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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Serves: 1 Total Time: 15 minutes


  • ½ medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
  • 1 cup leftover cooked grains (I love long-grain brown rice, quinoa, farro or wheat berries…)
  • 2 carrots, sliced into long ribbons with a julienne peeler or regular veggie peeler
  • 1 radish, thinly sliced and roughly chopped
  • 2 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
  • 1 small jalapeño, seeds and membranes removed, roughly chopped
  • 2 tablespoons tahini
  • 1 ½ teaspoons honey or maple syrup
  • ½ teaspoon ground cumin
  • 1 clove garlic, roughly chopped
  • ¼ teaspoon fine-grain sea salt, to taste
  • Pinch of red pepper flakes, optional for extra heat


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