Normally, I wouldn’t say that I crave kale salads… but I could eat this one every week. It’s tossed with a Caesar-inspired tahini dressing (so it’s dairy-free) that tastes a lot more decadent than it actually is.
A simple combination of lemon juice, fresh garlic, creamy tahini, and pantry spices creates an irresistible flavor in minutes. It comes together in one bowl for easy clean-up, too!
Even if you don’t think you love kale, I hope you’ll give this salad recipe a try. Top it with roasted chickpeas for some crunch and add your favorite protein to turn it into a complete meal. It’s easy to customize!
⭐⭐⭐⭐⭐ Featured Review
“LOVED this and my husband loved it too. I added the dressing to the salad maybe 3 hours before dinner and it was PERFECT once we sat down for it. Thanks so much!!” – Gina
Kale Caesar Salad Ingredients
- Tahini. Instead of using mayo, eggs, or anchovies, this Caesar-inspired dressing gets its creaminess from tahini. You can use raw tahini or a runny one, like Soom or Whole Foods 365 brand. (Just make sure you’re okay with the flavor before moving forward. It will be bitter, but shouldn’t be drastically so.)
- Lemon Juice. Freshly squeezed lemon juice will create the best flavor. The amount below is just a starting point; feel free to add more to taste!
- Garlic. Finely minced garlic is the key to Caesar salad dressing. (Don’t use the jarred stuff!) In a pinch, you can use garlic powder as a swap.
- Mustard. A small squeeze of spicy brown mustard adds umami, contributing to the overall Caesar flavor. (Don’t use yellow mustard, but Dijon should also work.)
- Kale. I’ve made this salad with both curly and lacinato (Dino) kale, and either way is delicious. Be sure to remove the tough center stems, as they aren’t pleasant to bite into. Note: When you buy bagged kale that’s pre-chopped, sometimes the stems are still attached, and the bites aren’t as pleasant… so just keep that in mind when shopping.)
How to Make Kale Salad with Tahini Caesar Dressing
Step 1:
In the bottom of a large bowl, combine the tahini, lemon juice, garlic, mustard, salt, and black pepper. Add 3 tablespoons of water and whisk well until the mixture looks creamy. It might look separated at first, or it could even seize in texture. Just keep stirring until it looks creamy!
Add one more tablespoon of water, if needed, to thin the consistency. (This will vary based on the tahini you start with; some are thicker than others.)
Note: If you don’t want to dress all your kale at once, you can store this dressing in an airtight container in the fridge until you’re ready to use it. I tend to mix it in the bowl because I like to cut down on the dishes I have to clean later!
Step 2:
Remove the tough stems from the kale leaves, then roughly chop the kale into bite-sized pieces. This quick step will make your salad more pleasant to bite into.
Transfer the kale to the bowl with the tahini dressing and use tongs to toss well, making sure the leaves are evenly coated. Let the kale marinate in the dressing for at least 15 minutes. This will soften the kale and make each bite more flavorful.
Tips for Serving Kale Salad
As soon as the kale salad has marinated in the dressing, it’s ready to serve. Top with crispy roasted chickpeas and baked chicken breasts for a complete meal, if you’d like.
- ¼ cup tahini
- 4 teaspoons freshly squeezed lemon juice
- ¼ cup water
- 2 cloves garlic (minced)
- ½ teaspoon spicy brown mustard
- ¼ teaspoon each salt and ground black pepper
- 1 pound fresh kale (about 6 cups)
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In the bottom of a large bowl, combine the tahini, lemon juice, water, garlic, mustard, salt, and black pepper. Stir well until the mixture looks creamy. Note: Using a small whisk will help the tahini dissolve faster than stirring with a spatula. If the tahini thickens or seizes as you stir, just be patient. It will become creamy and smooth. (You can add an extra splash of water if needed.)
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To prepare the kale, remove the tough stems from each leaf, then tear it into small pieces. (Or use a knife to chop the kale.) Toss the leaves with the dressing and let them marinate until you’re ready to serve. I recommend waiting at least 5 minutes, but you can keep this tightly covered for several hours, or even overnight, depending on how soft you prefer your kale. It doesn’t get as soggy as other lettuces!
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This salad is ready to serve whenever you’re ready to eat. Add any extra toppings you love, such as baked chicken or crispy roasted chickpeas.
Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 48 hours.
Tahini Note: I’ve tested this recipe with Whole Foods 365 brand and Soom tahini, which are both very runny, as well as Artisana raw tahini, which is quite thick. Either option works! Be sure to taste-test the tahini before using it, as some varieties are more bitter than others. (And you don’t want to use an ingredient you don’t like.)
Garlic-Roasted Chickpeas (optional topping): Preheat the oven to 400ºF. In a large bowl, combine a can of drained and rinsed chickpeas with 1 tablespoon of olive oil and 1/4 teaspoon each of garlic powder and salt. Then pour them into a large rimmed baking sheet. Arrange them in a single layer, then bake until crisp, about 30 to 40 minutes, shaking the pan halfway through. When the chickpeas are done roasting, remove the pan from the oven and let them cool for 10 minutes. Sprinkle them generously over the kale salad and serve.
Update Note: This recipe was updated in 2026 to remove the roasted chickpea topping (which is still noted above). I rarely take the extra 45 minutes to make them, but I make this 5-minute salad all the time, so I wanted to make sure the salad and dressing were the stars of the show.
Calories: 264kcal | Carbohydrates: 18g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Sodium: 385mg | Potassium: 951mg | Fiber: 11g | Sugar: 2g | Vitamin A: 22679IU | Vitamin C: 218mg | Calcium: 626mg | Iron: 5mg
More Recipes to Try
If you try this kale salad recipe, please leave a comment and star rating below to let me know how you like it.
