This is the BEST kale salad recipe ever! It’s made with fresh and flavorful massaged kale, topped with avocado, carrot ribbons, and a crunchy seed blend tossed in a creamy homemade tahini dressing. Enjoy this easy salad as the perfect light lunch or side.
Leafy green kale is one of my favorite salad ingredients. If you love kale recipes as much as I do, be sure to try my easy kale slaw recipe next!
This easy kale salad recipe is packed full of tender fresh greens, creamy avocado, crunchy carrot ribbons, cabbage, and a deliciously nutty seed blend. Drizzled with the best homemade tahini dressing, this is the perfect salad to enjoy for lunch or as a side with a larger meal. It’s super simple to pull together and the ingredients, as always, are totally customizable. Feel free to adapt them to suit your tastes, or with whatever you have on hand in the fridge!
Why You’ll Love This Easy Kale Salad Recipe
- Fresh and crunchy. There are so many irresistible textures and flavors going on here. This salad has flavorful massaged kale that’s just tender enough, combined with crunchy veggies, toasted seeds, and the smooth creaminess of the avocado and dressing.
- Quick to make. This kale salad comes together in 20 minutes or less. I’m sharing all my tips and tricks on how to get the utmost flavor out of each ingredient, including how to tenderize the kale.
- Adaptable. All the best salad recipes aren’t only made one way, and this is the best kale salad for a reason! Make this recipe your own with your favorite toppings, change up the dressing, and get creative with proteins and add-ons.
Notes on Ingredients
Let’s start with some quick notes on your best-ever kale salad components. Scroll down to the recipe card after the post for a printable list of ingredients with amounts.
- Kale – You can’t make a kale salad without it! Kale is a wonderful ingredient, found in the produce aisle alongside other leafy greens. When massaged, kale loses some of its natural bitterness and takes on a deliciously tender texture.
- Toppings – My kale salad toppings include fresh carrot ribbons, diced avocado, shredded red cabbage, and a crunchy combination of toasted pepitas, hemp seeds, and sesame seeds.
For the Dressing
- Tahini – This is a creamy condiment made from ground toasted sesame seeds. You’ll find tahini in the condiment aisle of most major grocery chains, or you can make homemade tahini (all it takes is 2 ingredients!).
- Sesame Oil – You’ll use oil to thin out the dressing a little. Sesame oil is a natural choice alongside the tahini, but you can also use avocado oil or even olive oil in a pinch.
- Tamari – For a hit of delicious umami. Tamari is a gluten-free alternative to soy sauce, but regular soy sauce or coconut aminos are also good options.
- Lime – Freshly squeezed lime juice brightens up the dressing. Feel free to substitute lime with lemon or a splash of vinegar if that’s what you have on hand.
- Garlic – Because every dressing is better with freshly minced garlic!
Can I Use Another Salad Dressing?
I love the clean and creamy flavors of tahini dressing with this kale salad, but there are plenty of other dressing options, too! If you’d like to change things up, try a light vinaigrette like the one I use for my kale apple salad . There’s also the sweet and tangy poppyseed dressing from my kale chickpea salad . For something extra kicky, try this spicy tahini made with harissa.
How to Massage Kale for a Salad
As any kale lover will tell you, raw kale often comes with a slightly bitter flavor. But don’t let that deter you. To bring out the best in raw kale, all you need to do is give it a little massage to break down those tough fibers. Massaged kale is more tender, tastier, and easier to digest. Here’s how it’s done:
- Separate the leaves. With your fresh bunch of kale ready to go, tear or trim the leaves away from the hard stems. Add the leaves to a bowl.
- Use your hands. Get in there with your (clean) hands and squeeze and massage the leaves firmly. Continue for about a minute, to really get them nice and soft.
- Chop and wash the kale. After massaging, chop the kale and wash it well under cold water. Your massaged kale is ready to go into your salad!
How to Make the Best Kale Salad
Once your ingredients are ready to go, this kale salad recipe comes together in minutes. Follow the step-by-step overview below, and scroll to the recipe card for printable instructions.
- Prepare the kale. First, you’ll massage, chop, and then wash your raw kale leaves following the directions above. Add the
- Add toppings. Top your salad with avocado, carrots, and seeds.
- Add the dressing. Whisk together the dressing ingredients in a bowl until smooth. Drizzle the tahini dressing over the salad. Give everything a good toss to combine, making sure that tasty dressing gets into all the nooks and crannies.
Tips and Variations
- Massage the kale. I repeat: Massage. The. Kale. Don’t skip this step, as raw kale that hasn’t been for a quick massage sesh isn’t nearly as appetizing.
- Get creative with toppings. Feel free to create new topping combinations using your favorite add-ins. Try adding cooked chopped beetroot, roasted butternut squash, green cabbage, snap peas, edamame beans, roasted chickpeas , and more.
- Add nuts. Chopped walnuts, pecans, or slivered almonds are a great way to add more crunch to this kale salad.
- Add protein. To make this salad into a meal, add protein like marinated tofu , crispy baked tofu , or tempeh . See below for more easy serving suggestions.
What to Serve With Kale Salad
The beauty of a great kale salad is that it’s such a versatile meal idea. Kale stays fresh for a while even after being tossed in dressing, so pack this salad for an easy work lunch and wash it down with a fresh green smoothie . It’s also wonderful paired with a BBQ chickpea wrap , or you can serve it as a side with a bowl of creamy pumpkin soup in the colder months. Kale salad also makes a yummy side dish at the dinner table next to pasta dishes like butternut ravioli or baked eggplant parmesan .
How to Store Leftovers
- Refrigerate. It’s best to store this kale salad without the dressing. Refrigerate any leftover salad airtight for up to 3 days. Store the dressing separately in a jar or container, and it will keep in the fridge for up to 2 weeks.
More Easy Salad Recipes
- Vegan Cobb Salad
- Greek Cucumber Salad
- Mediterranean Chickpea Salad
- Easy Vegan Caesar Salad
- Pear and Gorgonzola Salad
Ingredients
The Best Kale Salad
- 6 cups kale , torn and washed
Tahini Dressing
- 2 tablespoons tahini
- 1/4 teaspoon sea salt
- ½ tablespoon sesame oil
- 1/2 tablespoon tamari sauce , or liquid aminos or low sodium soy sauce
- 2 tablespoons water
- 2 tablespoons lime juice
- 1 clove garlic , minced
Toppings (use any amount you want, but these are my rough estimates)
- ⅓ cup pumpkin seeds/pepitas
- ½ avocado , cubed
- carrot ribbons , from 1 carrot
- ¼ cup shredded purple cabbage
- ¼ cup hulled hemp seeds
- 1 tablespoon black or white sesame seeds , optional
Instructions
The Best Kale Salad
- Massage and cut or tear kale in a large strainer for about 2 minutes. After cutting, wash kale, dry and set aside.
- Add dressing on top or lightly combine. Add toppings and toss to combine.
- Enjoy!
Tahini Dressing
- In a medium-size bowl add all the dressing ingredients and whisk until fully combined and smooth.
Notes
- For an extra delicious salad, toast your pepitas beforehand in about 2 teaspoons of oil over medium-high heat for about 5 minutes. Shake occasionally, until pepitas begin to pop. Season generously with salt, pepper, and paprika.
This is the BEST kale salad recipe ever! It’s made with fresh and flavorful massaged kale, topped with avocado, carrot ribbons, and a crunchy seed blend tossed in a creamy homemade tahini dressing. Enjoy this easy salad as the perfect light lunch or side.
Leafy green kale is one of my favorite salad ingredients. If you love kale recipes as much as I do, be sure to try my easy kale slaw recipe next!
This easy kale salad recipe is packed full of tender fresh greens, creamy avocado, crunchy carrot ribbons, cabbage, and a deliciously nutty seed blend. Drizzled with the best homemade tahini dressing, this is the perfect salad to enjoy for lunch or as a side with a larger meal. It’s super simple to pull together and the ingredients, as always, are totally customizable. Feel free to adapt them to suit your tastes, or with whatever you have on hand in the fridge!
Why You’ll Love This Easy Kale Salad Recipe
- Fresh and crunchy. There are so many irresistible textures and flavors going on here. This salad has flavorful massaged kale that’s just tender enough, combined with crunchy veggies, toasted seeds, and the smooth creaminess of the avocado and dressing.
- Quick to make. This kale salad comes together in 20 minutes or less. I’m sharing all my tips and tricks on how to get the utmost flavor out of each ingredient, including how to tenderize the kale.
- Adaptable. All the best salad recipes aren’t only made one way, and this is the best kale salad for a reason! Make this recipe your own with your favorite toppings, change up the dressing, and get creative with proteins and add-ons.
Notes on Ingredients
Let’s start with some quick notes on your best-ever kale salad components. Scroll down to the recipe card after the post for a printable list of ingredients with amounts.
- Kale – You can’t make a kale salad without it! Kale is a wonderful ingredient, found in the produce aisle alongside other leafy greens. When massaged, kale loses some of its natural bitterness and takes on a deliciously tender texture.
- Toppings – My kale salad toppings include fresh carrot ribbons, diced avocado, shredded red cabbage, and a crunchy combination of toasted pepitas, hemp seeds, and sesame seeds.
For the Dressing
- Tahini – This is a creamy condiment made from ground toasted sesame seeds. You’ll find tahini in the condiment aisle of most major grocery chains, or you can make homemade tahini (all it takes is 2 ingredients!).
- Sesame Oil – You’ll use oil to thin out the dressing a little. Sesame oil is a natural choice alongside the tahini, but you can also use avocado oil or even olive oil in a pinch.
- Tamari – For a hit of delicious umami. Tamari is a gluten-free alternative to soy sauce, but regular soy sauce or coconut aminos are also good options.
- Lime – Freshly squeezed lime juice brightens up the dressing. Feel free to substitute lime with lemon or a splash of vinegar if that’s what you have on hand.
- Garlic – Because every dressing is better with freshly minced garlic!
Can I Use Another Salad Dressing?
I love the clean and creamy flavors of tahini dressing with this kale salad, but there are plenty of other dressing options, too! If you’d like to change things up, try a light vinaigrette like the one I use for my kale apple salad . There’s also the sweet and tangy poppyseed dressing from my kale chickpea salad . For something extra kicky, try this spicy tahini made with harissa.
How to Massage Kale for a Salad
As any kale lover will tell you, raw kale often comes with a slightly bitter flavor. But don’t let that deter you. To bring out the best in raw kale, all you need to do is give it a little massage to break down those tough fibers. Massaged kale is more tender, tastier, and easier to digest. Here’s how it’s done:
- Separate the leaves. With your fresh bunch of kale ready to go, tear or trim the leaves away from the hard stems. Add the leaves to a bowl.
- Use your hands. Get in there with your (clean) hands and squeeze and massage the leaves firmly. Continue for about a minute, to really get them nice and soft.
- Chop and wash the kale. After massaging, chop the kale and wash it well under cold water. Your massaged kale is ready to go into your salad!
How to Make the Best Kale Salad
Once your ingredients are ready to go, this kale salad recipe comes together in minutes. Follow the step-by-step overview below, and scroll to the recipe card for printable instructions.
- Prepare the kale. First, you’ll massage, chop, and then wash your raw kale leaves following the directions above. Add the
- Add toppings. Top your salad with avocado, carrots, and seeds.
- Add the dressing. Whisk together the dressing ingredients in a bowl until smooth. Drizzle the tahini dressing over the salad. Give everything a good toss to combine, making sure that tasty dressing gets into all the nooks and crannies.
Tips and Variations
- Massage the kale. I repeat: Massage. The. Kale. Don’t skip this step, as raw kale that hasn’t been for a quick massage sesh isn’t nearly as appetizing.
- Get creative with toppings. Feel free to create new topping combinations using your favorite add-ins. Try adding cooked chopped beetroot, roasted butternut squash, green cabbage, snap peas, edamame beans, roasted chickpeas , and more.
- Add nuts. Chopped walnuts, pecans, or slivered almonds are a great way to add more crunch to this kale salad.
- Add protein. To make this salad into a meal, add protein like marinated tofu , crispy baked tofu , or tempeh . See below for more easy serving suggestions.
What to Serve With Kale Salad
The beauty of a great kale salad is that it’s such a versatile meal idea. Kale stays fresh for a while even after being tossed in dressing, so pack this salad for an easy work lunch and wash it down with a fresh green smoothie . It’s also wonderful paired with a BBQ chickpea wrap , or you can serve it as a side with a bowl of creamy pumpkin soup in the colder months. Kale salad also makes a yummy side dish at the dinner table next to pasta dishes like butternut ravioli or baked eggplant parmesan .
How to Store Leftovers
- Refrigerate. It’s best to store this kale salad without the dressing. Refrigerate any leftover salad airtight for up to 3 days. Store the dressing separately in a jar or container, and it will keep in the fridge for up to 2 weeks.
More Easy Salad Recipes
- Vegan Cobb Salad
- Greek Cucumber Salad
- Mediterranean Chickpea Salad
- Easy Vegan Caesar Salad
- Pear and Gorgonzola Salad
Ingredients
The Best Kale Salad
- 6 cups kale , torn and washed
Tahini Dressing
- 2 tablespoons tahini
- 1/4 teaspoon sea salt
- ½ tablespoon sesame oil
- 1/2 tablespoon tamari sauce , or liquid aminos or low sodium soy sauce
- 2 tablespoons water
- 2 tablespoons lime juice
- 1 clove garlic , minced
Toppings (use any amount you want, but these are my rough estimates)
- ⅓ cup pumpkin seeds/pepitas
- ½ avocado , cubed
- carrot ribbons , from 1 carrot
- ¼ cup shredded purple cabbage
- ¼ cup hulled hemp seeds
- 1 tablespoon black or white sesame seeds , optional
Instructions
The Best Kale Salad
- Massage and cut or tear kale in a large strainer for about 2 minutes. After cutting, wash kale, dry and set aside.
- Add dressing on top or lightly combine. Add toppings and toss to combine.
- Enjoy!
Tahini Dressing
- In a medium-size bowl add all the dressing ingredients and whisk until fully combined and smooth.
Notes
- For an extra delicious salad, toast your pepitas beforehand in about 2 teaspoons of oil over medium-high heat for about 5 minutes. Shake occasionally, until pepitas begin to pop. Season generously with salt, pepper, and paprika.
Kale Salad with Tahini Dressing
Ingredients
The Best Kale Salad
- 6 cups kale torn and washed
Tahini Dressing
- 2 tablespoons tahini
- 1/4 teaspoon sea salt
- ½ tablespoon sesame oil
- 1/2 tablespoon tamari sauce or liquid aminos or low sodium soy sauce
- 2 tablespoons water
- 2 tablespoons lime juice
- 1 clove garlic minced
Toppings (use any amount you want, but these are my rough estimates)
- ⅓ cup pumpkin seeds/pepitas
- ½ avocado cubed
- carrot ribbons from 1 carrot
- ¼ cup shredded purple cabbage
- ¼ cup hulled hemp seeds
- 1 tablespoon black or white sesame seeds optional
Instructions
The Best Kale Salad
- Massage and cut or tear kale in a large strainer for about 2 minutes. After cutting, wash kale, dry and set aside.
- Add dressing on top or lightly combine. Add toppings and toss to combine.
- Enjoy!
Tahini Dressing
- In a medium-size bowl add all the dressing ingredients and whisk until fully combined and smooth.
Notes
- For an extra delicious salad, toast your pepitas beforehand in about 2 teaspoons of oil over medium-high heat for about 5 minutes. Shake occasionally, until pepitas begin to pop. Season generously with salt, pepper, and paprika.
Nutrition
Kale Salad with Tahini Dressing https://jessicainthekitchen.com/the-best-kale-salad-with-sesame-tahini-dressing/ February 28, 2020
This chocolate chip mug cake is a moist and fluffy vegan mug cake filled with melty chocolate chips and subtle, toasted tahini flavour. Make it in the microwave in under 5 minutes!
What Is a Mug Cake?
It’s been far too long since I’ve made a mug cake. These single-serving desserts are exactly what they sound like: a cake made in a mug! Mostly, it involves mixing and microwaving the cake ingredients in one mug. The result is a delicious, moist mini-cake. And the magic isn’t limited to cake recipes, either. My highly-rated vegan mug brownie is definitely a must-try. And this chocolate chip mug cake is like a thick, chewy chocolate chip cookie in cake form!
Why You’ll Love This Chocolate Chip Mug Cake
- Rich and chocolatey. This chocolate chip mug cake is moist and fluffy, loaded with dark chocolate and the subtle, toasty flavour of tahini paste.
- Convenient. Mug cakes are the forever answer when you’re craving cake but don’t feel up to the task of actually baking a full cake. These mini versions are the perfect individual serving. Just enough to whip up for a movie night or last-minute dessert.
- Quick. The best part? You can make it in the microwave in under 5 minutes. I can’t wait for you to try it because I know it’s about to become one of your favourite quick and easy vegan desserts!
Notes on Ingredients
These are the ingredients that make this chocolate chip mug cake shine! I’ve included some notes here. Scroll down to the recipe card for the printable ingredients list with the full recipe amounts and details.
- Chocolate Chips – Simple enough, right? I love using dark chocolate chips , but feel free to use semisweet. Remember to double-check that your chocolate is vegan. I have so many favourite brands to choose from, but for this recipe, I used Enjoy Life dark chocolate morsels.
- Flour – I use a combination of all-purpose flour (you could use a 1:1 gluten-free substitute) and a tablespoon of almond flour. Almond flour adds moistness to the mug cake. If you don’t have it, however, simply replace it with additional all-purpose flour. Try to stay as close to the recipe as possible.
- Cinnamon – Optional, but I love adding a little warm spice to baking recipes. You could also use nutmeg or ginger.
- Tahini – As discussed above, tahini paste adds richness, nuttiness, and even more moisture to this mug cake. You can even use homemade tahini . I love the way the toasty flavour complements the melted dark chocolate here, just like in my salted chocolate chip tahini cookies .
- Baking Powder – Check the dates on the package to ensure your baking powder is fresh!
- Sea Salt – Please don’t skip the salt! A sprinkle of coarse sea salt, like Maldon salt or something similar, brings out the mug cake’s flavours even more.
What Does Tahini Taste Like?
Tahini is made by grinding sesame seeds into a smooth paste, similar to how peanuts become peanut butter. It has a rich, earthy, nutty taste and a slight bitterness that isn’t overpowering. In this recipe, tahini replaces the oil, adding moisture to the cake along with it’s delicious, toasty flavour.
How to Make a Chocolate Chip Mug Cake
Follow this quick, 3-step method to make a gooey vegan chocolate chip mug cake in minutes. Scroll to the recipe card for the printable instructions.
- Mix the wet ingredients first. Start by whisking water with sugar and tahini in a wide, microwave-safe mug. Make sure it’s thoroughly mixed.
- Add the dry ingredients. Next, stir in the flour, baking powder, cinnamon, and salt, making sure it’s well mixed from bottom to top. Finally, fold in the chocolate chips and then sprinkle some on top.
- Cook. Microwave the mug cake for 65-70 seconds. Check the cake for doneness using a toothpick. It’s fine if it’s a little underdone since the cake continues to set as it cools. Let the cake rest for 3-5 minutes, and enjoy!
Make It in the Oven
I’ve included instructions on how to bake this mug cake in the oven, too. Make sure to use an oven-safe ramekin, and bake at 350ºF for 25 minutes. Like the microwave version, aim to leave it slightly underbaked (you don’t want a toothpick to come out completely clean; it should still have crumbs attached). The mug cake finishes cooking while it cools.
Recipe Tips
- Use a wide, shortish mug. Like the one in these photos! If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with even cooking.
- Make sure to stir well. Don’t go whisking it for minutes on end (that’s how you end up with a flat cake), but ensure your entire mug cake is evenly mixed from bottom to top.
- Adjust the time based on your microwave. The cooking times I’ve provided are a good place to start, but some microwaves may take longer to cook than others. The cake cooks from the edges to the centre, so just check the centre that it’s fully cooked.
- BUT, don’t overcook. This will make your mug cake gummy and rubbery. Remember that the mug cake will keep cooking while it’s cooling, so it’s better to slightly underbake it rather than overbake it.
- Let the cake rest. Let your chocolate chip mug cake cool for 3 minutes before digging into it. It really does make a difference, like how you’d let a traditional cake or brownies cool first!
How to Store
- Refrigerate. I rarely have leftovers of this chocolate chip mug cake, but if you do, store the cake covered in the fridge and bring it back to room temperature before serving.
- Reheat. You can pop the mug cake back into the microwave for a few seconds to warm it before you serve it.
More Mug Cake Recipes
- Pumpkin Mug Cake (Vegan)
- Chocolate Mug Cake (Vegan)
- Banana Bread Mug Cake (Vegan)
Ingredients
- 1 1/2 tablespoons all purpose flour , or gluten free flour mix *
- 1 tablespoon almond flour
- 2 tablespoons water
- 2 tablespoons sugar
- 1-2 tablespoons chocolate chips
- 2 tablespoons tahini
- pinch sea salt
- pinch ground cinnamon
- ¼ teaspoon baking powder
Instructions
- In a mug, add in the water; sugar and tahini. Whisk together for about 30 seconds to combine completely. Add in the flours, baking powder, salt and cinnamon.
- Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the chocolate chips and fold in. Feel free to sprinkle some of them on top.
- Place in your microwave for about 65 to 70 seconds. It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it’s oven safe) for 25 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!
