It’s been a really long time since I shared a kale salad recipe, but that doesn’t mean I haven’t been eating them as often as ever. This one didn’t really begin as a salad at all: it began as a dressing I’d fallen in love with, a mixture of tahini, mint, garlic, and parsley. It’s not very different from my delightfully green tahini dressing, but it’s evidence that small changes can make a huge difference in a recipe that’s simple to begin with; the mint changes everything.
So, tahini mint dressing started going on anything and everything at home, including many bowls of massaged kale. This tahini mint kale salad is the combination I’ve been coming back to most often.
There’s a hint of sweetness in the dressing, which I like to play up by adding currants to the kale. I also toss in some chickpeas for protein and texture. The salad is nice and light on its own: a perfect side dish for any simple meal. I’ve also been piling it into the bottom of my vegan lunch bowls, then adding extra grains or tofu or tempeh or veggies on top.
One of my favorite things about making a big batch of kale salad is that the leftovers keep so well; I can use what I have in multiple salads and bowls for a couple days. (Not often the case with salad leftovers, which get soggy quickly.)
I’m loving the fresh, verdant flavor of this dressing, and I imagine I’ll be relying it on this spring and summer, not only in salads but also for drizzling onto grains and roasted summer veggies. Thanks to those of you on Instagram who requested I share! Hope you’ll give it a try and that you’ll enjoy it, too.