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Anything-Goes Kale Salad with Green Tahini Dressing

4.9 from 13 reviews

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.

Ingredients

Per salad

Green tahini dressing (yields about 3/4 cup, so you’ll have plenty for future salads)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Drizzle the green tahini dressing generously over the salad (you’ll still have plenty leftover) and enjoy.

Notes

Make it gluten free: Be sure to use a gluten-free option like rice or quinoa.
Storage suggestions: This dressing keeps well, refrigerated, for about 1 week.