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Kale Salad with Spicy Lime Tahini Dressing – vegetarian recipe
Stav Kogan

Kale Salad with Spicy Lime Tahini Dressing

A crisp, refreshing kale salad with a creamy, zesty tahini dressing. This no-cook keto meal comes together in just 15 minutes and is perfect for a quick, healthy lunch or dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 serving
Calories: 517
Ingredients Method Nutrition

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
  • 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.

Method
 

  1. Prepare the Dressing: In a medium bowl or a jar with a tight-fitting lid, combine all the dressing .
  2. Whisk or shake vigorously until smooth and creamy.
  3. Set aside.
  4. 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.
  5. Assemble the Salad: In a large salad bowl, combine the dried kale, thinly sliced radishes, green bell pepper, cubed avocado, and pumpkin seeds.
  6. Dress and Serve: Divide the salad among 4 bowls.
  7. Drizzle each with ¼ cup / 60 ml (2 fl oz) of the dressing, toss gently to coat, and enjoy immediately!

Nutrition

Calories: 517kcalCarbohydrates: 11.5gProtein: 10.7gFat: 47g

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