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This Kale Salad with Tahini Dressing is a vibrant, nutrient-packed dish that shines with its combination of hearty and fresh ingredients.
The inclusion of quinoa offers a complete plant-based protein source, making this salad especially satisfying for vegetarians or anyone looking to boost their protein intake.
Kale, known for its impressive fiber content and rich antioxidants, forms a robust base that supports digestion and overall health.
The tahini dressing adds healthy fats from sesame seeds, contributing to heart health and providing a creamy texture without dairy.
With the addition of sun-dried tomatoes, roasted almonds, and avocado, this salad balances good fats, fiber, and micronutrients while keeping saturated fat low.
Its quick preparation, reliance on simple, whole foods, and versatility as a meal-prep friendly lunch option make it perfect for everyday cooking.
Whether served fresh or packed for later, it delivers both taste and nutrition in every bite.
Must-Have Tools for Perfect Results
Fine Mesh Sieve
Essential for rinsing quinoa thoroughly to remove its natural bitterness. This sieve also helps rinse small grains or seeds, making it a versatile tool for healthy cooking.
Large Mixing Bowl
A spacious, sturdy bowl is perfect for massaging kale and tossing the salad ingredients evenly. Its size and durability make it a kitchen staple for salads, dough mixing, and meal prep.
High-Speed Blender (e.g., NutriBullet)
Ideal for blending the sun-dried tomato tahini dressing to a smooth, creamy consistency. Beyond dressings, this powerful blender is perfect for smoothies, sauces, and soups.
Measuring Cups & Spoons
Accurate measurement tools ensure perfect ingredient ratios, crucial for balancing flavors and texture in recipes like this salad.
Tahini Kale and Quinoa Salad
Equipment
- 1 Fine Mesh Sieve
- 1 large mixing bowl
- 1 High-Speed Blender (NutriBullet or similar)
- Measuring Cups (¾ cup, ½ cup) and Spoons (tbsp, tsp)
Ingredients
- ¾ cup dry quinoa
- 2 bunches kale ribs removed and roughly chopped
- 1 cup cucumber diced
- 1 pint cherry tomatoes halved or sliced
- ½ cup roasted almonds roughly chopped
- ½ cup crumbled feta or goat cheese
- 1 ripe avocado cut into cubes
- Optional: 1 cup cooked corn kernels
- Optional: Fresh herbs like dill or basil chopped (a small handful)
For the Sun-Dried Tomato Tahini Dressing:
- ⅓ cup sun-dried tomatoes oil-packed or dry
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- ¾ cup water plus extra to adjust consistency
- 1 tablespoon honey or pure maple syrup
- ½ teaspoon garlic powder
- 1 teaspoon fine sea salt
- Freshly ground black pepper to taste
Instructions
- Prepare the Sun-Dried Tomatoes: If you’re using dry sun-dried tomatoes, soak them in hot water for about 10 minutes until they soften and plump up. If your tomatoes come oil-packed, you can skip this step and use them directly.
- Cook the Quinoa: Rinse the quinoa thoroughly in a fine mesh sieve under cold running water to remove any bitterness. Transfer it to a small saucepan and add 1¼ cups water. Bring to a boil, then cover and reduce heat to low. Let it simmer gently for around 15 minutes or until all the water is absorbed. Remove from heat and fluff with a fork. Set aside to cool.
- Massage the Kale: Place the chopped kale in a large bowl. Sprinkle with about ½ teaspoon salt. Using your hands, massage the kale leaves gently for 2 to 3 minutes. This softens the tough leaves, making them more tender and easier to digest.
- Blend the Dressing: Combine the softened sun-dried tomatoes, tahini, olive oil, red wine vinegar, water, honey or maple syrup, garlic powder, salt, and pepper in a blender or high-speed mixer. Blend until smooth and creamy, adding a little more water if necessary to reach your preferred consistency.
- Assemble the Salad: Pour the dressing over the massaged kale and toss to coat the leaves evenly. Add the cooled quinoa, diced cucumber, cherry tomatoes, roasted almonds, and crumbled cheese. Gently toss everything together to combine all flavors and textures.
- Add Avocado and Optional Ingredients: If serving immediately, fold in the avocado cubes to keep them fresh and creamy. For leftovers or meal prep, add avocado just before serving to avoid browning. You can also mix in corn or fresh herbs if desired for added flavor.
Notes
- Kale Prep: Massaging kale is key to softening its tough texture and reducing bitterness. Don’t skip this step!
- Quinoa Cooking: Rinsing quinoa before cooking removes the natural coating called saponin, which can taste bitter.
- Dressing Variations: Feel free to swap red wine vinegar for lemon juice for a brighter tang, or add a pinch of smoked paprika for a subtle smoky flavor.
- Storage Tips: Keep the salad and dressing separate if storing leftovers. Add avocado fresh before eating to maintain its color and texture.
- Protein Boost: Add chickpeas or grilled tofu for extra protein if desired.
Chef’s Secrets for Flavorful Salad Success
To elevate your kale salad, the key lies in the little details.
Massaging the kale with salt not only softens its fibrous texture but also helps mellow its natural bitterness, creating a more enjoyable bite.
When cooking quinoa, rinsing it thoroughly before boiling removes saponins, which can impart an unpleasant, bitter flavor—don’t overlook this step.
For the dressing, blending sun-dried tomatoes with tahini creates a creamy, tangy, and slightly sweet flavor profile that perfectly complements the earthy kale.
Adjust the water amount in the dressing to achieve your preferred consistency, whether you like it thicker as a dip or more pourable for drizzling.
Lastly, adding avocado just before serving preserves its vibrant color and creamy texture, preventing browning and ensuring each bite is fresh and satisfying.
Serving Suggestions to Impress Guests
This kale salad is wonderfully versatile and works beautifully as a light main dish or a hearty side.
For a balanced meal, serve it alongside grilled chicken, fish, or roasted vegetables.
The tangy tahini dressing pairs well with Mediterranean-inspired dishes, making it a perfect accompaniment to grilled lamb or falafel.
For a vegetarian option, add some roasted chickpeas or grilled tofu to boost protein content.
Consider topping the salad with a sprinkle of toasted seeds or a handful of pomegranate arils for an eye-catching contrast and burst of flavor.
This salad also shines as a meal-prep favorite—store dressing separately and toss before serving to keep everything fresh and crisp.
Storage Tips to Keep Salad Fresh
To maintain freshness and texture, store the kale salad components separately whenever possible.
Keep the dressing in an airtight container in the refrigerator for up to one week. Kale and quinoa can be prepped in advance and stored chilled in sealed containers for 3-4 days.
Avoid mixing in avocado until just before serving, as it oxidizes quickly and turns brown.
If you’re making the salad ahead, combine the kale with dressing and quinoa, but add delicate ingredients like cucumber, tomatoes, and cheese closer to mealtime.
For longer storage, keep nuts separate to prevent them from becoming soggy.
This method preserves the salad’s crispness and flavor, making it ideal for easy lunches or dinner sides throughout the week.
Frequently Asked Questions and Answers
Q1: Can I use other greens instead of kale?
Absolutely! While kale is nutrient-dense and hearty, you can swap it with spinach, arugula, or mixed salad greens. Just keep in mind that softer greens won’t need massaging.
Q2: Is the dressing vegan-friendly?
You can make the dressing vegan by using maple syrup instead of honey and omitting cheese or substituting it with a vegan alternative.
Q3: How do I store leftovers without sogginess?
Store the dressing separately and keep ingredients like avocado and nuts aside until ready to serve. This prevents the salad from becoming watery or mushy.
Q4: Can I prepare quinoa in advance?
Yes, quinoa stores well in the refrigerator for several days and even freezes well. Cooking it ahead saves time on busy days.
Q5: What are some good add-ins for extra nutrition?
Roasted chickpeas, cooked lentils, or grilled tofu are excellent choices to add protein. Seeds like pumpkin or sunflower add crunch and healthy fats.
This recipe is inspired by hummusapien and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.