Kale Salad w/ Avocado Tahini Sauce

Kale Salad with Avocado Tahini Sauce / loveandlemons.com

I have a very green, yet not very St. Patrick’s Day-themed recipe today. Maybe next year will be the year that I finally decide to revamp the shamrock shake (why don’t I think of these things earlier?). But for now, I’ve got green-on-green-on-green. Kale, brussels sprouts and avocado…. with some other veggies tossed in for crunch and a pop of color.

Kale Salad with Avocado Tahini Sauce / loveandlemons.com

The trick to raw kale salads is usually to massage the kale – this time I just chopped the leaves really small, mixed them with shaved brussels sprouts, and tossed it all with a creamy avocado tahini dressing to help wilt the hearty greens. Consider this one your post-St. Paddy’s day detox.

Kale Salad with Avocado Tahini Sauce / loveandlemons.com Kale Salad with Avocado Tahini Sauce / loveandlemons.com

5.0 from 5 reviews
kale salad w/ avocado tahini sauce
Prep time
Total time
Recipe type: salad
Serves: serves 2 as a meal, 3-4 as a side
avocado tahini sauce:
  • 1 small avocado (or ½ a large one)
  • 1½ tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 small garlic clove
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • salt and pepper
  • 2 cups kale, thinly sliced
  • 2 cups shaved brussels sprouts
  • ¼ cup radishes, sliced into matchsticks
  • ¼ cup thinly sliced carrots
  • ½ cup white beans
  • ¼ cup sliced almonds, toasted
  • 1 cup chopped basil
  1. Place avocado, tahini, lemon juice, garlic, and olive oil into a food processor. Pulse, then add water salt and pepper and blend until creamy.
  2. In a large bowl, toss the kale, brussels sprouts, radishes and carrots with half the dressing. Mix well, then let it sit at room temp for about 15 minutes.
  3. Add white beans, almonds, basil and as much of the remaining dressing as you like. Taste and add more salt, pepper, and lemon juice as needed.



If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Kelly from beagleandbear.com on said:

    This looks delicious!

  2. Yum! This would make a perfect lunch with some brown rice or other whole grain 🙂

  3. I think you just put all of my husband’s favorite things into one salad (well, except for bacon). Sounds delicious! This will definitely have to get made.

  4. Tom from thefitnessmadfoodie.com on said:

    Now that looks good!!! Winter meets Spring! Tom.

  5. Markus on said:

    What would you suggest for an Avocado substitute? food allergies 🙁

  6. Tory from apinchofthis.nyc on said:

    I can’t wait to make this salad. This is perfect for this time of year and all the textures look so good together.

  7. Leah from grainchanger.com on said:

    Just had my annual homemade Shamrock Shake and desperately need a detox already. Thanks for posting this! Dinner? Done.

  8. I know most of the readership is vegetarian here, but wouldn’t this just make the perfect side for some Texas style BBQ?

  9. That sauce! Avocado and tahini?! How have I not tried this. I am so in love. Thanks you for this!! Happy St. Patty’s Day you two <3

  10. Juju Sprinkles from jujusprinkles.com on said:

    What a beautiful salad! I never knew that massaging the kale can soften it up. Have to try it next time. And yes, it’s great for post St. Paddy’s day detox =)


  11. Notes on Tea from notesontea.blogspot.com on said:

    Chopping kale into small pieces is a good tip for preparing kale! I also like the sound of the dressing. It’s a nice way to use an avocado that one might have opened a bit too early.

  12. Steve Puu from airfryerreviews.com on said:

    That’s amazing. Thanks for the easy, healthy recipe. I am going to try it now.

  13. Kelsey from wwwalittlerosemaryandtime.com on said:

    I’m totally down for this green on green on green action!


  14. We are thinking along the same lines this week with our kale salads. The white beans and Brussels are a great addition, they turn this salad into a meal. And I love your avocado tahini dressing…make something similar often for lunch bowls and can’t get enough!

  15. Meg Bollenback from megbollenback.com on said:

    I have tahini in the fridge to use up and think I know what I’ll use it for now! Great salad, and yes, you’re spot on with the St. Paddy’s Day Detox idea.

  16. Sandy on said:

    This looks so lovely and delicious.

  17. Jane from starradiomonroe.com on said:

    I made this one to take to the office for lunch. I works perfectly in the sense of not weighing you down after. And even served well for alertness for my technical drafting. I don’t know if it was all that kale, but kale is really good. In terms of this salad too. Delicious though I upped the pepper on it.

  18. termet from termet-rzeszow.pl on said:

    Looks delicious. I will try this recipe next weekend 🙂

  19. Charly on said:

    I just made this for dinner tonight and stayed true to dressing but added roasted cauliflour and chickpeas to the salad. It was delicious!!

    • jeanine from loveandlemons.com on said:

      Glad you liked it! Some great additions, I always love roasted cauliflower & chickpeas 🙂

  20. Emily on said:

    This was delicious. Very hearty and filling. I thought it could’ve used a bit more acid…lemon juice? Vinegar? But overall yummy!

  21. Michelle Henry on said:

    One of the yummiest salads I’ve ever made. The whole family loved it and I will be making again…and again…and again. Delicious!

    • jeanine from loveandlemons.com on said:

      Hi Michelle, I’m so glad!

  22. Sara on said:

    I made this last night and it was a hit for me and my (ever-skeptical) boyfriend. I ended up telling him there wasn’t any left just so I could take the rest to work with me today. 🙂 Forgot the brussels at the store so I roasted some broccoli and cauliflower instead. Thanks – this was the first recipe I’ve made from your site!

  23. Deb on said:

    Thanks for the recipe. So glad you used tahini, since I have a big container of it. I didn’t have brussel sprouts and the salad was still great. Keep up the good work.

  24. Paige from greenishacre.com on said:

    This is such a delicious, satisfying, healthy entree salad! And makes awesome leftovers for lunch the next day. Thanks for the fantastic recipe!

  25. Avocado and Tahini is such a genius combination!! The shot of it all in the food processor looks absolutely delectable 😀

  26. Irene from irenegurbein.com on said:

    I just made this last night to have for lunch today 🙂 The sauce is amazing!!! I’ll definitely be making this recipe again.

  27. Ashley Reed from thefreshome.com on said:

    Packed with nutrients, just the way I love it! Thanks for the recipe, really looking forward to trying the tahini sauce

  28. Mama Sarah on said:

    Just confirming the brussel sprouts are raw in this recipe? I think I’ve only eaten them roasted…FYI, I am serving this as the very green salad to compliment a “Garfield” lasagna (requested by my very sweet 6 year old).

    • jeanine from loveandlemons.com on said:

      Hi Sarah,

      Yep, they’re raw. You’ll want to slice them thin (I often use a mandoline), and then the shreds become tender as they soak up the dressing. Although, I’m not sure if kiddos would love this one (I don’t have experience there – you’ll have to let me know).

  29. Rachel on said:

    I’m definitely going to try this for dinner tonight! It looks amazing. I’m planning on coconut ‘bacon’ flakes and hemp hearts sprinkled on the top 🙂 (as opposed to the flaked almonds)

  30. Jessica on said:

    Where do I find tahini?

    • it should be at any major grocery store – it’s at places like whole foods and trader joe’s too. I’ll be in the nut butter section or in a healthfood or international aisle…

      • Jessica on said:

        Thanks for your quick reply! The only placed I’ve looked so far is Raley’s, in the Asian food aisle and also in the health food section.

  31. Gorupo from gorupos.info on said:

    I loved. Especially the way so simple to explain. Thank you very much

  32. kristi on said:

    How long do you think this dressing will last? Could I meal prep this recipe for four days?

    • Hi Kristi, It’ll defiantly last 2-3 days, 4 might be pushing it (the avocado might cause the dressing to start to brown). Let me know if you give it a try!

  33. Bobbie on said:

    Mine did not taste like a five star recipe, but I added roasted sweet peppers, a tablespoon of tamari and a tablespoon of sesame oil and then I give it five stars ! Especially served with kale and baked tofu over brown rice and quinoa !!!!

  34. Susan H on said:

    I’m doing the Whole30 and can’t have beans, but I love the concept and combination of all of the other salad ingredients. Can the salad stand on its own without the beans or can you suggest a legume- and grain-free alternative?

    • Hi Susan, (sorry for my slow reply!) you can skip the beans and add in another protein if you like – it’s flexible!

  35. Clayton D. from hubpages.com on said:

    I am just starting to love Kale as a salad. I used to be all about the iceberg lettuce, but the natural benefits of Kale is huge and I really am starting to like the taste. I’ll give this recipe a go.

  36. Jess R on said:

    Can’t wait to try this! But how long do you think the dressing will last in a container in the fridge? Always the issue with avocado, and I live by myself so I want to maximize this dressing as I don’t think I will be sharing it with anyone! Thanks in advance!

    • Hi Jess – it’ll only last about 2 days because of the avocado.

      • Kendra on said:

        You’d be surprised! I’ve found the addition of lemon or lime juice helps it to keep at least 4 or 5 days. It doesn’t turn brown, but it does become a lighter green.

  37. The best way to make it easy and fast. Tank you so much.

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