Ultimate Kale Salad With Creamy Tahini Lemon Dressing

The ultimate kale salad with creamy tahini lemon dressing is fresh, vibrant, and packed with flavor and texture. I love how the hearty kale softens just enough when massaged, pairing beautifully with the nutty, tangy dressing. This salad feels both nourishing and satisfying—perfect as a side or a light meal on its own.

Why You’ll Love This Recipe

I love this salad because it’s everything I want in a healthy dish—bold flavor, crunch, creaminess, and a great balance of textures. The lemon-tahini dressing is rich without being heavy, and it clings to the kale perfectly. It’s easy to customize with whatever veggies, nuts, or grains I have on hand. It keeps well too, making it a great make-ahead option.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:
curly or lacinato kale (stems removed, leaves chopped)
carrot (grated or julienned)
red cabbage (thinly sliced)
cucumber (sliced)
cherry tomatoes (halved)
avocado (sliced or cubed)
toasted almonds, sunflower seeds, or pumpkin seeds
optional: cooked quinoa, chickpeas, or crumbled feta

For the dressing:
tahini
fresh lemon juice
garlic (minced)
olive oil
maple syrup or honey
water (to thin)
salt
black pepper

directions

1. I start by making the dressing: In a bowl or jar, I whisk together tahini, lemon juice, minced garlic, olive oil, maple syrup or honey, salt, and pepper. I add water a little at a time until it’s creamy but pourable.

2. I place the chopped kale in a large bowl, drizzle with a bit of olive oil and a pinch of salt, then massage it with my hands for about 2 minutes until the leaves are softened and darkened.

3. I add the carrots, cabbage, cucumber, and tomatoes to the bowl with the kale and toss to combine.

4. I drizzle the salad generously with the tahini lemon dressing and toss again until everything is coated.

5. I top the salad with avocado slices and sprinkle with nuts or seeds. If I’m using quinoa, chickpeas, or feta, I add those last.

6. I serve immediately, or let it chill for 15–30 minutes to let the flavors meld even more.

Servings and timing

This recipe makes 4 servings as a main or 6 as a side. It takes about 20 minutes to prepare from start to finish.

Variations

Sometimes I add roasted sweet potato or beets for a heartier version. I also love adding dried cranberries or raisins for a hint of sweetness. If I want more crunch, I toss in crispy chickpeas or crushed pita chips. For protein, grilled chicken or tofu works great on top.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The kale holds up better than most greens, so it stays crisp even after sitting in the dressing. I don’t reheat it, but I do stir before serving again to redistribute the dressing.

FAQs

Can I use a different green instead of kale?

Yes, but I stick with sturdy greens like Swiss chard or collard greens if I want it to hold up like kale. Tender greens like spinach will wilt more quickly.

How do I keep the tahini dressing from getting too thick?

I add water slowly until the consistency is smooth and pourable. Lemon juice and olive oil help loosen it too.

Do I have to massage the kale?

Yes, massaging kale makes a huge difference—it breaks down the tough fibers and improves the taste and texture.

Is this salad good for meal prep?

Absolutely. I keep the dressing separate and add it just before serving, or mix it all and enjoy it over a couple of days—the kale won’t go soggy like lettuce would.

Can I make the dressing ahead of time?

Yes, I store the dressing in the fridge for up to a week. It may thicken over time, so I stir in a bit of water before using.

Conclusion

The ultimate kale salad with creamy tahini lemon dressing is a flavor-packed, feel-good dish that’s as satisfying as it is nourishing. I love how versatile and easy it is to make, and it always leaves me feeling full and refreshed. Whether I serve it as a light meal or a hearty side, it’s a staple that never disappoints.