This kale salad is great for meal prep or a quick weeknight dinner. Making your dressing from scratch is the key to any great salad. You know exactly what’s in it and you can avoid all those added chemicals and oils companies add to their dressings. Many are surprised to find out just how good a salad can be with a homemade 5-minute dressing!
A quick reminder that whenever I cook, I like to do it intuitively. This means measurements aren’t always exact, they are to taste. If you like spicy foods, add in the hot sauce! If you need the dressing to be sweeter, add more maple syrup. We are all different and unique, so why would we all follow the same recipe? I try to give multiple suggestions throughout the recipe as substitutes to use. For example, if radishes are not your thing, try beets! If you don’t have sunflower seeds handy, use another type of seed. Mix and match what works for your taste palate, but be open to trying new combinations! The more natural colors we can get in our salads, the better!
some notes…
I like to give “loose” measurements of ingredients in recipes. For instance, in this tahini dressing, the garlic powder and cumin don’t have to be exact measurements, make them taste. If you don’t have garlic powder, throw the dressing into the blender and add a garlic clove! No need to panic if you don’t have olive oil to massage the kale in, use avocado oil. Be resourceful with what you buy to lead a more sustainable lifestyle. Stop wasting food and buying more to “follow the recipe.” Just add what ya got! As always, be sure to compost any scraps and recycle any materials that you can. Let’s all work together to produce wholesome, nourishing foods for our bodies while also being stewards of the planet!
Getting creative in the kitchen has helped me find peace, nurture my inner child, and be healthier. When it comes to cooking, people tend to have so much dread, but new recipes are fun to try! Cooking at home also preserves the energy of the food. You know exactly what is going on in it and who is preparing it! No hidden ingredients, excessive oils, or bad energy from angry cooks will enter you! Remember that everything is an energy exchange, so take some time to bless and show gratitude for this abundance of nourishment. I hope this inspires you to cook more intuitively and feed your spirit with fresh, organic, colorful foods. Enjoy this homemade lemon tahini kale salad!
much love, peace & vibez 2 u & all beings everywhere
-EC <3
Lemon Tahini Kale Salad
Ingredients
Base:
- 1 cup quinoa uncooked
- 1 head kale chopped
- 1 medium carrot shredded
- ½ red onion diced
- 1 raw beet or a few radishes shredded
- 1 Handful of seeds (pumpkin, sunflower, or hemp)
Optional add-ins:
- Roasted cauliflower, cucumbers, tomatoes, bell peppers, avocado etc…
Lemon Tahini Dressing:
- ¼ cup tahini
- 1/2 lemon juiced
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- 1-2 tsp maple syrup to taste
- Dash of black pepper
- Water to thin
- Optional: a drizzle of olive oil
Instructions
Cook the quinoa:
- Rinse 1 cup of quinoa thoroughly.
- Cook according to package instructions (usually simmer in 2 cups water for ~15 minutes).
- Fluff with a fork and let cool.
Prep the veggies:
- Shred the beets or radishes and carrots.
- Dice the red onion.
- Optional: Roast cauliflower at 400°F with a little oil, salt, and garlic powder until golden and tender (20–25 minutes).
- Chop any additional veggies you’d like to include.
Make the dressing:
- In a small bowl, whisk together tahini, lemon juice, garlic powder, cumin, maple syrup, black pepper, and water (start with 2 tbsp and add more until it’s creamy but pourable).
- Optional: Add a drizzle of olive oil for richness, or blend everything in a blender for a smoother texture.
Massage the kale:
- Add chopped kale to a large mixing bowl.
- Drizzle with a bit of olive oil and a splash of lemon juice.
- Use your hands to massage the kale for about 2 minutes, until it softens and turns a deeper green. This step improves both texture and digestibility — don’t skip it!
Assemble the salad:
- To the bowl of massaged kale, add cooked quinoa, shredded veggies, red onion, any additional vegetables, and seeds.
- Pour over the lemon tahini dressing.
- Toss well with tongs until everything is evenly coated.
Serve & enjoy:
- Enjoy immediately, or refrigerate for a few hours to let the flavors meld. This salad holds up great for meal prep and next-day lunches.
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