon juice over the kale. Using clean hands, massage the leaves for 2–3 minutes until they darken and soften. This reduces bitterness and makes the kale more palatable for bulk office servings.

Add vegetables

Fold in the baby kale/mixed greens (if using), shredded red cabbage, carrots, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently to combine so the vegetables are evenly distributed.

Protein & Crunch Add-ins (optional, included in group package)

Prepare proteins and crunchy toppings separately so recipients can customize. For grilled chicken: season 2 lbs chicken breasts with salt, pepper, and a little olive oil, grill over medium heat 6–7 minutes per side until internal temperature reaches 165°F (74°C). Slice thinly and cool slightly. For chickpeas: drain, rinse, pat dry, and toss with 1 tsp olive oil, 1/2 tsp salt, and 1/2 tsp smoked paprika; roast at 400°F (200°C) for 15–20 minutes until slightly crispy. Toast almonds or sunflower seeds in a dry skillet over medium heat 4–6 minutes until fragrant, stirring frequently. Portion these add-ins into separate containers for the group package.

Lemon-Tahini Dressing (makes ~3 cups)

In a medium bowl or pitcher, whisk together 1 cup tahini and 1 cup fresh lemon juice until smooth and slightly thick. The mixture may seize initially; continue whisking.

Add 1/2 cup extra-virgin olive oil, 3 minced garlic cloves, 2 tablespoons maple syrup (or honey), 2 teaspoons Dijon mustard, 2 teaspoons sea salt, and 1 teaspoon black pepper. Whisk to combine.

Gradually whisk in warm water, about 3/4 cup, a little at a time until the dressing reaches a pourable but creamy consistency. Taste and adjust seasoning with additional salt, lemon, or sweetener as needed. Refrigerate until ready to assemble. Keep most dressing in a separate container and allocate ~3–4 ounces (0.75 cup total across packages) as a dressing pack for each salad container in the group package.

Finishing & Packaging

Right before service or delivery, place portioned kale salad base into individual compostable or plastic containers sized for office portions (aim for ~12 servings total from this package). Add toppings (chickpeas, toasted seeds, cheese) in small side cups or compartments to keep them crisp.

Add sliced grilled chicken in a separate container or top small portions as requested. Include a dressing cup (about 3–4 oz) with each salad and a small lemon wedge if desired. Sprinkle a little lemon zest over the salad base for aroma if packing immediately prior to pickup.

Label each container with reheating/storage instructions: 'Keep refrigerated. Dressing separate until ready to eat. Consume within 48 hours.' Provide simple assembly note: 'Toss kale and vegetables with dressing, then add protein and crunchy toppings.'