Creamy Tahini Kale Salad

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This is a delicious way to eat kale and the entire salad will have you feeling brand new – it’s so healthy, you can practically feel the nutrients zinging through your body! Massaging the kale makes it a bit softer to eat and easier to digest – the dressing helps with this process. It can be enjoyed as a side salad or as a main meal, especially if you pack it full of grains, tofu and extra salady bits 🙂

Photograph by Niki Webster.

Nutritional information includes one full serving of the recipe plus 50g/1.7 oz marinated tofu, 4 tablespoons of ready-to-eat quinoa, 5 tablespoons of chickpeas.

Gluten free
Wheat free
Reduced sugar, diabetic friendly
Quick meal
Low fat, low sugar
Cheap
Kids recipe

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Preparation time

5 min

Total time

5

Meal

  • mains
  • lunches
  • sides-light-meals-and-salads
  • vegetable-side-dishes

Servings

Kcal

496

Carbs

23 g

Protein

20 g

Fat

33 g

* Nutritional information per serving.

Ingredients

Salad

  • 1 medium bunch of kale, stalks removed and torn into bite-sized pieces
  • Any combination of the optional extras

Dressing

  • 1 tbsp olive oil
  • 1 tbsp tahini
  • 1 tbsp cider vinegar
  • ¾ tbsp soy sauce (use tamari if gluten-free)
  • ¼ tbsp syrup (eg maple or agave)

Optional extras: any tinned pulses (drained and rinsed), artichokes, avocado, cherry tomatoes, croutons, cucumber, fresh chilli, fresh herbs, garlic, grated beetroot, marinated tofu, quinoa, radish, red onion, spring onion, sprinkling of nutritional yeast, sundried tomatoes, sweetcorn, toasted mixed seeds

Salad

  • 1 big bunch of kale, stalks removed and torn into bite-sized pieces
  • Any combination of the optional extras

Dressing

  • 3 tbsp olive oil
  • 3 tbsp tahini
  • 3 tbsp cider vinegar
  • 2 tbsp soy sauce (use tamari if gluten-free)
  • 1 tbsp syrup (eg maple or agave)

Optional extras: any tinned pulses (drained and rinsed), artichokes, avocado, cherry tomatoes, croutons, cucumber, fresh chilli, fresh herbs, garlic, grated beetroot, marinated tofu, quinoa, radish, red onion, spring onion, sprinkling of nutritional yeast, sundried tomatoes, sweetcorn, toasted mixed seeds

Salad

  • 1 extra large bunch of kale, stalks removed and torn into bite-sized pieces
  • Any combination of the optional extras

Dressing

  • 4½ tbsp olive oil
  • 4½ tbsp tahini
  • 4½ tbsp cider vinegar
  • 3 tbsp soy sauce (use tamari if gluten-free)
  • 1½ tbsp syrup (eg maple or agave)

Optional extras: any tinned pulses (drained and rinsed), artichokes, avocado, cherry tomatoes, croutons, cucumber, fresh chilli, fresh herbs, garlic, grated beetroot, marinated tofu, quinoa, radish, red onion, spring onion, sprinkling of nutritional yeast, sundried tomatoes, sweetcorn, toasted mixed seeds

Salad

  • 1 giant bunch of kale, stalks removed and torn into bite-sized pieces
  • Any combination of the optional extras

Dressing

  • 6 tbsp olive oil
  • 6 tbsp tahini
  • 6 tbsp cider vinegar
  • 4 tbsp soy sauce (use tamari if gluten-free)
  • 2 tbsp syrup (eg maple or agave)

Optional extras: any tinned pulses (drained and rinsed), artichokes, avocado, cherry tomatoes, croutons, cucumber, fresh chilli, fresh herbs, garlic, grated beetroot, marinated tofu, quinoa, radish, red onion, spring onion, sprinkling of nutritional yeast, sundried tomatoes, sweetcorn, toasted mixed seeds

Instructions

  1. Place the torn kale into a large bowl and pour over all of the dressing ingredients.
  2. Massage the dressing ingredients into the kale leaves for a good couple of minutes (this helps to break down the fibres in the kale to make it more digestible and also helps it to absorb the flavours!).
  3. Add any of the optional extras of your choice (and more of the dressing ingredients if needed and enjoy).

Serving suggestions: bulgar wheat, couscous, crusty bread, curries, pasta or gnocchi, quinoa, rice and tofu, roasted vegetables, selection of salads, vegan kiev

  1. Place the torn kale into a large bowl and pour over all of the dressing ingredients.
  2. Massage the dressing ingredients into the kale leaves for a good couple of minutes (this helps to break down the fibres in the kale to make it more digestible and also helps it to absorb the flavours!).
  3. Add any of the optional extras of your choice (and more of the dressing ingredients if needed and enjoy).

Serving suggestions: bulgar wheat, couscous, crusty bread, curries, pasta or gnocchi, quinoa, rice and tofu, roasted vegetables, selection of salads, vegan kiev

  1. Place the torn kale into a large bowl and pour over all of the dressing ingredients.
  2. Massage the dressing ingredients into the kale leaves for a good couple of minutes (this helps to break down the fibres in the kale to make it more digestible and also helps it to absorb the flavours!).
  3. Add any of the optional extras of your choice (and more of the dressing ingredients if needed and enjoy).

Serving suggestions: bulgar wheat, couscous, crusty bread, curries, pasta or gnocchi, quinoa, rice and tofu, roasted vegetables, selection of salads, vegan kiev

  1. Place the torn kale into a large bowl and pour over all of the dressing ingredients.
  2. Massage the dressing ingredients into the kale leaves for a good couple of minutes (this helps to break down the fibres in the kale to make it more digestible and also helps it to absorb the flavours!).
  3. Add any of the optional extras of your choice (and more of the dressing ingredients if needed and enjoy).

Serving suggestions: bulgar wheat, couscous, crusty bread, curries, pasta or gnocchi, quinoa, rice and tofu, roasted vegetables, selection of salads, vegan kiev

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