although the word kale is in my name, i’m not the biggest raw kale fan in the world…unless it’s properly coated with an amazing dressing. and let me tell ya, this salad is! Vegan Kale Salad with Tahini Dressing is an incredibly tasty and nourishing dish that even kale skeptics will love.
massaging your kale makes SUCH a difference in the texture in my opinion, and for the better too. i’ll explain in the post!
in terms of the type of kale i prefer, i have to say Tuscan! i made sure to remove the majority of the tough stems/ribs, which actually wasn’t that time consuming.
trust me, it will make a difference because no one wants to chew a tough stem that doesn’t taste great.
i adore salads for versatility purposes alone. if i’m going to have a salad as a meal or even a side dish, it has to be hearty. period.
as you can see, i have some baked chickpeas in my kale salad along with avocado and pecans. while the combo is amazing, you can add whatever you like.
not a fan of pecans? how about almonds or walnuts? want to add roasted sweet potato? go for it! seriously, anything works.
ok, so back to massaging the kale in case you’re not sure how! personally, i prefer massaging kale with avocado oil. it’s mild in taste and does a good job.
you don’t need a lot at all! maybe start with 1/2 tbsp and add another 1/2 tbsp after 30-45 seconds or so!
the key is to break down the kale so it’s more tender. you squeeze the kale with your hands and make sure that you’re getting all of the pieces. do this for about three minutes!
once the kale is noticeably more tender, you should be good to go.
ah the dressing, it’s flippin’ amazing. you might want to make a batch each week to keep on hand to put on everything from pasta to veggie burgers.
seriously, this stuff is addicting! there’s a slightly salty component from miso pasta and the tiniest hint of sweetness from maple syrup.
you don’t have to add the maple syrup if you want but it’s just 1/2 tbsp and seriously makes a difference. it’s good for balancing out the acidity from the lemon too.
this salad actually tastes better the next day! the dressing has a while to marinate with the other ingredients and the kale gets super tender.
beyond the next day, i’m not sure though, so i wouldn’t go past that. you can just store the salad in the fridge in an airtight container.
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
4
servings35
minutes25
minutesyields 2-5 servings depending on serving size (main course, side dish, etc)
10 ounces tuscan kale (remove the stems and massage- see text for how)
one 15 ounce can chickpeas
1/2 cup pecans
1-2 medium/large avocados cut into cubes
1/3 cup runny tahini (either Trader Joe’s brand or soom works best)
1/2 cup vegetable broth
juice of 1/2 large lemon
1 tsp miso paste
1 tsp dijon mustard
1/2 tbsp maple syrup
1 tsp minced garlic
1/2 tsp onion powder
1/4 tsp dried oregano
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