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Home » Salads and Bowls » Creamy Tahini Kale Salad

Creamy Tahini Kale Salad

February 1, 2018 by emmamcdonald Leave a Comment

vegan creamy kale salad with lemon tahini dressing dates and clementines

This creamy tahini kale salad is my newest obsession (I have had it for lunch for a couple weeks now).

vegan creamy kale salad with lemon tahini dressing dates and clementines

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!

vegan creamy kale salad with lemon tahini dressing dates and clementines

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! 🙂

Recipe

Creamy Tahini Kale Salad
 
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Kale massaged with a creamy tahini lemon dressing. Topped with fresh fruit, vegetables and herbs.
Serves: 1
Ingredients
  • Dressing:
  • 1 Tbsp tahini
  • Juice of 1 large lemon wedge
  • 1tbsp maple syrup
  • ½ tbsp dijon mustard
  • Water to thin
  • Salad:
  • 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)
Instructions
  1. 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.
  2. Massage kale with hands (sounds silly but it really softens it)! Mix with the tahini dressing.
  3. Add toppings and enjoy!
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Part-time blogger, full-time peanut butter enthusiast! Here you’ll find an abundance of colourful & nourishing salads, Instagram worthy smoothies, family friendly vegan entrées and desserts so healthy you could eat them for breakfast!
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