Bright kale tahini salad (Printable Version)
A nutrient-packed kale salad tossed with colorful vegetables and a creamy lemon-tahini dressing.
# What You'll Need:
→ Greens
01 - 6 cups kale, stems removed and leaves chopped
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup shredded carrots
04 - 1 yellow bell pepper, diced
05 - ½ small red onion, thinly sliced
→ Seeds & Nuts
06 - ¼ cup toasted sunflower seeds
→ Dressing
07 - 3 tablespoons tahini
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon extra-virgin olive oil
10 - 1 tablespoon maple syrup
11 - 1 tablespoon water, as needed to thin
12 - ½ teaspoon sea salt
13 - ¼ teaspoon freshly ground black pepper
# How To Make:
01 - Place the chopped kale in a large mixing bowl. Add a pinch of salt and massage with your hands for 1 to 2 minutes until leaves soften and turn bright green.
02 - Add halved cherry tomatoes, shredded carrots, diced yellow bell pepper, and thinly sliced red onion to the kale. Toss gently to mix evenly.
03 - Whisk tahini, fresh lemon juice, olive oil, maple syrup, sea salt, and black pepper in a small bowl. Gradually add water to achieve a creamy, pourable consistency.
04 - Drizzle the dressing over the kale and vegetables. Toss thoroughly until all components are evenly coated.
05 - Sprinkle toasted sunflower seeds on top immediately before serving to preserve their crunch.
# Expert Advice:
01 -
- It comes together in 15 minutes, no cooking required, just hands and a sharp knife.
- The massaged kale transforms into something tender and silky without any heat.
- One tahini-lemon dressing does the heavy lifting, coating every leaf and vegetable with warm, nutty flavor.
02 -
- Massaging the kale is not optional—it's what transforms raw leaves into something tender and welcoming.
- Make the dressing thinner than you think it should be; it will coat better and taste more balanced than a thick, clumpy sauce.
03 -
- Make the dressing up to 2 days ahead and store it in a jar; shake well before using and thin with water if needed.
- If you're bringing this to a picnic or potluck, pack the dressing separately and dress the salad just before serving so it stays crisp.