Kale Salad with Tahini Dressing

Kale Salad with Tahini Dressing -- Epicurean VeganThis is a great salad to take to work for lunch, a mid-day snack, or even for a picnic. I typically steam kale, but if I’m not careful, it’s easy to deplete it of nutrients if I steam it too much. Raw kale can be awfully bitter, but chopped and served with other veggies and this tahini dressing, it tastes amazing. The dressing recipe is for 2 large bunches of kale, making at least 4 good-sized salad servings. Like any salad, you can throw in your favorite ingredients and actually be excited about lunch! (and be sure to read about kale’s super powers)!

1/2 C tahini
1 Tbs miso
1 tsp tamari
1/2 tsp lime juice
1 tsp agave
1 tsp apple cider vinegar
2 tsp garlic, minced
3/4 C water
Variation: You can use almond butter instead of tahini, in which case, I’d leave out the agave since almond butter is sweeter. I also sometimes add some chia seeds.
The rest:
2 large bunches of kale, chopped
I diced up: cucumber, mushrooms, red onion, and green onion. I also threw in some Craisins and slivered almonds.

Put all the dressing ingredients in a blender and combine until smooth.

Kale Salad with Tahini Dressing -- Epicurean Vegan

Combine the chopped kale with your other salad ingredients and toss well to combine.

Kale Salad with Tahini Dressing -- Epicurean Vegan

(This is just one bunch of kale)

Pour the dressing over the salad and massage into the kale with your hands. Enjoy!


  1. Izzy says

    Oh god, it’s so funny that you posted this. I was literally going to post this dressing in just a couple of days, even got my pics ready! Mine is a little thicker with slightly different amounts and and has ginger in place of miso. Sooooo good.


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