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.
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.
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 w/ 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
- Place avocado, tahini, lemon juice, garlic, and olive oil into a food processor. Pulse, then add water salt and pepper and blend until creamy.
- 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.
- 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.
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!
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 !!!!
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!
I loved. Especially the way so simple to explain. Thank you very much
Wow to put into practice
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…
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.
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)
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).
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).
Packed with nutrients, just the way I love it! Thanks for the recipe, really looking forward to trying the tahini sauce
I just made this last night to have for lunch today 🙂 The sauce is amazing!!! I’ll definitely be making this recipe again.
Avocado and Tahini is such a genius combination!! The shot of it all in the food processor looks absolutely delectable 😀
This is such a delicious, satisfying, healthy entree salad! And makes awesome leftovers for lunch the next day. Thanks for the fantastic recipe!
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.
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!
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!
Hi Michelle, I’m so glad!
This was delicious. Very hearty and filling. I thought it could’ve used a bit more acid…lemon juice? Vinegar? But overall yummy!
I just made this for dinner tonight and stayed true to dressing but added roasted cauliflour and chickpeas to the salad. It was delicious!!
Glad you liked it! Some great additions, I always love roasted cauliflower & chickpeas 🙂
Looks delicious. I will try this recipe next weekend 🙂
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.
This looks so lovely and delicious.