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Kale Salad with Tahini Dressing

Kale Salad with Tahini Dressing

  • Author: Cosette's Kitchen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Salad
  • Method: No cook
  • Cuisine: Mediterranean

Description

A hearty Kale Salad with a Creamy Tahini dressing.


Scale

Ingredients

Tahini Dressing

  • 2 teaspoons toum or 1 clove garlic
  • 1/2 cup tahini – I purchase mine from a local Middle Eastern store but you can find online
  • 1.5 teaspoons kosher salt* – cut in half if using table salt
  • 1/2 teaspoon oregano 
  • 1/2 teaspoon pepper
  • 2 tablespoons honey or maple syrup if you’d like to keep vegan
  • 1/3 cup lemon juice (juice from about 2 lemons)
  • 1/4 cup water (from tap or fridge)

Salad Ingredients

  • 2 cups chopped kale, stems removed if you can
  • 2 teaspoons olive oil
  • 1/2 avocado, diced
  • 1/4 cup shredded carrots
  • 2 tablespoons fresh Parmesan cheese, shaved
  • 1/2 cup cooked chicken, diced
  • 2 teaspoons toasted pine nuts

 

 


Instructions

Tahini Dressing

  1. In a small bowl, crush or press your garlic clove if you’re not using toum.
  2. Add your remaining dressing ingredients and whisk until smooth.
  3. Adjust your lemon and salt to taste.
  4. Store in fridge for up to 2 weeks in sealed container.

Salad Ingredients

  1. On a sheet pan or large bowl, add your chopped kale and about 2 teaspoons of olive oil. With clean hands, begin to work the olive oil and rub the kale leaves within your hands to soften. Continue for 1-2 minutes until leaves are soften and glistening with the oil.
  2. Pour about 1/4 cup of your dressing on the kale leaves to coat. I prefer dressing the leaves then assembling the remaining components of the salad and a final drizzle of dressing.
  3. Mix dressing with kale leaves then plate onto platter or 2 plates.
  4. Add your remaining ingredients and drizzle with additional dressing as desired.

 


Notes

  • To make dressing vegan, use maple syrup instead of honey
  • Options to substitute chicken to keep salad vegetarian/pesictarian: tofu, beans, salmon
  • All salad ingredients are versatile and can be adjusted to your preference. Add some pomegranate seeds or persimmon for a bit of sweetness or sub almonds for pine nuts. 

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