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A large bowl is full of raw kale salad, showing bits of avocado and walnuts on top. There is more dressing and a chopped red onion in the background.

Kale Salad

This is the best kale salad for your next outdoor party because it's so easy to make and beautiful, too. It's so delicious no one will realize how healthy it is, too!
Course Salad
Cuisine American
Prep Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 148kcal


  • 1 bunch kale
  • 1 small avocado, peeled, pit removed, and diced
  • ½ cup diced red onion
  • 3 tablespoons chopped walnuts

Lemon Tahini Dressing

  • 3 tablespoons lemon juice (substitute apple cider vinegar or lime juice)
  • 2 tablespoons tahini (substitute nut or seed butter)
  • 1 tablespoon maple syrup
  • 2 teaspoons extra-virgin olive oil
  • teaspoon sea salt
  • teaspoon freshly ground black pepper


  • Tear or cut the leaves away from the thick stalks. Discard the stalks and place the leaves in a large bowl. Rinse and drain the leaves. Drain the water and tap the kale dry with paper towels or a kitchen towel. Tear or chop the leaves into small, bite-size pieces, resulting in 4 to 6 cups of kale.
  • Place the kale, avocado, nuts, and onion in a large bowl.

For the Tahini Dressing

  • Prepare the dressing by combining the ingredients in a bowl, and whisking until combined.
  • Drizzle the dressing over the salad and stir until all the pieces of kale are coated.
  • Cover and refrigerate the salad for at least 1 hour and up to overnight to allow the dressing to infuse the kale.


Tip: Feel free to double the dressing if you'd like extra coating on your Kale. Also, you can easily change up the veggies and other add-ins as desired!
Recipe adapted from HEALTHY HAPPY VEGAN KITCHEN, © 2015 by Kathy Patalsky.


Calories: 148kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 86mg | Potassium: 290mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1003IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 1mg