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.

Recipe

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

Total Time: 20

Servings:

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.