Lentil & Kale Salad with Garlic Tahini Dressing – Lentils.org

Lentil & Kale Salad with Garlic Tahini Dressing

  By lentilsorg  

August 1, 2017

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  • Prep: 5 Minutes
  • Cook: 25 Minutes
  • 5 Minutes

    25 Minutes

    30 Minutes

  • Yields: 4


  1. In a large bowl, massage the kale with a sprinkle of salt and small squeeze of the lemon from the dressing. Massage until the leaves turn a dark green colour, approximately 1-2 minutes. This will allow the kale to become tender and slightly sweet. Let the kale sit for 5 minutes.
  2. Add lentils, quinoa, cranberries, almonds, and cilantro to the kale.
  3. In a separate bowl, whisk tahini, lemon zest and juice, garlic, cumin, coriander, and honey together until combined. Slowly whisk in the oil until fully incorporated. Add 1-2 tsp (5-10 mL) of warm water to thin out the dressing until desired consistency is reached. Season with salt and pepper.
  4. Toss dressing with the salad. Place in a serving bowl, and top with toasted almonds.

Quick Tips:
-This salad can be made a day in advance
-Sometimes the consistency of tahini can be very thick - in this case, add a little warm water to reach the desired texture for the dressing
-Prefer a little kick? Add some cayenne pepper to the salad dressing
-Add roasted squash or peppers to enhance this salad


4 cups (1 L) kale, spine removed and chopped

2 cups (500 mL) cooked green lentils

1 1/2 cups (375 mL) cooked quinoa

1/3 cup (75 mL) dried cranberries

1/3 cup (75 mL) toasted almonds (reserve some for garnish)

1/3 cup (75 mL) chopped fresh cilantro


3 Tbsp (45 mL) tahini

1 lemon, zest and juice

1-2 garlic cloves, minced

1 tsp (5 mL) cumin

1 tsp (5 mL) coriander

1 tsp (5 mL) honey

1/4 cup (60 mL) canola oil


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium20 mg
Potassium596 mg
Protein18 g
Cholesterol0 mg
Sugar12 g
Total Fat28 g
Saturated Fat2.5 g
Total Carbohydrates51 g
Dietary Fiber14 g