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 7 reviews

Kale Salad w/ Avocado Tahini Sauce

Prep time
Total time
Recipe type: Salad
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.




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Rate this recipe (after making it):  

  1. 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.

  2. 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!

  3. Kelsey from wwwalittlerosemaryandtime.com

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


  4. Steve Puu from airfryerreviews.com

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

  5. 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.

  6. 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

  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. Leah from grainchanger.com

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

  9. Tory from apinchofthis.nyc

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

  10. Markus

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

  11. Tom from thefitnessmadfoodie.com

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

  12. 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.

  13. Kelly from beagleandbear.com

    This looks delicious!

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.