Anything-Goes Kale Salad with Green Tahini Dressing Recipe
This vibrant Anything-Goes Kale Salad with Green Tahini Dressing is a quick, nutritious, and customizable dish perfect for a wholesome lunch or dinner. Featuring massaged kale, leftover grains, fresh veggies, toasted pepitas, and a zesty, creamy green tahini dressing, this salad balances flavors and textures beautifully in just 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- ½ medium bunch kale (preferably Tuscan/lacinato variety) or several handfuls of your favorite greens
- 1 cup leftover cooked grains (brown rice, wild 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
- Optional toppings: halved cherry tomatoes, sliced avocado, chopped bell pepper
Green Tahini Dressing
- 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
- 1½ 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)
Instructions
- Prepare the kale: Use a sharp chef’s knife to remove and discard the tough center ribs from the kale if using. Chop the kale into small, bite-sized pieces. Lightly sprinkle the kale with salt, then massage it by scrunching handfuls at a time until the kale becomes darker in color and fragrant. This reduces bitterness and improves texture.
- Combine salad ingredients: In a large bowl, mix the massaged kale with the leftover cooked grains (warmed slightly if preferred), carrot ribbons, sliced radishes, toasted pepitas, and any additional desired toppings like cherry tomatoes, avocado, or bell pepper.
- Make the green tahini dressing: Add olive oil, lime juice, fresh cilantro, jalapeño, tahini, honey or maple syrup, ground cumin, garlic, and sea salt to a blender or food processor. Blend until smooth, pausing to scrape down the sides as needed. Taste and adjust salt as necessary. For extra heat, blend in a pinch of red pepper flakes. If the dressing is too intense, dilute with more olive oil and blend again.
- Dress the salad: Drizzle the green tahini dressing generously over the salad mixture and toss to combine evenly. Serve immediately and enjoy the fresh, vibrant flavors.
Notes
- Massaging the kale wilts the leaves, making them tender and less bitter for better salad texture.
- Leftover cooked grains add heartiness and can be any type you have on hand.
- Feel free to customize toppings to your preference, such as adding cherry tomatoes, avocado, or bell peppers.
- The dressing can be stored in the refrigerator for up to 3 days; stir well before using.
- For a vegan option, use maple syrup instead of honey.
- To toast pepitas or sunflower seeds, heat them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly browned.
