Kale salad with spicy lime tahini dressing is a crisp, refreshing no-cook meal in 15 minutes. Creamy tahini, lime, and jalapeño coat massaged kale with radishes, bell pepper, and pumpkin seeds. Lunch or dinner, sorted.
Let’s be honest, sometimes a recipe is all about the dressing, and this one is a game-changer! This creamy, zesty tahini dressing is so good, you’ll want to put it on everything—from fresh veggies to pork rinds. It’s the perfect partner for this crisp, refreshing kale salad, but if tahini isn’t your thing, feel free to swap in our vibrant Thai Dressing instead. This entire no-cook meal comes together in just 15 minutes and serves four.
Ingredients
• For the Zesty Tahini Dressing
• ½ cup / 120 ml (4.1 fl oz) avocado oil
• ¼ cup / 60 ml (2 fl oz) lime juice
• ¼ cup / 60 ml (2 fl oz) tahini
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely diced
• 1 handful of fresh cilantro leaves, chopped
• ½ teaspoon ground cumin
• ½ teaspoon finely ground sea salt
• ¼ teaspoon red pepper flakes
• For the Salad
• 6 cups / 360 g (12.7 oz) destemmed kale leaves, roughly chopped
• 12 radishes, thinly sliced
• 1 green bell pepper, sliced
• 1 medium Hass avocado, peeled, pitted, and cubed
• ¼ cup / 30 g (1.06 oz) hulled pumpkin seeds
Instructions
1. Prepare the Dressing: In a medium bowl or a jar with a tight-fitting lid, combine all the dressing . Whisk or shake vigorously until smooth and creamy. Set aside.
2. Prep the Kale: Rinse the chopped kale under hot water for about 30 seconds. This simple trick helps to soften the leaves and make them more tender. Be sure to dry the kale thoroughly using a salad spinner or clean kitchen towel.
3. Assemble the Salad: In a large salad bowl, combine the dried kale, thinly sliced radishes, green bell pepper, cubed avocado, and pumpkin seeds.
4. Dress and Serve: Divide the salad among 4 bowls. Drizzle each with ¼ cup / 60 ml (2 fl oz) of the dressing, toss gently to coat, and enjoy immediately!
Nutritional Information
• Per serving
• Calories: 517
• Total Fat: 47 g
• Saturated Fat: 6 g
• Net Carbs: 11.5 g (0.41 oz)
• Protein: 10.7 g
• Sodium: 373 mg
• Fiber: 9.4 g
Pro Tips
• For the most tender kale, take an extra minute to massage the dressing into the leaves with your hands before adding the other salad .
• Control the heat by adjusting the amount of jalapeño and red pepper flakes. For a milder dressing, be sure to remove the seeds and white ribs from the jalapeño.
• To make ahead, store the salad components and the dressing in separate airtight containers in the fridge for up to 5 days. Add the avocado just before serving to prevent it from browning.
FAQ
Q: How do you make kale tender for a salad
A: To make kale tender, rinse the chopped leaves under hot water for about 30 seconds and dry thoroughly. For the most tender kale, massage the dressing into the leaves with your hands before adding the other salad ingredients.
Q: Can I make this kale salad ahead of time
A: Yes, you can prepare parts of this salad ahead of time. Store the salad components and the dressing in separate airtight containers in the refrigerator for up to 5 days. It is best to add the avocado just before serving to prevent it from browning.
Q: How can I make the tahini dressing less spicy
A: You can easily control the heat by adjusting the amount of jalapeño and red pepper flakes. For a milder dressing, be sure to remove both the seeds and the white ribs from the jalapeño before dicing it.
Q: What can I use instead of tahini dressing
A: If tahini is not your preference, the recipe suggests that this crisp, refreshing kale salad also pairs well with a vibrant Thai Dressing as an alternative.
Pro Tips
- Massage the dressing into the kale with your hands for a minute before adding the other toppings — it's the difference between tough and tender leaves.
- Rinse the chopped kale under hot water for about 30 seconds and dry it thoroughly before dressing.
- Control the heat by adjusting the jalapeño and red pepper flakes; for a milder dressing, remove the jalapeño's seeds and white ribs.
- Store the salad components and the dressing in separate airtight containers in the fridge for up to 5 days, adding the avocado just before serving.
Frequently Asked Questions
How do I keep kale salad from being tough?
Rinse the chopped kale under hot water for about 30 seconds, dry it well, then massage the dressing into the leaves with your hands before adding the other ingredients.
Can I make this salad ahead?
Yes — keep the salad components and the dressing in separate airtight containers in the fridge for up to 5 days. Add the avocado just before serving.
Is this salad keto?
Per serving: 517 calories, 47 g fat, 10.7 g protein, and 11.5 g net carbs.
How spicy is the tahini dressing?
You can dial it back — use less jalapeño and red pepper flakes, and remove the jalapeño's seeds and ribs for a milder sauce.
Recipe card below.
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Kale Salad with Spicy Lime Tahini Dressing
Ingredients
Method
- Prepare the Dressing: In a medium bowl or a jar with a tight-fitting lid, combine all the dressing .
- Whisk or shake vigorously until smooth and creamy.
- Set aside.
- Prep the Kale: Rinse the chopped kale under hot water for about 30 seconds. This simple trick helps to soften the leaves and make them more tender. Be sure to dry the kale thoroughly using a salad spinner or clean kitchen towel.
- Assemble the Salad: In a large salad bowl, combine the dried kale, thinly sliced radishes, green bell pepper, cubed avocado, and pumpkin seeds.
- Dress and Serve: Divide the salad among 4 bowls.
- Drizzle each with ¼ cup / 60 ml (2 fl oz) of the dressing, toss gently to coat, and enjoy immediately!
