Anything-Goes Kale Salad with Green Tahini Dressing
This super versatile kale salad features an amazing tahini dressing. Just add massaged kale, leftover cooked grains and veggies from your crisper drawer!
Updated by Kathryne Taylor on August 29, 2024
105Comments
Jump to recipe
Now that the cookbook insanity has calmed down, I’m trying to get back to better habits. Taste testing all day can be tiresome, and the regular breakfast/lunch/dinner routine flies out the window pretty fast.
I know, you think it sounds so great, until your belly is full and you’re staring down yet another muffin. That’s usually when I go on a tirade about the subjectivity of flavor and want to sit on the beach with some multiplication flash cards. At least you always get the right answer with math.
I’ve resolved to get more sleep and eat a big green salad every day, and I’ve been keeping my salad resolution as long as the supplies are ready. Pre-washed greens and homemade salad dressing are the two key ingredients. Leftover cooked grains are great to have on hand, too. They add bulk and sticking power.
Today, I thought I’d share my favorite combination, for those who are in a salad rut. It starts with a base of massaged kale and warmed, leftover cooked grains (I’m partial to long-grain brown rice and farro, but quinoa is great, too), and random veggies from the vegetable drawer.
The kicker is a super flavorful lime, jalapeño and cilantro dressing, which is creamy, thanks to some tangy tahini. This salad would keep great until lunchtime, if you’re packing your lunch, and it’s also easy to throw together at home. Hooray for salads!
Anything-Goes Kale Salad with Green Tahini Dressing
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
- ½ medium bunch kale, preferably the Tuscan/lacinato variety, or several handfuls of your favorite greens
- 1 cup leftover cooked grains (I love 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
- More ideas: halved cherry tomatoes, sliced avocado, chopped bell pepper, whatever else strikes your fancy…
Green tahini dressing (yields about ¾ cup, so you’ll have plenty for future salads)
- 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
- 1 ½ 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
- 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.
- In a bowl, 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.
- 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.
- 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.
Make it vegan: Use maple syrup instead of honey.
Storage suggestions: This dressing keeps well, refrigerated, for about 1 week.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I have made this MANY times! It is a family favorite!
Wonderful, Margaret! Thank you for your review.
I received a grocery delivery with way more kale than I meant to order and, (determined not to let it go bad) went on a hunt for new ways to use it. This recipe was my favorite one I found!
I had to use a red chili pepper because jalepeños can be difficult to find where I live, but the dressing still tasted great! This salad packed well for lunch. Will certainly be making it again soon.
I love that, Kate! Thank you for sharing.
Yummmmmm!! Well, I did make some substitutions based on what I had in the fridge, but still followed the basic recipe. I swapped lemon juice for lime, and parsley for cilantro. Delicious!!! Can’t wait to make with lime and cilantro next time! So good, and definitely works great with anything goes. That’s my kind of salad!
That’s great! Thank you for your review.
Super yummy! And it has everything- tons of vitamins, protein (if you use quinoa), omega-3s (w/ avocado, tang, spice, sweetness, creaminess. YUM. Will totally make again!
That’s great to hear, Hannah! I appreciate your review.
This salad is so yummy, but the dressing is otherworldly. Definitely my new favorite!
Made this last night and it was a hit with my confirmed carnivore husband. He said “Don’t tell me what’s in it, but you can make this again.” We are eating lighter in the warm weather and a kale salad that he likes is a win. I did cut the amount of jalapeno in the dressing in half because he’s not a fan of spice and used parsley instead of cilantro because he has that genetic thing that makes cilantro taste soapy to him. There was enough heat to make it interesting, but not enough to make his head sweat. The dressing is creamy without tasting overwhelmingly of tahini. So good!
This green tahini dressing is incredible! It’s become my regular go-to.
That’s great to hear, Cyndi!
This has become one of my go-to salads. I’ve made it many times. Soooo good, thank you!!
Great salad with grains. The dressing is crazy good. Really like this is a one person serving with dressing left over to use in other salads.