The secret to a good kale salad is a good dressing.

This one is stellar!

A little creamy, a lot flavorful, it coats each kale leaf and cuts through any bitterness that might be making you nervous about eating this powerhouse leafy green.

The pumpkin seeds give it some contrast and crunch, making it a perfect base to any protein!

Add tofu, chicken, chickpeas, or egg and enjoy this light-but-filling meal any time of day.

Gluten-free, dairy-free, grain-free, vegan and delicious! 

Download this recipe

5 from 1 reviews
Curried Kale Salad
Prep time
Cook time
Total time
Serves: 4
  • ¼ cup Lemon Juice
  • 2 tbsps Tahini
  • 1 tbsp Coconut Aminos
  • 1 tsp Maple Syrup
  • 1½ tsps Curry Powder
  • ⅛ tsp Sea Salt
  • 5 cups Kale Leaves (washed, dried and thinly sliced)
  • 2 tbsps Pumpkin Seeds
  1. In a small bowl, whisk together the lemon juice, tahini, coconut aminos, maple syrup, curry powder and sea salt to make the dressing.
  2. Add the kale leaves to a large bowl and add the dressing. Massage the dressing into the kale leaves using your hands. Garnish with pumpkin seeds. Serve and enjoy!
Additional Toppings Top with protein of your choice, such as tofu, chickpeas or chicken.

No Coconut Aminos: Use tamari instead.

Foods that Heal: Dark, leafy greens like kale build enzymes in the body which promote healthy digestion.


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