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