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bowl of Curried Kale Salad Fed

Curried Kale Salad

By: Cassy
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Prep Time: 15 mins
Servings: 10 to 12 servings


  • 2 bunches fresh kale destemmed and finely chopped
  • 1/4 cup tahini
  • 3 lemons juiced (about 2/3 cup)
  • 2 tablespoons coconut aminos
  • 2 teaspoons water
  • 2 tablespoons curry powder
  • 1/2 teaspoon fine sea salt more to taste
  • 1/4 teaspoon ground black pepper more to taste
  • 1/2 cup golden berries for garnish
  • 1/4 cup chopped green onion for garnish


  • Place the chopped greens in a large mixing bowl and set aside.
  • Whisk all the ingredients together until smooth. If it's too thick, add one teaspoon of water at a time until it thins to your liking. Taste and add additional salt/pepper as you like. Note: the thickness variation is due to a variation in tahini consistency.
  • Pour the dressing over the kale and massage it in.
  • Transfer the salad to your serving bowl, garnish with the berries, chopped onion, and enjoy!