Kale Salad with Tahini Dressing and Roasted Beets
Massaged Tuscan kale with ribboned texture forms the base of this vibrant salad, finished with creamy tahini dressing, earthy roasted beets, fresh avocado, crunchy cashews, and hemp hearts. Garlic and lemon brighten the kale while tahini provides rich, nutty depth.
Ingredients
- 1 bunch Tuscan Kale
- 1 clove Garlic
- to taste Fine Sea Salt
- 2 Lemon
- 3 tablespoon Olive Oil
- 3 tablespoon Tahinisunflower seed butter1:1veganallergen-friendlyadds dairy
similar creamy texture and earthiness
Full guide → - 2 cup Radicchioarugula1:1greensbitter
lighter bitterness, peppery note
- 1 Avocado
- 2 Beet
- ¼ cup Cashew Nuts
- 1 tablespoon Hemp Heartspumpkin seeds1:1seedsvegan
similar nutritional profile, earthier taste
Instructions
- 1
Remove thick center stems from kale by tearing away the bottom leaf portions and pulling up along the stem to release intact leaves.
- 2
Stack kale leaves largest to smallest, roll width-wise into a cigar shape, turn seam-side down, and thinly slice into ribbons. Transfer to large mixing bowl.
- 3
Mince garlic on work surface, gather into pile, sprinkle with salt, and continue mincing until very fine. Scrape with knife blade held flush to board until garlic forms a paste. Transfer to bowl with kale.
- 4
Add lemon juice, olive oil, and salt to kale and garlic. Massage vigorously with hands until very well coated.
- 5
In separate medium bowl, whisk together tahini, lemon juice, and salt until thick paste forms. Whisk in water one tablespoon at a time until dressing reaches ranch consistency. Taste and adjust seasoning.
- 6
Toss radicchio with marinated kale and transfer to serving dish. Top with beets, avocado, and cashews. Drizzle with tahini dressing and garnish with hemp hearts.
Tips
Massage kale vigorously to soften and break down cell walls, making it more tender and digestible.
Tahini dressing thickens as it sits; add water gradually to reach desired consistency.
Assemble salad just before serving to prevent avocado from oxidizing.
Good to Know
Dress salad just before serving. Store undressed kale and other components separately in airtight containers for up to 2 days.
Prepare kale and marinate up to 8 hours ahead. Make tahini dressing up to 1 day ahead. Slice beets and chop remaining vegetables up to 4 hours ahead.
Serve immediately after assembly to maintain texture and prevent avocado oxidation. Pair with crusty bread or grains for a complete meal.
Common Mistakes
Undermassage kale to avoid tough, unpalatable leaves; press firmly for 2-3 minutes minimum.
Add tahini dressing water all at once to avoid overshooting consistency; add gradually one tablespoon at a time.
Assemble more than 15 minutes before serving to avoid soggy salad from dressing saturation.
Substitutions
Dairy-Free Swaps
Vegan Options
similar creamy texture and earthiness
Full guide →