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Home » Recipes » Salads

Tahini Kale Salad

Published: Sep 26, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 2 Comments

Jump to Recipe Print Recipe

This vegan tahini kale salad is light and fresh, full of flavor and so easy to make too! Enjoy your greens with sweet apple, crunchy seeds and creamy tahini dressing for a tasty lunch or side dish.

Do check out my raw carrot salad recipe for another simple and refreshing salad idea!

tahini kale salad in a white bowl next to red apples and a glass jar of pumpkin seeds.

Whether it is for summer BBQs and picnics or holiday celebrations, side salads are always a must on my table! Quick and easy ideas such as my kale apple slaw, tropical mango slaw, air fryer romaine lettuce and quinoa arugula salad are such favorites in my home, so I hope they come to be enjoyed by yours too!

Love kale salads? Check out my kale wild rice salad for another lunch idea!

This tahini kale salad has the best creamy tahini dressing, with a hint of spice from the garlic and a touch of sweetness from the maple syrup. It's easy to make, super nutritious and tastes great too!

Not a fan of spinach or kale in your salads? Check out my 10 best spinach substitutes and 10 best kale substitutes posts for more ideas for leafy greens for salads!

Jump to:
  • ⭐ Why this recipe is so good
  • 🥬 Ingredients
  • 📖 Swaps and variations
  • 🔪 Step by step instructions
  • 💭 Recipe tips and notes
  • 📋 Frequently asked questions
  • 🥗 How to serve tahini kale salad
  • 🥒 More tasty fresh salads
  • 📖 Recipe
  • 💬 Comments

⭐ Why this recipe is so good

All the green goodness! Take your leafy greens to a new flavor level with sweet apples and creamy tahini!

Uses pantry staples. Apples and kale are always on my shopping list, and the other ingredients are typical pantry staples.

Quick and easy. Don't be put off by the step of massaging kale - it takes just a few minutes! All super simple to do.

🥬 Ingredients

individually labelled ingredients to make tahini kale salad including pumpkin seeds, sesame seeds, olive oil and apple.

All the ingredients and their quantities are set out in the recipe card below.

Some notes on a few of them:

  • Kale - I suggest using curly kale, baby kale or Lacinato as they work well in salads.
  • Tahini - the light tahini has a better flavor for salad dressings than dark tahini, which can be a bit bitter.
  • Olive oil - I suggest using extra virgin olive oil for its depth of flavor.
  • Apple - I like to use red apples as they are sweeter, but if you like the slightly more sour taste of green apples they work too!

📖 Swaps and variations

Swap apple cider vinegar for lemon juice. If citrus works for you then use a squeeze in the dressing (likely not my low histamine readers).

Swap apple for salad vegetables. Prefer a more savory salad? Add sliced radish, English cucumber or beets instead.

🔪 Step by step instructions

Making this tahini kale salad is very simple, and has just a few steps:

shredded kale in a glass bowl labelled number one.

Step 1: Massage the kale

After removing the hard stems from the kale, chop finely then pour on olive oil and salt. Massage the kale between your fingers for a minute or so to soften (image 1).

pumpkin seeds and sesame seeds in a light grey skillet labelled number two.

Step 2: Toast the seeds

Add the pumpkin and sesame seeds to a dry pan and heat on low for 4-5 minutes until they very slightly brown (image 2). The pumpkin seeds may also start to pop. Stir occasionally to prevent any burning.

tahini being stirred in a white bowl with a spoon labelled number three.

Step 3: Make the tahini dressing

Combine all the ingredients for the dressing and whisk or stir until it forms a creamy dressing (image 3).

Assemble the salad. Combine the kale, apple and seeds and then stir through the dressing so it is all coated. Serve immediately and enjoy!

💭 Recipe tips and notes

  • Don't skip massaging the kale! If you do it could taste tough and slightly bitter. Just a few minutes of giving the kale some attention makes such a difference and it becomes soft and delicious.
  • Adjust the dressing. If you wish to thin the tahini dressing add a touch of extra water. To thicken, add more tahini and stir again.
  • Dice the apple last. Apple tends to brown very quickly, so dice just before you serve the salad.
  • Love garlic? Add another clove for some extra heat and spice!

📋 Frequently asked questions

Which types of kale are best for salads?

I suggest using curly kale, baby kale or Lacinato kale for salads as they have a softer texture once prepared as above.

How long does it take to massage kale?

It's super quick - just a minute or two is all you need to do!

Is this tahini kale salad vegan?

Yes, it's a vegan salad as we don't use mayo or any dairy. It's also gluten free.

🥗 How to serve tahini kale salad

Side salads work just as well for summer as for special occasions in the colder months. Serve this vegan kale salad in a few ways:

  • Just as a light lunch! Enjoy by itself, perhaps with some extra seeds, fruit or vegetables.
  • As a side for summer BBQs with main dishes such as my coconut spice chicken skewers, turkey herb skewers and my sweet potato burgers.
  • For holiday celebrations (whatever the weather!) along with dishes such as my easy cauliflower hummus, beetroot broccoli salad and my creamy vegetable pasta salad.
tahini kale salad in a white bowl with red apples and a jar of pumpkin seeds in the background.

🥒 More tasty fresh salads

Find easy to make and salad recipes, including my popular butternut and beetroot salad and my pretty cucumber pomegranate salad. Some recent recipes to enjoy:

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I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating or comment below!

📖 Recipe

tahini kale salad in a white bowl next to red apples and wooden salad servers.

Tahini Kale Salad

Claire
This tahini kale salad has the best creamy tahini dressing, sweet fruit and crunch from seeds. Serve as a light lunch or side salad for summer BBQs, as picnic food or for holiday celebrations.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Lunch, Party food, Salad, Side Dish
Cuisine American, British
Servings 6 servings
Calories 117 kcal

Equipment

  • Skillet
  • Whisk

Ingredients
 
 

  • 4 oz kale
  • 1 apple diced
  • 2 tablespoon pumpkin seeds
  • 1 teaspoon sesame seeds
  • ½ teaspoon salt
  • 1 teaspoon olive oil

For the tahini dressing

  • ¼ cup tahini
  • 1 teaspoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove minced or finely diced
  • ½ teaspoon maple syrup optional
  • pinch salt
  • pinch black pepper
  • 3 tablespoon water

Instructions
 

  • Remove the hard stems from the kale, and dice very finely.
  • Add the kale to a large bowl, sprinkle with half a teaspoon of salt and pour in a teaspoon of olive oil. Massage the kale so it softens and wilts, takes just a few minutes.
  • Toast the pumpkin seeds and sesame seeds in a dry skillet (without oil) until they start to slightly brown and pop.
  • Make the tahini dressing by combining the ingredients and whisking well. Add more water to thin the dressing if required.
  • Add the apple, toasted pumpkin and sesame seeds to the kale and drizzle over the tahini dressing. Toss to combine and coat the kale in the dressing.

Notes

  • Be sure to remove the hard tough stems from the kale, and to massage it. It will be quite tough if you skip this step.
  • To thicken the tahini dressing add a little more tahini. To thin, a little more water. Adjust to preference.
  • Move the seeds around in the skillet to prevent any burning as they toast.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate not a guarantee.
 
Swiss Interest Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
  • kale is not rated. It is low histamine on other lists.
  • sesame (also for tahini), apple cider vinegar and garlic, which all score 1.
  • black pepper, which scores 2.

Nutrition

Calories: 117kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.002gSodium: 209mgPotassium: 178mgFiber: 2gSugar: 4gVitamin A: 1912IUVitamin C: 20mgCalcium: 71mgIron: 1mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Comments

  1. Sheree Madsen says

    September 14, 2023 at 1:10 am

    This yummy. Easy to make as well. I added cucumber. I think next time I might add toasted pecans. Thank you for this. The night before I made this I made the chicken quinoa pesto. Loved this one a lot.
    I was also wondering about your fish recipes. Is the fish meant to be frozen when it is cooked? ( or even freshly caught)
    Also, do you do grass-fed beef recipes?

    Reply
    • Claire says

      September 14, 2023 at 7:41 am

      Hi Sheree, so happy to hear that you liked the recipes! And yes, it is typically recommended that you use frozen fish on the SIGHI list etc, but check with a dietician for personal dietary advice for your circumstances. And no, I don't have any beef recipes I'm afraid.

      Reply

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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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