Kale Citrus Tahini Salad | Raw Salads | Veggie Magnifique

Kale Citrus Tahini Salad

in Recipes



You know that feeling when you’ve bought waaaay too much kale?


Then start stocking up!

Ok, kale might be, like, so 2014, but that doesn’t mean you should be selling yours on eBay. This is nutrition, not pret-à-porter. A couple of years after the kale kraze, this robust leafy green is still one of the most nutrient-dense foods on the planet, with:

  • More calcium than milk.
  • More iron than red meat (eww…).
  • More vitamin C than oranges.

So definitely make kale a priority.

And once you’ve run to the market and totally over ordered on it (like I did this weekend), try this recipe on for size. It’s got:

  • A ton of raw kale smushed down in the food processor.
  • Sweet, crunchy apple and nutty-but-nice toasted hazelnuts.
  • A totally divine orange-tahini-garlic-maple sauce.

Kale Citrus Tahini Salad

You've never eaten this much kale in one sitting.

Prep time


Cook time


Total time


  • A hunk of curly kale – about 15 leaves. Keep the stalks on, people! Just chop ’em up nice and small
  • 1 apple
  • A handful of toasted hazelnuts
  • 1 orange, peeled and quartered
  • 2 tbsp tahini
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1/4 cup water
  • salt and pepper
  • Hemp or sesame seeds, for sprinkling
  1. Either blitz the kale into small bits in the food processor, in about four rounds, or, chop finely with a knife. I went for the first option (but I pulse-chopped the kale in my Vitamix blender, rather than a food processor, to save on washing up). Many people ‘massage’ their raw kale with a few tablespoons of lemon juice at this point – I didn’t feel the need since the pieces were so small. But if you want to further soften your kale, go ahead and get massaging!
  2. Core the apple and chop into bite-sized pieces. Place in a salad bowl along with the chopped kale and the hazelnuts.
  3. Now for the dressing: whizz the orange pieces, tahini, apple cider vinegar, maple syrup, garlic, olive oil, and water for about a minute in a blender, until you get a smooth, pourable liquid. Add more water if needed.
  4. Pour the dressing over the assembled salad ingredients, and mix. Add salt and pepper to taste, and sprinkle some hemp or other seeds on top to make it pretty.
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And there you have it, a concentrated bowl of tasty, kale-y goodness.

Enjoy! And let us know how you like to eat kale in the comments below.

p.s. You might want to leave the garlic out of the dressing if you’re planning on being sociable today. 😉

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26 April, 2016 | facebook | tweet | pin

One thought on “Kale Citrus Tahini Salad

  1. Juno Dunn says:

    I’ve found organic kale – so this is on my list.

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