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This hearty, vibrant and healthy kale salad with tahini dressing is my family favourite, and I have been making this for more than a decade. It has kale, red bell peppers, pecans and a delicious tahini dressing. It requires only 10 ingredients and comes together in less than 30 minutes. Perfect for lunch and dinner!
I know many people who stay away from kale, and my family was not an exception until I started making this amazing kale salad. I’ve turned my friends and family into kale lovers. Because, why not? Kale is a superfood – it is rich in vitamins, minerals and folate. The trick is making this salad so tasty that everyone who eats it falls in love. And, I will show you exactly how to do that.
How to make it
You can use black kale or curly kale for this recipe. Unless you do not like the stems, do not discard them. Kale stems are nutritious and rich in fiber.
Step 1: Blanch the kale
Start by submerging the washed kale in boiling water for a minute and drain the hot water. Then add cold water, drain that as well and keep the kale aside.
Step 2: Roast the pecans
Preheat the oven at 200 C and line a baking tray with parchment paper. Roast the pecans for 5 minutes and let them cool completely.
Step 3: Julienne the red bell pepper
Wash the red bell pepper, remove the core and cut into thin julienne slices, roughly 1 inch long.
Step 4: Prepare the tahini dressing
Add tahini, minced garlic, soy sauce, apple cider vinegar, coconut sugar, to a small bowl and mix well to form a thick paste. Add water and mix well to make it thin. Lastly, add the olive oil and stir well.
Step 5: Assemble the salad
In a large bowl, combine the blanched kale and sliced bell pepper. Drizzle the dressing and add the roasted pecans. Mix well and enjoy!
What does it taste like
This salad is
Savoury-sweet
crunchy
packed with flavour
healthy
comforting
nutrient-packed
& super delicious!
Storage instructions
This salad tastes best when eaten fresh. Leftovers will keep in the fridge for an extra day, preferably with the components stored separately.
Not freezer friendly.
If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you!
Kale salad with tahini dressing
Ingredients
- 200 g black kale or sub with curly kale
- 4 tablespoon pecans
- 1 red bell pepper
- 3 tablespoon tahini
- 1 garlic minced
- 2 tablespoon soy sauce or sub with tamari or coconut aminos for a gluten free option
- 1 tablespoon apple cider vinegar
- 1 teaspoon coconut sugar or maple syrup
- 2 tablespoon water
- 1.5 tablespoon olive oil
Instructions
Blanch the kale
- Start by submerging the washed kale in boiling water for a minute and drain the hot water. Then add cold water, drain that as well and keep the kale aside.
Roast the pecans
- Preheat the oven at 200 C and line a baking tray with parchment paper. Roast the pecans for 5 minutes and let them cool completely.
Julienne the red bell pepper
- Wash the red bell pepper, remove the core and cut into thin julienne slices, roughly 1 inch long.
Prepare the dressing
- Add tahini, minced garlic, soy sauce, apple cider vinegar, coconut sugar, to a small bowl and mix well to form a thick paste. Add water and mix well to make it thin. Lastly, add the olive oil and stir well.
Assemble the salad
- In a large bowl, combine the blanched kale and sliced bell pepper. Drizzle the dressing and add the roasted pecans. Mix well and enjoy!
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