kale salad with lemon-tahini dressing | shaking things up

It’s probably because the last few weeks have been crazy busy in Majaland, but I’ve turned into a bit of a one-dressing pony lately (that is, assuming that ponies make their own salad dressings).

Lemon juice. Olive oil. Salt and pepper. Maybe some shallots or parm if I’m feeling festive.

This dressing though.

This dressing is the salad dressing equivalent of getting flowers at work from your secret (or not-so-secret) admirer — so surprising, so thoughtful, so unexpected.

For one thing, it doesn’t use any oil or cream, but it’s so creamy and rich and wonderful. How? Tahini, that’s how. Tahini is made of toasted, ground sesame seeds. It’s thick and has a strong, unique flavor. I’ve had a jar of it forever, but never really knew how to use it.My man friend is a big fan of tahini and suggested that I break my dressing rut by finding a tahini dressing recipe I liked. I’m so glad he did! Slightly obsessed.

Also, it’s super quick to make: you basically juice some lemons and then just throw everything else in a container and shake to combine. (I suggest mason jars!)

This is a wonderful, light lunch. It’s a great one to make ahead for the week, too! Remove the ribs from all your kale and chiffonade it to get nice ribbons, then divide it into a few containers. Put the pine nuts and feta in the container with the kale, but bring the chips and tomatoes separately so nothing gets soggy. Double or triple the dressing recipe so you have enough.

This salad would be the perfect complement to some grilled chicken or lamb skewers on a warm summer night.


  • juice of 2 lemons
  • 1/3 cup tahini
  • 1 clove garlic
  • sea salt
  • freshly ground black pepper
  • a splash of hot water


  • 4-5 cups kale, ribs removed, chopped
  • 1/2 cup crumbled feta
  • 1/3 cup raw pine nuts
  • handful of cherry tomatoes, sliced
  • handful of whole grain pita chips, crumbled


  1. Make your dressing: Juice two lemons into a small bowl or mason jar. Mince garlic and add to bowl/jar. Add tahini, salt, and pepper to bowl/jar. Shake to combine, then add a splash of hot water to thin it out.
  2. Prep your kale: Remove ribs from kale, then chiffonade the leaves — lay a few leaves on top of each other, roll into a tight burrito, then cut into thin strips.
  3. Toast pine nuts: In a small pan, heat pine nuts on low heat until they’re fragrant. Toss with salt and set aside.
  4. Assemble your salad: Massage dressing into kale. Top with toasted pine nuts, sliced cherry tomatoes. and crumbled pita chips. Enjoy. ❤ 

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