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Kale salad with tahini dressing served on plates with avocado slices and sesame seeds.

Vegan Kale Salad with Tahini Dill Dressing

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.
5 from 7 votes
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Author: Liv King

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

This salad makes 2 larger servings or 4 smaller servings. 
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