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    Home » Recipes » Raw Vegan Cooking

    Kale and Cucumber Salad with Avocado-Tahini Dressing

    Published: Jul 29, 2016 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Massaged kale served simply with cucumbers, carrots, and a luscious dressing of avocado and tahini is an incredible treat. It’s fantastic as a lighter and more refreshing kale salad to serve in warmer weather, though you can enjoy this any time of year. Adapted from Wild About Greens by Nava Atlas. Photos by Evan Atlas.

    Raw Kale and Cucumber Salad with Avocado-Tahini Dressing

    Kale and Cucumber Salad with Avocado-Tahini Dressing

    Massaged kale served simply with cucumbers, carrots, and a luscious dressing of avocado and tahini is an incredible treat.
    5 from 1 vote
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    Course: Kale Salad
    Cuisine: Raw / healthy
    Diet: Vegan, Vegetarian
    Keyword: kale salad recipe, Massaged kale
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 197kcal
    Author: Veg Kitchen

    Ingredients

    Avocado-Tahini Dressing

    • 1 medium ripe avocado peeled and diced
    • ⅓ cup sesame paste tahini
    • Juice of 1 lemon
    • ½ teaspoon ground cumin
    • 2 to 4 tablespoons minced fresh parsley or cilantro to taste

    Salad

    • 8 to 10 ounces kale any variety, rinsed and dried
    • 1 medium cucumber quartered lengthwise, seeds cut away, and sliced
    • 1 cup grated carrot or ribbons you can make with a peeler
    • ¼ cup minced fresh parsley
    • 2 scallions green parts only, thinly sliced
    • Salt and freshly ground pepper to taste
    • 3 to 4 tablespoons toasted pumpkin or sunflower seeds optional
    US Customary - Metric

    Instructions

    • Combine all the ingredients for the dressing in a food processor and puree until smooth. Add ¼ to ⅓ cup water, or as needed, to achieve a medium-thick consistency. Set aside.
    • Remove the kale leaves from the stems. If you like using the stems, slice them very thinly; otherwise discard. Cut the kale into thin slices.
    • Place the kale in a serving bowl. Rub a small amount of olive oil onto your palms and massage the kale leaves for 30 to 60 seconds, until they turn bright green and soften.
    • Combine the kale with the remaining ingredients in a serving bowl. Toss together.
    • Stir about half of the dressing into the salad, or simply pass it around when serving. Transfer any leftovers the dressing to a covered container and refrigerate and use within two days.
    • Season the salad with salt and pepper, sprinkle with optional seeds, and serve.

    Nutrition

    Calories: 197kcal | Carbohydrates: 13g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 41mg | Potassium: 621mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7800IU | Vitamin C: 58mg | Calcium: 106mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     -

    Kale and Cucumber Salad with Avocado-Tahini Dressing recipe

    Raw Kale and Cucumber Salad with Avocado-Tahini Dressing

    • Here are more raw kale salads.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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