A plant-based recipe for kale caesar-style salad with tahini, with ingredients and step-by-step instructions.
Kale Caesar-style salad with tahini
Estimated time: 20 minutes · Yield: 4 side servings
Allergens: Sesame, walnuts, almonds, soy and gluten in croutons and soy sauce. Check package labels and cross-contact risks.
Ingredients
- 1 head of kale, tough stems removed, chopped
- 1 cup vegan croutons
- ¼ cup chopped walnuts
- 2 tbsp tahini
- 1 tbsp almond butter
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 2 tbsp lemon juice
- 1 garlic clove, crushed
- 3–5 tbsp water
- Black pepper to taste
Method
- Wash and dry kale thoroughly. Massage with olive oil for 1 minute to soften.
- Whisk tahini, almond butter, soy sauce, lemon and garlic. Add water gradually for a pourable dressing.
- Toss kale with dressing. Taste before adding salt because soy sauce is salty.
- Add croutons and walnuts just before serving.
Cooking tip
Keep croutons separate until serving so they stay crisp.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.