Here’s a fresh and crunchy kale salad with a double dose of sesame (tahini and seeds). Did you know that sesame seeds are a good source of calcium? This salad goes with just about any kind of meal — bean and grain dishes, stews, chilies, veggie burgers. Photos by Evan Atlas.

Recipe

Kale, Romaine, and Apple Salad with Sesame-Avocado Dressing

Here’s a fresh and crunchy kale salad with a double dose of sesame (tahini and seeds).

4.67 from 3 votes

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Course: Kale Salad

Cuisine: Raw / healthy

Diet: Vegan, Vegetarian

Keyword: kale salad, kale salad recipe

Prep Time: 25

Total Time: 25

Servings:

Calories: 162kcal

Author: Veg Kitchen

Ingredients

8 leaves kale preferably lacinato but curly is fine, washed and dried
Olive oil for massaging
8 leaves romaine
1 medium sweet crisp apple, quartered, cored, and thinly sliced
2 medium carrots sliced or cut into matchsticks
1 tablespoon sesame seeds
Freshly ground pepper to taste
Pinch of salt

Sesame-avocado dressing

½ medium ripe avocado peeled
¼ cup tahini
2 tablespoons lemon juice or more to taste
½ cup water
Pinch of cumin

US Customary - Metric

Instructions

Strip the kale leaves off the stem. Discard the stem or slice it very thinly if you’d like to use it.
Slice the kale leaves very thinly and put in a serving bowl. With a little olive oil rubbed onto your palms, massage the kale leaves until they turn bright green and soften. This will take a minute or less.
Cut the romaine leaves lengthwise through the midrib, then slice thinly crosswise.
Add the sliced stem (if using), romaine, apple, carrots, and sesame seeds to the bowl with the kale. Toss together, and season with pepper and a pinch of salt.
Combine the avocado, tahini, lemon juice, water, and cumin in a food processor or blender. Process until completely smooth.
Pour about ½ cup of the dressing over the kale mixture and toss together. Serve at once. Pass the dressing around to embellish individual servings.