I made lunch for just myself yesterday and was pleasantly surprised at the newfound freedom that went along with that. Cooking for only myself is something I rarely do these days so I found it refreshing not having to worry about pleasing anyone else’s palette besides my own. Don’t misunderstand, some of my greatest joys come from cooking for others and I love bringing people together to share a meal. It’s a privilege to be able to feed and nourish others. Lately though my kids have become frustratingly pickier eaters (Aren’t they supposed to become less picky as they grow older?!) and it’s interesting how my choices in food differ when it’s just me. These kale salad tortillas with za-atar yogurt… these are what my dreams are made of.
I mostly used the recipe for this kale salad, except this time I added thinly sliced fennel and substituted sunflower seeds and pepitas for the pine nuts. For the tortillas, I used sprouted multigrain, which I heated directly over an open flame on the stove. Carefully heating the tortillas this way achieves those beautiful charred edges without using a grill. I often find all-natural sprouted grain tortillas stiff and dry, but after a few minutes of heat, they become soft, pliable, and so much more toothsome.
Za’atar is a Middle Eastern spice blend that has lots of variations, but is usually a mixture of dried thyme, sumac, roasted sesame seeds, and salt. You can buy it pre-made in the spice aisle or make your own. The za’atar yogurt layered at the bottom and drizzled on top gives these tortillas that extra kick in flavor and creaminess. It adds a slight tang and complements the bright lemony kale salad perfectly. I ate all three of these for lunch.
And as it turns out, Ryan ended up giving these leftovers a thumbs up and my little girl willingly gave the salad a try, so there may be opportunities for me to make this again for the family after all.
- 1 bunch kale
- 2 cups thinly sliced red cabbage
- 1 cup grated carrots (about 2 medium carrots)
- ¾ cup thinly sliced fennel (about ½ fennel bulb)
- 3 tablespoons toasted sunflower seeds
- 3 tablespoons toasted pepitas
- 2 tablespoons olive oil
- 1½ tablespoons fresh lemon juice
- ¼ teaspoon sea salt
- dash of pepper
- Za'atar Yogurt
- 1 cup plain whole milk or low fat yogurt
- 1 teaspoon za'atar
- pinch of kosher salt
- sprouted multigrain tortillas
- Remove kale leaves from the tough stalks and thinly slice kale into shreds. Toss with the cabbage, carrots, fennel, and seeds.
- Whisk olive oil, lemon juice, salt, and pepper together. Pour over salad, tossing together until salad is evenly coated. Season to taste with additional salt and pepper. Allow salad to marinate in dressing for 15 minutes or so while preparing tortillas and za'atar yogurt.
- In a small bowl, whisk together the yogurt, za'atar, and salt. Set aside.
- To prepare tortillas, turn a stove burner to medium high. Using tongs, carefully hold a tortilla over the open flame, about 2 minutes per side until tortilla becomes soft and pliable and edges begin to char. While tortilla is still warm, gently mold tortilla into a taco shape. Repeat with the remaining tortillas.
- To assemble, spread 1 tablespoon za'atar yogurt on the bottom of the tortilla. Top with kale salad and an additional drizzle of yogurt. Serve immediately.
