Kale Salad With Tahini Dressing

This super versatile kale salad features an amazing tahini dressing. Just add massaged kale, leftover cooked grains and veggies from your crisper drawer. Recipe yields 1 hearty meal-sized salad, so multiply as necessary.

Kale Salad with Tahini Dressing

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Total Time: 15 minutes
Servings: 1


  • ½  medium  bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
  • cup  leftover cooked grains (I love long-grain brown rice, quinoa, farro or wheat berries…)
  • carrots, sliced into long ribbons with a julienne peeler or regular veggie peeler
  • radish, thinly sliced and roughly chopped
  • tablespoons  pepitas (green pumpkin seeds) or sunflower seeds, toasted
  • More ideas: halved cherry tomatoes, sliced avocado, chopped bell pepper, whatever else strikes your fancy…
  • Green tahini dressing (yields about ¾ cup, so you’ll have plenty for future salads)
  • ⅓  cup  olive oil
  • ⅓  cup  lime juice (about 3 to 4 medium limes)
  • Handful of fresh cilantro
  • small  jalapeño, seeds and membranes removed, roughly chopped
  • tablespoons  tahini
  • 1 ½ teaspoons  honey or maple syrup
  • ½  teaspoon  ground cumin
  • clove garlic, roughly chopped
  • ¼  teaspoon  fine-grain sea salt, to taste
  • Pinch of red pepper flakes, optional for extra heat


  • To prepare the kale (skip this step if you’re using any other kind of fresh green), first use a sharp chef’s knife to remove the center ribs from the kale, then discard the ribs. Chop the kale into small, bite-sized pieces. Then, sprinkle the kale lightly with salt, and massage the kale by scrunching handfuls at a time until the kale is darker in color and fragrant. This step reduces the bitterness in the kale and improves its texture.
  • Combine the prepared kale, leftover grains (I like to warm mine a bit in the microwave first), carrot, radishes, toasted pepitas, and/or your toppings of choice.
  • To make the dressing: Combine all of the ingredients in a blender or food processor and blend until smooth, pausing to scrape down the sides as necessary. Taste, and blend in additional salt if the dressing needs a little more oomph. If you’d like spicier dressing, blend in a pinch of red pepper flakes. If the dressing is too bold for your liking, dilute it with a little more olive oil and blend again.
  • Drizzle the green tahini dressing generously over the salad (you’ll still have plenty leftover) and enjoy.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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