Salads should never be boring! This Vegan Kale Salad with Tahini Dressing is the perfect balance of healthy yet so satisfying and creamy. Add tofu or chickpeas and serve it as a main dish or pair it with your favorite dinners as a fresh side dish.
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Kale is massaged and tossed with crisp cucumbers, ripe avocado slices, thinly sliced radishes, and pickled red onion.
It's tossed in an earthy yet completely addicting tahini dressing.
The tahini dressing is made by combining tahini with a few simple ingredients including lemon juice, olive oil, Dijon mustard, garlic, and maple syrup.
You're going to want to drizzle this flavorful sauce on everything.
Ingredients
Creamy tahini dressing tossed with kale, crisp cucumbers, and pickled red onions. This vegan side salad is sure to impress!
Kale: Kale can be tough so I have included my best tips for enjoying kale. Scroll down to Tips & Tricks!
Vegetables: You can add any vegetables that you enjoy. I usually go for quick pickled red onions, avocado slices, cucumber, and radishes.
Tahini: Tahini is the base of our salad dressing. It has a very earthy and bitter flavor but is not overpowering. When paired with olive oil, lemon juice, and maple syrup the bitter flavor is toned down.
Olive Oil: Extra-virgin olive oil adds the best flavor. I don't recommend leaving it out or substituting it with a different oil.
Dijon Mustard: Dijon mustard adds a tangy and sharp flavor to our dressing. Please note that not all Dijon mustards are vegan but there are vegan-friendly varieties available. The brands Woodstock, Annie's, Sir Kensington's, 365 Whole Foods, and Primal Kitchen are vegan and delicious!
Lemon Juice: Lemon juice adds an acidic flavor and brightens up this dressing.
Maple Syrup: A little sweetness is needed to balance the earthiness of this tahini dressing.
Fresh Dill: The dill adds freshness and a nice herb flavor. I recommend fresh but dried dill will work in a pinch.
Warm Water: Water is needed because when all the ingredients are mixed together, it will be quite thick. The warm water will thin it out to your desired consistency.
Helpful Equipment
A set of glass mixing bowls comes in handy when making salads at home.
For storing leftover salad dressing, I love these weck jars.
How to Make This Recipe
This kale salad with a vegan tahini dressing is super simple to whip up. Here is how to do it!
The full written recipe can be found in the recipe card below.
Step 1: Add the tahini, olive oil, lemon juice, dijon mustard, maple syrup, fresh dill, minced garlic, salt, and pepper in a small jar or bowl.
Step 2: Whisk until well combined.
Step 3: Add chopped dill.
Step 4: Thin out with warm water. You might need less or more depending on your desired consistency.
Step 5: Finely chop the kale and add to a large serving bowl. Add a spoonful of the dressing and massage the kale using clean hands until it is broken down and less tough.
Step 6: Add in the pickled red onion, radishes, and cucumbers.
Step 7: Toss until well combined and adjust salad dressing as needed.
Step 8: Divide salad onto serving dishes and top with more salad dressing, sliced avocado, and a sprinkle of sesame seeds. Serve and enjoy!
Substitutions & Additions
Kale: If you're not a big fan of kale, you can use spinach or a mixed spring mix.
Vegetables: Roasted sweet potatoes, carrots, and tomatoes would be delicious.
Add a boost of protein: I recommend chickpeas, white beans, or baked tofu to add plant-based protein.
Serving Ideas
This vegan kale salad can be served as a side dish or main dish.
The tahini lemon dressing can be used for a variety of different salads or as a dip for vegetables.
Roasted Vegetables: Roasted vegetables such as sweet potatoes, carrots, or Brussels sprouts are a great accompaniment to this kale salad with tahini dressing.
Brown Rice: Adding cooked brown rice to your kale salad can make it more substantial and turn it into a hearty meal.
Grilled or Baked Tofu: Grilled or roasted tofu is an excellent addition to the kale salad. I partially love adding BBQ tofu.
Chickpeas or Beans: Adding chickpeas or white beans can boost the protein content of the salad and make it more filling.
Nuts and Seeds: Toasted nuts or seeds like almonds, sunflower seeds, or pumpkin seeds are great for added protein, healthy fats, and crunch.
Tips & Tricks
Kale salad doesn't have to be a pain to eat!
Chop it up! I always finely chop kale into small pieces. Big pieces of kale can be tough to chew and not super pleasant.
Massage the kale: Chop the kale and add a splash of your salad dressing and use your hands to massage it until it starts to break down. It'll get deeper green in color and will become softer and easier to digest and chew.
Let it sit for a bit: Massage the kale first and then continue prepping the remaining ingredients. Most salads get soggy and gross when they sit already dressed but kale gets softer and more delicious.
Pair with Complementary Flavors: Kale pairs well with ingredients like apples, dried cranberries, and dressings with added sweetness. These ingredients balance the bitterness.
Use Creamy Dressings: Creamy dressings such as this tahini dressing adds richness and creaminess to the kale which makes it more enjoyable.
Storage
Store leftover salad dressing in an airtight container for up to 3-4 days. Dressed kale salad is best served fresh or within 24 hours.
Frequently Asked Questions
Tahini has an earthy and almost bitter flavor but it isn't overpowering and is toned down with added ingredients like lemon, olive oil, and Dijon mustard.
Yes, kale can be eaten raw. But some people can find the tough texture offputting so massaging the kale will break it down and make it more palatable.
Instead of using lemon juice to soften and massage kale, use your salad dressing.
Massaging the kale will break it down and reduce the bitterness. Adding a balanced dressing and sweet ingredients like apples, dried cranberries, and sweet potatoes can help too.
More Salad Recipes You'll Love
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Recipe
Vegan Kale Salad with Tahini Dill Dressing
Ingredients
Vegan Kale Salad
- 4 cup Finely Chopped Kale
- 1 Ripe Avocado
- ¼ cup Red Onion I use pickled
- 2-3 Radishes thinly sliced
- 1 Mini Cucumber thinly sliced
- Sesame Seeds for garnish
Tahini Dill Dressing
- ¼ cup Tahini
- 2 tablespoons Olive Oil
- Juice of 1 Small Lemon
- 2 teaspoons Dijon Mustard see note
- 1 tablespoon Maple Syrup
- 1-2 tablespoons Fresh Dill
- 2 Garlic Cloves minced
- Pinch of Kosher Salt to taste
- Pinch of Black Pepper
- ¼ cup Warm Water as needed
Instructions
- Whisk together tahini, olive oil, lemon juice, dijon mustard, maple syrup, fresh dill, minced garlic, salt, and pepper in a small jar or bowl until well combined.
- Thin out with warm water. You might need less or more depending on your desired consistency.
- Prep salad ingredients. Feel free to add your favorite salad toppings!
- Finely chop the kale and add to a large serving bowl. Add a spoonful of the dressing and massage the kale using clean hands until it's broken down and less tough.
- Add in the pickled red onion, radishes, and cucumbers and toss until combined.
- Divide salad onto serving dishes and top with more salad dressing, sliced avocado, and a sprinkle of sesame seeds. Serve and enjoy!
Notes
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Rachael M. says
10/10! So simple and delicious. I have been using it on everything from salads, as a dip with veggies, dressing on grain bowls, and plan to use it with some tofu this evening. Definitely needed some thinning out with the hot water, thank you for the tip.
Liv says
So happy you are enjoying this dressing!