Crunchy Kale Salad with Maple Tahini Dressing
Prep time
Total time
A simple kale and raw veggie salad with a creamy maple tahini dressing. Vegan, gluten free and flexible for ingredients you have on hand!
Serves: 2 -3 large or 3-4 smaller servings
Salad Dressing
  • ¼ cup tahini
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons water
  • 1 teaspoon Dijon mustard
  • Dash of garlic powder
  • 1.5 teaspoons maple syrup
  • Salt, to taste
Salad Ingredients
  • Mixed greens, preferably hearty (I used a shredded brussels sprouts, kale and cabbage mix from Trader Joe's)
  • ½ of a red bell pepper, diced
  • 2 cups roasted mixed vegetables (sweet potato, brussels sprouts, carrots, parsnips)
  • Avocado, sliced
  • Blueberries (strawberries, raspberries or grapes would be great too!)
  1. Mix salad dressing ingredients together in a jar or small bowl. Set aside.
  2. Shred or very finely chop up the salad ingredients if not already done (you can also use regular salad greens but will probably need less dressing). Massage the greens with a few tablespoons of dressing, adding more if necessary. Top with roasted vegetables, fruit and sliced avocado. Drizzle on more dressing. EAT!!
Recipe by French Pressed Kitchen at