Greens on greens on greens. I love to prepare hearty salads that will hold up through Friday and this kale pistachio salad does just that. The hearty kale is perfectly balanced with a creamy tahini miso dressing and pistachios, scallions, and sesame seeds give the salad dimension and crunch.
This kale salad serves four as a side, but can easily be made a meal for two with the addition of avocado, protein, and/or grain of choice. For non-vegans, chicken or canned tuna pair well here. For vegans, I like roated tempeh or roasted, crunchy chickpeas.Print
Shredded kale salad with tahini-miso dressing is a hearty vegan and gluten-free salad with added crunch from pistachios, scallions and sesame seeds.
- 2 bunches of Lacinato kale (also known as dinosaur kale), de-stemmed and very thinly sliced
- 4 tablespoons sesame seeds
- ½ cup shelled pistachios, roughly chopped
- 4 scallions, very thinly sliced
- ⅓ cup tahini paste
- 1 garlic clove
- 2 tablespoons fresh lemon juice
- 1 tablespoon miso paste
- ⅓ cup water
- salt to taste
- Massage the kale. Add the de-stemmed and thinly sliced kale to large bowl. Drizzle with extra virgin olive oil and sprinkle with salt. Massage the kale with your hands until softened.
- Make the dressing. Whisk together all ingredients until smooth, adding more water to get the desired consistency.
- Add the dressing and sesame seeds to the massaged kale and mix until well combined.
- Top the salad with pistachios and scallions (and any protein and/or grain, if using).
Keywords: tahini miso dressing, chopped kale salad
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