This creamy tahini kale salad is my newest obsession (I have had it for lunch for a couple weeks now).
Why I love this salad:
Make ahead – you can make this salad the night before and the kale stays a perfect texture. It does not get soggy like regular lettuce and the kale is not crunchy and gross (like most people perceive it to be).
Hearty – something about a cream based dressing makes the salad feel extra hearty! It is a perfect satisfying make-ahead lunch.
Versatile – The recipe below is my current favourite topping combo, and was inspired by one of my favourite blogger/podcaster Hannah McNeely. I have been having this dressing for a while but she posted these toppings one day and it was the PERFECT fit and so similar to what I was eating! If i bring this as a meal and not a sideI also love adding protein such as edamame, tempeh, chickpeas or any other vegetables in my fridge.
Snack/meal – Like I mentioned I bring this for lunch a lot. I also serve it as a side at dinner. In fact I made it at Thanksgiving and it was adored by my non-vegan family!
If you make this, make sure you let me know how it goes! I love receiving messages and comments, and am happy to help with any recipe issues or vegan struggles in general! Or tag @PlentyfullVegan on Instagram, and show what your making! I will re-post everyone that makes the recipe! 🙂
- 1 Tbsp tahini
- Juice of 1 large lemon wedge
- 1tbsp maple syrup
- ½ tbsp dijon mustard
- Water to thin
- 2-3 Bunches of green leafy kale
- Chopped cucumber
- Chopped sweet pepper
- 2 pitted dates (chopped)
- 1 Clementine
- Chopped cilantro
- Sunflower seeds
- Pomegranate (optional, if you have time)
- Make the dressing by whisking all the ingredients together in a small bowl or mason jar. I like to make extra dressing to save for easy salads throughout the week.
- Massage kale with hands (sounds silly but it really softens it)! Mix with the tahini dressing.
- Add toppings and enjoy!