Creamy Kale Salad

by Nicole
healthy dairy-free creamy kale salad recipe

This Creamy Kale Salad recipe here is one of my all-time favourites, and is seriously a crowd pleaser! Every time I make this I have people asking me for the recipe. It has the perfect combination of salty and tart-sweet.

This is also an awesome recipe because even though it’s a salad, it will keep in the fridge for a few days without wilting! Make it ahead of time and add it as a side dish for a few meals ahead, or a quick grab at lunch time. I hope you enjoy it as well!

Creamy Kale Salad

A crowd pleaser that will have your guests coming back for more.

Equipment

  • blender or mini-food processor

Ingredients

Kale Salad

  • 1 head kale, cut into thin strips
  • 2-3 Tbsp. olive oil, hemp seed oil, flax seed oil, or chia seed oil
  • 2 Tbsp. lemon juice
  • 1/4 tsp. fine sea salt
  • 1/2 cup red pepper, thinly sliced
  • 3 Tbsp. hemp hearts
  • 2 Tbsp. raisins
  • 1/4 cup walnuts
  • 1 avocado, cubed into small pieces

Lemon Tahini Dill Dressing

  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 3/4 cup filtered water
  • 2 Tbsp. olive oil
  • 1 Tbsp. tamari
  • 1 tsp. dry dill
  • 1/4 tsp. sea salt
  • 1 garlic clove

Instructions

Kale Salad

  • Remove the stem from the kale, and slice into thin strips
  • In a bowl, toss kale with oil, lemon juice, and salt until well combined. Massage the kale for about a minute to break down the leaves a bit, and then set aside for about 10 minutes.
  • Add thinly sliced red peppers, hemp hearts, raisins, walnuts, and avocado to the salad, and toss to combine.
  • Add Lemon Tahini Dill Dressing, and toss to thoroughly combine.

Lemon Tahini Dill Dressing

  • Add all ingredients to a blender or mini food-processor and combine until smooth.
  • Add to Kale Salad

You may also like

Leave a Comment