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The Ultimate Kale Salad with Tahini Lemon Dressing Recipe

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4.2 from 33 reviews

  • Author: Mary & Susan
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Ultimate Kale Salad with Tahini Lemon Dressing combines vibrant, nutrient-packed Dino kale with fluffy quinoa, sweet dried cranberries, crunchy toasted almonds, and savory shaved parmesan. The creamy tahini lemon dressing adds a perfect tangy richness. This refreshing and wholesome salad is ideal for a healthy lunch or dinner, offering a delicious balance of textures and flavors that will please any palate.

Ingredients

Salad Ingredients

  • 2 bunches of 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 Ingredients

  • ¼ cup lemon juice
  • ⅓ 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

  1. Cook quinoa: Place the rinsed and dried quinoa in a medium pot. Toast it over medium heat, stirring occasionally, for about 6 minutes until it starts to pop and releases a nutty aroma.
  2. Add water: Pour in 1 cup of water and stir to combine with the quinoa.
  3. Simmer: Cover the pot, reduce the heat to low, and let it simmer for 18 minutes until the quinoa is tender and water is absorbed.
  4. Fluff quinoa: Remove the lid carefully and fluff the quinoa gently with a fork. Set aside to cool to room temperature.
  5. Prepare dressing: Combine lemon juice, olive oil, tahini, honey, red wine vinegar, mashed garlic, sea salt, and black pepper in a blender or food processor. Blend until the dressing is smooth and creamy.
  6. Prepare kale: Remove kale leaves from their stems to avoid bitterness. Stack and fold the leaves, then chop them into thin pieces approximately ¼ to ½ inch wide.
  7. Massage kale: Place chopped kale in a large bowl. Add a pinch of salt and massage the leaves thoroughly with your hands until they start to soften and wilt.
  8. Assemble salad: Add the cooled quinoa, dried cranberries, toasted sliced almonds, and the tahini lemon dressing to the massaged kale. Toss everything well to combine evenly.
  9. Garnish and serve: Plate the salad and top with shaved parmesan cheese and extra toasted almonds for added crunch and flavor.

Notes

  • Rinsing and drying quinoa before toasting helps remove any bitterness and ensures it toasts evenly.
  • Massaging kale softens its texture, making it easier to eat and digest.
  • Use freshly grated parmesan for best flavor and texture.
  • Adjust honey amount if you prefer a sweeter or less sweet dressing.
  • For a nut-free version, omit almonds or substitute with pumpkin seeds.
  • This salad can be made ahead; store dressing separately to keep kale fresh.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://mysimpledish.com/the-ultimate-kale-salad-with-tahini-lemon-dressing-recipe/