Kale Salad with Tahini Dressing Recipe

Ingredients

• 130 gdry quinoa
• 2 buncheskale, stems removed and leaves chopped
• 150 gcucumber, diced
• 1 pint (about 300 g)cherry tomatoes, sliced
• 70 groasted almonds
• 75 gfeta or goat’s cheese, crumbled
• 1avocado, cubed
• 150 g, optionalcorn
• 1 handful, optionalfresh dill or basil, chopped
• 30 gsun-dried tomatoes
• 45 mltahini
• 30 mlextra virgin olive oil
• 45 mlred wine vinegar
• 180 mlwater
• 15 mlhoney or maple syrup
• 1/2 tspgarlic powder
• 1 tspfine sea salt and freshly ground black pepper

Instructions

1. 1

   Plump tomatoes

   Put the sun-dried tomatoes in a small bowl and cover them with hot water. If they are packed in oil, you can skip this step.

2. 2

   Cook quinoa

   Rinse the quinoa in a fine-mesh sieve, then put it in a small saucepan with 300 ml water. Bring to the boil, lower the heat, cover and simmer for about 15 minutes. Fluff with a fork and leave to cool.

3. 3

   Massage kale

   Put the kale in a large mixing bowl. Add 1/2 tsp salt and massage it into the leaves with your hands to soften them.

4. 4

   Blend dressing

   Put the dressing ingredients in a blender and blend until smooth, adding water if needed; the dressing will be thick. Pour it over the kale and toss to coat.

5. 5

   Toss salad

   Add the cooled quinoa, cucumber, tomatoes, almonds and cheese, then toss gently. If serving the whole salad straight away, add the avocado now; for leftovers, add it to each portion as you serve.

What is kale salad with tahini dressing?

This American-style salad brings together sturdy kale, grains, fresh vegetables, nuts and cheese in a substantial lunch. Its mix of ingredients makes it more filling than a simple leafy side salad.

Quinoa adds a tender, nutty base, while tahini gives the dressing its creamy sesame character. Sun-dried tomatoes, feta or goat’s cheese, and almonds bring salty, tangy and crunchy contrasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 362 calories, 13g protein, 29g carbs, 24g fat.

Quinoa and the vegetables contribute carbohydrates, while tahini, olive oil, almonds and avocado provide much of the fat. Quinoa, almonds and cheese contribute protein. For a balanced plate, pair a portion with a lean protein such as grilled chicken or fish.

Prepare the kale

Massage: Rubbing salt into the chopped leaves helps soften their firm texture before the dressing goes in. Work the salt through the kale with your hands until the leaves feel less rigid.

Stem removal: Strip out the tough stems and chop the leaves into manageable pieces. This makes the salad easier to eat and helps the dressing coat the greens.

Cook the quinoa

Rinsing: Run the dry quinoa under water in a fine-mesh sieve before cooking. This removes surface residue and gives the cooked grains a cleaner flavour.

Doneness: Simmer it covered for about 15 minutes, then fluff it with a fork. Let it cool before adding it so it does not warm the kale and other salad ingredients.

Get the dressing texture right

Blending: Blend the dressing ingredients until smooth for a consistent coating. Tahini can make the mixture thick, so add water if needed to loosen it.

Tossing: Add the dressing to the kale and coat the leaves before adding the more delicate ingredients. This helps distribute it through the salad rather than leaving it in one place.

Balance the salad ingredients

Crunch: Roasted almonds add a crisp contrast to the kale and soft quinoa. Add them with the other salad ingredients and toss gently.

Freshness: Cucumber and cherry tomatoes bring a juicy counterpoint to the richer cheese and tahini dressing. The avocado is best added just before eating, especially if you are keeping some salad for later.

Serve it as a meal

This salad works well as a packed lunch or a substantial side. For a fuller plate, serve it alongside grilled chicken, fish or chickpeas.

Optional corn and fresh dill or basil can add extra sweetness or herbal freshness. Add either to the salad with the other mix-ins.

Recipe notes & tips

• Use a fine-mesh sieve to rinse the quinoa without losing the grains.
• Allow the cooked quinoa to cool before tossing it with the kale.
• Massage the kale thoroughly so the leaves soften before dressing.
• If the dressing is too thick to coat the leaves, blend in a little more water.
• Add the avocado at serving time if you expect to have leftovers.
• If using oil-packed sun-dried tomatoes, omit the soaking step.

Variations

• Add corn: Stir in 150 g for a sweet, tender addition.
• Use fresh herbs: Add chopped dill or basil for a fragrant note.
• Swap the cheese: Choose feta or goat’s cheese, according to your preference.
• Change the sweetener: Use honey or maple syrup in the dressing.
• Make it nut-free: Leave out the almonds for a different texture.
• Add extra protein: Serve with grilled chicken, fish or chickpeas.

Common mistakes to avoid

• Adding warm quinoa: Let it cool first so it does not warm the salad.
• Skipping the kale massage: Rub the salt into the leaves to soften them.
• Over-thick dressing: Blend in water a little at a time until it coats the kale.
• Adding avocado too early: Keep it out of leftover portions and add it just before serving.
• Tossing too roughly: Fold in the quinoa, vegetables, almonds and cheese gently.

How to store

Keep leftover salad in an airtight container in the fridge and use within 2 days for the best texture. If possible, store the avocado separately and add it when serving; this salad is best eaten cold rather than reheated.

Frequently asked questions