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Close-up of garlicky kale salad in a white bowl, topped with lemon zest and sunflower seeds

Garlicky Kale Salad

This garlicky kale salad combines tender, massaged kale with a creamy tahini-garlic dressing. It's a healthy kale salad recipe that’s easy, vegan, and perfect for meal prep!
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Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 2 servings

Equipment

  • Blender
  • Large bowl

Ingredients
  

  • 1 bunch raw kale washed, de-stemmed, and dried
  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar or water
  • 2 tablespoons lemon juice
  • 2 tablespoons Bragg's liquid aminos (or tamari/soy sauce)
  • 4 tablespoons nutritional yeast
  • 2 teaspoons minced garlic (1–2 cloves)

Instructions
 

  • Wash and dry the kale, then de-stem it and tear into bite-sized pieces. Place the kale in a large bowl.
  • In a blender or food processor, combine tahini, apple cider vinegar, lemon juice, liquid aminos, nutritional yeast, and minced garlic. Blend until smooth and creamy.
  • Pour the dressing over the kale. Use your hands to massage the dressing thoroughly into the kale leaves until evenly coated and slightly tender.
  • If time allows, refrigerate the salad for an hour. This helps the flavors meld and softens the kale, making it more palatable for those new to raw greens!

Notes

Massaging the kale with the dressing is essential to reduce the bitterness and improve the texture. The salad holds up well in the fridge for up to 3 days.