Abundance Kale Salad with Savory Tahini Dressing
Prep time
Cook time
Total time
An abundant kale salad with roasted sweet potato, zucchini, avocado, sprouts, crispy chickpeas, and kimchi! Topped with a savory tahini dressing, this salad makes the perfect 30-minute meal or side.
Recipe type: Entrée, Salad
Cuisine: Vegan, Gluten-Free
Serves: 4
  • 1 zucchini (150 g), sliced in 1/4-inch rounds
  • 1 medium sweet potato (150 g), sliced in 1/4-inch rounds
  • 1 cup (70 g) shredded red cabbage
  • 1 Tbsp (15 ml) melted coconut oil (or sub water or use our method for oil-free vegetables)
  • Pinch sea salt
  • 1/2 tsp curry powder (or store-bought)
  • 1/3 cup (80 g) tahini
  • 1/2 tsp garlic powder, plus more to taste
  • 1 Tbsp (15 ml) coconut aminos, plus more to taste (or sub tamari or soy sauce)
  • Pinch sea salt (omit if using tamari or soy sauce, as the flavor is more intense)
  • 1 large clove garlic, minced (~3 g)
  • Water to thin (~1/4 cup or 60 ml)
  • 6 cups (~300 g) mixed greens (kale, romaine, mixed greens, etc.)
  • 4 radishes, thinly sliced (18 g)
  • 3 Tbsp (30 g) hemp seeds
  • 1 ripe avocado, cubed (146 g)
  • 2 Tbsp (30 ml) lemon juice or apple cider vinegar
TOPPINGS optional / choose your favorites
  1. If serving with quinoa or crispy chickpeas, prepare at this time (follow links / see notes for instructions). Otherwise, proceed to step 2.
  2. Preheat oven to 375 degrees F (190 C) and arrange zucchini, cabbage, and sweet potatoes on baking sheet. Drizzle with coconut oil (or sub oil-free options), sea salt, and curry powder and toss to combine. Roast for 20 minutes or until tender and slightly golden brown.
  3. In the meantime, prepare dressing by adding tahini, garlic powder, coconut aminos, sea salt, and garlic to a small mixing bowl and whisking to combine. Then add enough water to thin until pourable and whisk until smooth. Taste and adjust seasonings as needed, adding more garlic powder for garlic flavor, coconut aminos for depth of flavor, or salt for saltiness. Set aside.
  4. Assemble salad by adding greens, radishes, hemp seeds, and avocado to a large mixing bowl. Add the lemon juice (or apple cider vinegar) and gently toss to combine.
  5. Add roasted vegetables and any other desired toppings (quinoa, chickpeas, etc.) and serve with dressing.
  6. Best when fresh, though leftovers keep well stored in the refrigerator up to 3 days. Dressing stored separately will keep for 7 days. Chickpeas should be stored separately at room temperature to maintain crispiness.
*To prepare quinoa, add 1 cup (184 g) quinoa, a pinch of salt, and 1/2 tsp curry powder (optional) to a small saucepan over medium heat. Toast for a few minutes, stirring occasionally. Then add 1 3/4 cups (420 ml) water and bring to a boil. Once boiling, reduce heat to low and simmer covered for 18 minutes or until all water is absorbed. Remove from heat and let cool (uncovered) until serving.
*Nutrition information is a rough estimate for 1 of 4 servings with all of dressing, with oil, and without optional toppings (quinoa, chickpeas, etc.).
Nutrition Information
Serving size: 1/4 of salad with dressing Calories: 410 Fat: 30.6 g Saturated fat: 7 g Carbohydrates: 27.6 g Sugar: 3.5 g Sodium: 143 mg Fiber: 8.7 g Protein: 12 g
Recipe by Minimalist Baker at https://minimalistbaker.com/abundance-kale-salad-with-savory-tahini-dressing/