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My Go-To Kale Salad by Flora & Vino

My Go-To Kale Salad

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  • Author: Flora & Vino
  • Total Time: 20 mins
  • Yield: 2 salads
  • Diet: Vegan


Versatile kale salad with a creamy oil-free tahini dressing. Massaged kale, leftover cooked quinoa, and plenty of fresh veggies from the fridge.


Go-To Kale Salad

  • 4 cups kale, shredded
  • 2 small bell peppers, chopped
  • 1 cup steamed/roasted baby carrots, chopped
  • 1/2 small red onion, diced
  • 24 TBSP pine nuts
  • 1 cup cilantro, de-stemmed and roughly chopped
  • 1 cup toasted quinoa, leftover grains, or protein of choice
  • 1/2 large avocado or 1 small avocado, diced

Oil-Free Lemon Tahini Dressing

  • 1/4 cup runny tahini
  • 1/4 cup filtered water
  • 2 TBSP lemon juice
  • 1/4 tsp garlic powder
  • pinch of Himalayan sea salt
  • pinch of black pepper
  • 2 TBSP nutritional yeast, optional


  1. Make the lemon tahini dressing in advance by combining all of the ingredients in a small bowl and whisking until it’s creamy. Add more water as needed to thin the dressing to your desired consistency. Refrigerate it until ready for use.
  2. Wash and chop all vegetables you plan to use for the salad.
  3. To make the salad, add all of the ingredients to a large bowl and toss them to combine. Pour on 1/4 cup lemon tahini dressing and massage everything with your hands to coat everything. Allow the salad to sit for a few minutes before serving to allow the kale to break down.
  4. Serve the salad with more lemon tahini dressing and sprinkle of nutritional yeast.
  5. Store leftovers separately in the fridge for up to one week and reassemble before serving.


Recipe inspired by Tone It Up

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Salad, Lunch
  • Method: Hand-mix
  • Cuisine: Vegan, Oil-Free, Gluten-Free