This Kale Salad with Tahini Dressing might just be one of the best salads that you ever eat. Shaved parmesan, finely diced red onion, semi dried tomatoes, toasted almonds and tender dinosaur kale, all tossed in a creamy tahini dressing, this salad is a dream!
My kale salad is absolutely delicious as a side dish or main meal (just add your favourite protein to make it a complete meal). The creamy dressing, which hero’s tahini, lemon juice and mustard is so good, it might just become your new favourite salad dressing. And the crunchy almonds add the perfect texture, while the semi-dried tomatoes are the perfect flavour bomb!
If you’re looking for more kale salad recipes then you might also like to try my Kale, Apple and Cranberry Salad.
Why You’ll Love This Recipe
There are so many reasons to love this kale salad with its creamy lemon tahini dressing. This kale salad:
- is made with simple, easy to find ingredients.
- contains wholesome, nutritious ingredients like tahini, kale, almonds and red onion.
- is a great kind of salad to meal prep as it lasts longer when dressed.
- is filled with hearty greens, perfect for the Autumn and Winter months.
- the perfect side salad for any occasion.
Ingredients Notes & Substitutions
This recipe uses very easy to find ingredients, available from your local grocery store.
- cavolo nero (also known as dino kale, Tuscan kale or Lacinato kale) – if you can’t find cavolo nero, you can also use regular curly kale or baby kale.
- extra virgin olive oil – swap for macadamia oil, avocado oil or flaxseed oil.
- red onion – swap for quick pickled red onion.
- semi dried tomatoes – can be swapped for pomegranate seeds if desired.
- parmesan – parmesan is definitely my favourite cheese to use in this recipe but it can be swapped for feta or goats feta if desired. If dairy free it can be left out or swapped for a vegan parmesan.
- toasted flaked almonds – you can swap the toasted almonds for toasted sunflower seeds or pumpkin seeds to make this recipe nut free.
Dressing ingredients
To make the tahini-based dressing you will need:
- hulled tahini
- honey or maple syrup
- dijon mustard
- fresh lemon juice
- apple cider vinegar
- sea salt
- extra virgin olive oil
See a full list of the ingredients in the recipe card at the bottom of this post.
How to Make Kale Salad with Tahini Dressing (with photos)
This recipe is SO easy to make. Here’s how.
Make the dressing
Add all of the dressing ingredients to a bowl and whisk to combine. You can read more about making this Lemon Tahini Dressing in this post.
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Toast the Almonds
There are two ways that you can toast almonds. Either in the oven or in a frypan or small skillet. Here’s how:
- Oven – add the flaked almonds to a baking tray and spread out evenly. Place into a preheated oven at 180 degrees Celsius (356 Fahranheit). Toast for around 5 minutes, open the oven and give the pan a shake. Repeat this process until the almonds are toasted. Don’t take your eyes off the almonds or they will burn!
- Stovetop – add the almonds to a small frypan or skillet on a medium heat. Give the pan a good shake every 30 seconds or so until they are toasted to your liking. It is really important to not walk away from the almonds while they are toasting or they will burn, even more so than in the oven as they are over direct heat.
Prepare the kale
To prepare the kale, remove the tough stems using a sharp knife. Roughly chop the kale into bite-sized pieces. Add the chopped kale to a large bowl and drizzle with olive oil. Using clean hands, massage the kale until it is starting to soften and turns dark green.
Add remaining ingredients
To the massaged kale add the finely chopped red onion, toasted almonds, shaved parmesan and chopped semi-dried tomatoes. Drizzle with the tahini dressing and toss to combine. Serve either in a salad bowl or on a nice serving platter.
Storage
Store this salad in an airtight container in the fridge for 3-4 days. This salad is definitely best on the first day of making but keeps fairly well for the 3-4 days.
Kale Salad with Tahini Dressing
Equipment
- Large salad bowl or mixing bowl
- Medium Mixing Bowl
- Whisk
- Chopping Board
- Sharp knife
- peeler
Ingredients
- 1 bunch cavolo nero, stem removed, roughly chopped
- 1 tbsp Olive oil, extra virgin
- ¼ cup semi dried tomatoes
- ½ cup Parmesan, shaved
- ¼ cup flaked almonds, toasted
- 1/2 red onion, finely diced
Dressing
- 25 mL lemon juice
- 1 teaspoon honey
- 2 teaspoons Dijon mustard
- 2 tablespoons hulled tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- Pinch sea salt
Instructions
- Preheat the oven to 180 degrees Celsius (356 Fahrenheit).
- Make the dressing by adding the apple cider vinegar, mustard, lemon juice, tahini, honey, olive oil and sea salt into a medium sized bowl. Whisk to combine. Alternatively, you can add ingredients to a glass jar and shake vigorously until well combined and the dressing is starting to thicken slightly.25 mL lemon juice, 1 teaspoon honey, 2 teaspoons Dijon mustard, 2 tablespoons hulled tahini, 1 tablespoon apple cider vinegar, 1 tablespoon extra-virgin olive oil, Pinch sea salt
- Next, add the flaked almonds to a baking tray and spread out evenly. Place into the oven for 2 minutes. After 2 minutes, use a tea towel or oven mitt to hold the pan and shake from side to side. Return to the oven for another 2 minutes and continue this step until the almonds are golden brown. Remove from the oven and tip into a bowl to prevent them from burning from residual heat.¼ cup flaked almonds toasted
- Remove the tough stems of the kale with a sharp knife and roughly chop the kale leaves. Add the kale leaves to a large mixing bowl and drizzle with olive oil. Use hands to massage the kale until soft and dark, vibrant green.1 bunch cavolo nero stem removed, roughly chopped, 1 tbsp Olive oil extra virgin
- Add the shaved parmesan, semi dried tomatoes, finely diced red onion and flaked almonds to the kale. Top with tahini dressing and toss to combine.¼ cup semi dried tomatoes, ½ cup Parmesan shaved, 1/2 red onion finely diced
- Serve in a large salad bowl or on a serving platter.
Notes
Storage
Store in an airtight container for up to 4 days. It is best served on the first or second day but keeps ok for another 2.Lemon Tahini Dressing
Read this post for more information on how to make the perfect lemon tahini dressing.Nutrition
If you made this salad, let me know how you went by rating the recipe and commenting below. I love to hear from you and personally read every single comment!
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