Go Back
+ servings
gluten-free/Refined Sugar Free

The Ultimate Kale Salad with Tahini Lemon Dressing

5 from 25 votes
Nicole Modic
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
SERVES 4 Servings
Print It Pin It
Locked and loaded kale salad topped with toasted quinoa, dried cranberries, shaved parmesan cheese, and toasted almonds, all tossed in a super creamy tahini-lemon-garlic dressing. This addicting salad is one that you will come back to, again and again! It's mind-blowing good!

Ingredients

Salad:

  • 2 bunches of the Dino kale
  • ¾ cup uncooked quinoa rinsed, drained, and dried
  • 1 cup water
  • ½ cup dried cranberries
  • ½ cup grated or shaved parmesan cheese
  • ½ cup sliced almonds plus extra for topping

Dressing:

  • ¼ cup lemon juice
  • cup olive oil
  • 3 tablespoons tahini
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 1 clove garlic mashed
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Instructions

  • Prepare quinoa. In a medium pot, add the rinsed and dried quinoa. Mix it around until it gets nice and toasted, which is about 6 minutes or so. You might hear some popping noise and it smells good.
  • Next, add the water. Give everything a stir.
  • Cover, reduce heat to low, and set timer for 18 minutes.
  • Once the timer goes off, carefully remove the lid and fluff the quinoa with a fork. Set it aside to cool.
  • Next, it’s time to prepare the salad dressing. Add all of the ingredients to a blender or food processor, and blend/process everything together until creamy.
  • After you make the dressing, prepare the kale.
  • The best way to do this, is to remove the kale from the stems (the stems are bitter, so throw that away). Then fold up the kale tightly, and chop it pretty thin, about ¼-½ inch pieces.
  • Add the kale to a large bowl. Then add a pinch of salt and use your hands to massage the kale VERY WELL, until the leaves begin to wilt; this will help the kale soften.
  • Last, add the dressing, the cooked quinoa, cranberries, and toasted almond slices. Toss everything well and plate!
  • Garnish with shaved parmesan cheese and extra toasted almonds!

Notes

Optional step: toast the sliced almonds in a small pan on the stove (just add them to the pan and stir for a few minutes until they get slightly browned).

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

S
H
A
R
E