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. Kelly from beagleandbear.com
    03.17.2015

    This looks delicious!

  2. 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.

  3. Tom from thefitnessmadfoodie.com
    03.17.2015

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

  4. Markus
    03.17.2015

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

  5. Tory from apinchofthis.nyc
    03.17.2015

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

  6. Leah from grainchanger.com
    03.17.2015

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

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

  8. 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

  9. 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 =)

    Juju
    http://www.jujusprinkles.com

  10. 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.

  11. Steve Puu from airfryerreviews.com
    03.17.2015

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

  12. Kelsey from wwwalittlerosemaryandtime.com
    03.17.2015

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

    -Kelsey

  13. 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!

  14. 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.

  15. Sandy
    03.19.2015

    This looks so lovely and delicious.

  16. Jane from starradiomonroe.com
    03.19.2015

    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.

  17. termet from termet-rzeszow.pl
    03.24.2015

    Looks delicious. I will try this recipe next weekend 🙂

  18. Charly
    03.28.2015

    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
      03.29.2015

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

  19. Emily
    03.30.2015

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

  20. Michelle Henry
    04.09.2015

    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
      04.09.2015

      Hi Michelle, I’m so glad!

  21. Sara
    06.30.2015

    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!

  22. Deb
    07.01.2015

    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.

  23. Paige from greenishacre.com
    07.22.2015

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

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

  25. Irene from irenegurbein.com
    10.21.2015

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

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

  27. Mama Sarah
    01.10.2016

    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
      01.10.2016

      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).

  28. Rachel
    01.13.2016

    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)

  29. Jessica
    02.03.2016

    Where do I find tahini?

    • Jeanine Donofrio
      02.03.2016

      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
        02.03.2016

        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.

  30. Gorupo from gorupos.info
    03.15.2016

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

  31. kristi
    04.08.2016

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

    • Jeanine Donofrio
      04.08.2016

      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!

  32. Bobbie
    04.27.2016

    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 !!!!

  33. Susan H
    09.28.2016

    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?

    • Jeanine Donofrio
      10.04.2016

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

  34. 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!

  35. 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.

  36. Maica Bentivoglio
    03.07.2019

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

    • Jeanine Donofrio
      03.09.2019

      thank you!!

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.