This vibrant Viral Tuscan Kale Chopped Salad with Lemon and Tahini Dressing comes together in about 30 minutes and is a delightful no-bake option for a quick and easy weeknight meal that your family will love! Switch up the ingredients to suit your taste, or use it as a ‘clean-out-the-fridge’ meal to get rid of leftovers and odds and ends! Seriously, this salad is versatile and packs tons of flavor, what’s not to love?
Ingredients Breakdown
Kale
Kale is the star of this show! I’m using 1 large or two small bunches of Lacinato (or curly) kale because it adds that hearty, leafy goodness. Plus, kale is packed with nutrients! You can absolutely use Swiss chard or collard greens if kale isn’t your jam.
Olive Oil
One tablespoon of olive oil is going to give you the best texture and flavor when massaging your kale. If you prefer a milder taste, feel free to swap it for avocado oil, both will do the trick!
Kosher Salt
1/2 teaspoon of Kosher salt helps to season the salad and brings out the flavors of the veggies. You can use sea salt if you prefer, and remember, a couple pinches while you prep never hurt anyone!
Brussels Sprouts
1/2 pound of Brussels sprouts adds a fantastic crunch! I like to thinly shred them for easier eating. Don’t have Brussels? No worries, use shredded carrots instead; they’ll provide a lovely sweetness!
Red Cabbage
1/4 pound of red cabbage for that gorgeous pop of color, not to mention its crisp texture. Feel free to skip it or substitute with green cabbage if that’s what you have on hand!
Red Peppers
Two medium red peppers bring a sweet, vibrant crunch. You could easily swap these with yellow or orange bell peppers for a slightly different flavor, use whatever peppers you prefer.
Red Onion
1 medium red onion adds a little bite (and vibrant color!). If you find red onion too pungent, try soaking the sliced onions in cold water for 10 minutes to mellow the flavor before adding them to your salad.
English Cucumber
1 English cucumber is crispy, refreshing, and the perfect foil for those hearty greens. If you prefer, grape tomatoes would add a nice acidity instead!
Chickpeas
One 15 oz. can of chickpeas gives this salad an incredible protein boost. You can also use other beans like black beans or kidney beans if you fancy a change.
Toasted Pepitas or Nuts
I love adding 1/2 cup of toasted pepitas or nuts (like walnuts, almonds, or sunflower seeds) for some crunch and healthy fats! If you want to keep it nut-free, go with just pepitas, they’re a fantastic option!
Tahini
1/4 cup of tahini is where the magic happens for the dressing. It adds a creamy texture and nutty flavor. If you don’t have tahini, peanut butter or sunflower butter could step in, but it’ll change the flavor profile a bit.
Plain Yogurt or Mayo
1/4 cup of plain, full-fat yogurt or mayo adds that creamy element to the dressing! You can substitute with vegan mayo or dairy-free yogurt to make it plant-based.
Warm Water
1/4 cup of warm water helps to thin the dressing to your desired consistency. Just warm it up in the microwave for a few seconds, they both work wonders here!
Lemon Juice
The juice of one lemon brightens and balances everything! If you have a lack of lemons, lime juice is a great substitute too!
Apple Cider Vinegar
2 tablespoons of apple cider vinegar brings a nice tanginess to the party. You can use white wine vinegar too with a similar effect.
Garlic
2 cloves of minced garlic add a punch of flavor! If garlic isn’t your thing, you can leave it out or use garlic powder as a more subtle alternative.
Maple Syrup or Honey
2 teaspoons of maple syrup or honey helps to balance out the acidity. You can reduce this if you’re aiming for a less sweet dressing.
Additional Kosher Salt & Freshly Ground Pepper
1/4 teaspoon of each for seasoning the dressing to taste. I always end up adding a couple pinches more because, yum!
Extra Virgin Olive Oil
Finally, 1/4 cup of extra virgin olive oil rounds out the dressing with rich flavor! The best part is you can drizzle a bit more over the salad right before serving.
Let’s Get Cooking!
1. Massage the Kale
Start by washing and drying your kale! Then, tear it into bite-sized pieces and place it in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of Kosher salt. Massage the kale for about 2-3 minutes by rubbing it between your fingers. This softens the leaves and makes them much more enjoyable to eat!
2. Chop Your Veggies
Next up, it’s time to shred those Brussels sprouts and red cabbage! Using a sharp knife or a mandoline, get those veggies into thin strips and add them right to the kale bowl.
Now, chop your red peppers, cucumber, and red onion into bite-sized pieces. Toss all of these colorful goodies into the same bowl with the kale mixture. Don’t forget to toss in the drained and rinsed chickpeas for that protein kick!
3. Whisk Up the Dressing
In a separate bowl, combine 1/4 cup of tahini, 1/4 cup of yogurt or mayo, and 1/4 cup of warm water. Then, add the juice of 1 lemon, 2 tablespoons of apple cider vinegar, 2 cloves of minced garlic, 2 teaspoons of maple syrup or honey, 1/4 teaspoon of Kosher salt, and 1/4 teaspoon of freshly ground pepper. Whisk everything together until smooth and creamy.
Remember, you can adjust the consistency by adding more warm water if you want it thinner, or more tahini if you like it thicker!
4. Combine and Toss!
Pour half of the dressing over the salad and toss gently, making sure everything gets coated in that delicious dressing. Throw in your toasted pepitas or nuts at this point and give it another toss. Drizzle more dressing over the top and toss again!
5. Let It Rest
Allow the salad to sit for about 10 minutes before serving. This resting time lets all those flavors meld together, which is absolutely key for a salad this epic!
Why I Adore This Recipe
Honestly, this is my go-to recipe when I need vibrant, nutritious, and incredibly delicious food on the table fast! I’m a real sucker for anything that’s quick and satisfying, especially when it feels like I’m eating healthy without sacrificing flavor. My family loves this salad, and my picky 8-year-old even asks for seconds, can you believe that? It’s customizable, meaning you can use whatever you have on hand, making it perfect for using up those stray veggies cluttering the fridge.
And the best part is you can whip it up in no time, ideal after a busy day when I just want to relax without a ton of cleanup!
If you loved this salad, be sure to check out my Easy Winter Salad, my Pomegranate Roasted Beet Salad, or my Southern Potato Salad!
Why This Recipe Works
Quick & Easy
This salad is so simple, coming together in under 30 minutes! If you’re like me, sometimes you just want to put something fresh and flavorful on the table without spending hours cooking. Perfect for busy weeknights!
Customizable
The beauty of this equation: you can use whatever ingredients you have. Not a fan of a veggie? Leave it out! Have more greens lying around? Toss ‘em in! This salad is so forgiving, you can make it your own!
Meal Prep Friendly
This salad is great for meal prep! You can chop everything in advance, store it in the fridge, and whip up the dressing just before you’re ready to eat. Trust me, this keeps well for a few days and makes lunching a breeze!
Loaded with Flavor
With its combination of seasoned kale, crunchy veggies, creamy tahini dressing, and sunny lemon juice, this salad is loaded with tons of flavor! You won’t be left with a boring plateful of greens; every bite is fresh and exciting!
Crowd-Pleaser
Believe me, the whole family will love it! My husband and kids devour this salad every time I make it, and I’m sure yours will too. Perfect for barbecues, potlucks, or adding as a side to your favorite protein!
Serving Suggestions
What to Serve With This
This salad pairs beautifully with grilled chicken, fish, or even stuffed into a wrap for a filling lunch. It also makes a stellar side dish for pasta or grain bowls. If you’re feeling fancy, toss in some feta cheese or olives for an extra Mediterranean flair!
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just keep in mind that the dressing may get a little thick, so you can always thin it out with a splash of warm water as needed.
Reheating Tips
This salad is best served cold or at room temperature, so there’s no need for reheating! Just give it a good toss before serving.
Freezer Friendly
I wouldn’t recommend freezing this salad, as the veggies won’t hold up well after thawing. Instead, whip it up fresh to enjoy that crunch!
And there you have it! An incredibly simple yet shockingly delicious Viral Tuscan Kale Chopped Salad with Lemon and Tahini Dressing. It’s a true crowd-pleaser that’s both wholesome and satisfying, within your reach in just 30 minutes. Grab that kale, and let’s get to cooking! You’re going to love this, trust me. Follow us on Pinterest for daily meal inspiration.
Viral Tuscan Kale Chopped Salad with Lemon and Tahini Dressing
Ingredients
Method
- Wash and dry the kale. Tear it into bite-sized pieces and place it in a large mixing bowl.
- Drizzle with olive oil and sprinkle with kosher salt. Massage the kale for about 2-3 minutes.
- Shred Brussels sprouts and red cabbage, and add them to the kale bowl.
- Chop the red peppers, cucumber, and red onion. Add all veggies along with the drained chickpeas to the kale mixture.
- In a separate bowl, combine tahini, yogurt or mayo, warm water, lemon juice, apple cider vinegar, minced garlic, maple syrup or honey, Kosher salt, and pepper. Whisk until smooth and creamy.
- Adjust the consistency with more warm water or tahini if necessary.
- Pour half of the dressing over the salad and toss gently to coat all ingredients.
- Add toasted pepitas or nuts and toss again. Drizzle remaining dressing over the top.
- Allow the salad to sit for about 10 minutes before serving to let flavors meld.