Kale and Carrot Salad with Tahini Dressing

Kale and Carrot Salad with Tahini Dressing

By now, we all know how much I love easy and simple food. I am the type of person who when I am hungry, I need to eat right away. So, making sure I always have food ready is necessary.

This salad fits that need. Pretty much every week I will prep a kale salad to have on hand during the week for lunches and dinners. The heartiness of the kale means it doesn’t wilt and actually gets better the longer it sits with the dressing. I’ll use the salad as a base for a warm grain bowl with all the toppings or as a side veggie for our dinner. In this salad, I shaved in raw carrots as a nice way to eat raw carrots without all the crunching which I find can be hard on digestion. The tahini dressing is nutty, tart and creamy and coats the veggies really well.

Kale and Carrot Salad with Tahini Dressing


  • 1/4 cup of olive oil

  • 1/4 cup of tahini

  • 1 tablespoon of apple cider vinegar

  • 1/2 a large lemon

  • 1 bunch of kale

  • 1 medium carrot

  • salt and pepper to taste

1. At the bottom of a large bowl make tahini dressing by whisking together the olive oil, tahini, apple cider vinegar and lemon. Set aside.

2. Prep vegetables. Thinly slice the kale in to bite size pieces. Use a y-peeler to shave carrot ribbons.

3. Add veggies to bowl with any salt and pepper. Massage until combined and kale begins to soften.

4. Let salad sit for 10-15 minutes to let dressing soak in.

5. Serve as is or with warm grains, avocado, nuts, grilled protein, and/or sauerkraut.

6. Store leftovers in a container in the fridge.


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