Kale Salad w/ Avocado Tahini Sauce

This green-on-green salad was inspired by St. Patrick's Day, but its fresh flavor & creamy dressing have made it one of my year-round lunch favorites.

Kale Salad with Avocado Tahini Sauce

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

5.0 from 6 reviews

Kale Salad w/ Avocado Tahini Sauce

 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 2 as a meal, 3-4 as a side
Ingredients
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
salad:
  • 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
Instructions
  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.

 

 

58 comments

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Rate this recipe (after making it):  

  1. Maica Bentivoglio
    03.07.2019

    Love your book !! Am going to buy it!!!thank you

    • Jeanine Donofrio
      03.09.2019

      thank you!!

  2. Jess R
    12.11.2016

    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!

    • Jeanine Donofrio
      12.11.2016

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

      • Kendra
        07.31.2018

        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.

  3. 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.

    • Jeanine Donofrio
      10.09.2016

      Hi Clayton – I hope you like it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.