Tahini Kale Salad with Avocado
You'll love every bite of this creamy Tahini Kale Salad. Bits of walnuts and avocados in every bite along with a tangy Lemon Tahini Dressing means this is a go-to favorite you'll want to make all year long!
Servings 6
Calories 148kcal
Ingredients
- 1 bunch kale
- 1 small avocado, peeled, pit removed, and diced
- ½ cup diced red onion
- 3 tablespoons chopped walnuts
Lemon Tahini Dressing
- 3 tablespoons lemon juice (substitute apple cider vinegar or lime juice)
- 2 tablespoons tahini (substitute nut or seed butter)
- 1 tablespoon maple syrup
- 2 teaspoons extra-virgin olive oil
- ⅕ teaspoon sea salt
- ⅕ teaspoon freshly ground black pepper
Instructions
- Tear or cut the leaves away from the thick stalks. Discard the stalks and place the leaves in a large bowl. Rinse and drain the leaves. Drain the water and tap the kale dry with paper towels or a kitchen towel. Tear or chop the leaves into small, bite-size pieces, resulting in 4 to 6 cups of kale.
- Place the kale, avocado, nuts, and onion in a large bowl.
For the Tahini Dressing
- Prepare the dressing by combining the ingredients in a bowl, and whisking until combined.
- Drizzle the dressing over the salad and stir until all the pieces of kale are coated.
- Cover and refrigerate the salad for at least 1 hour and up to overnight to allow the dressing to infuse the kale.
Notes
Tip: Feel free to double the dressing if you'd like extra coating on your Kale. Also, you can easily change up the veggies and other add-ins as desired!
Recipe adapted from HEALTHY HAPPY VEGAN KITCHEN, © 2015 by Kathy Patalsky.
Nutrition
Calories: 148kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 86mg | Potassium: 290mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1003IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 1mg
