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Caitlin Kilgore

Updated: 02/06/2023

This versatile salad makes a perfect cleanse-friendly lunch or dinner. Prep the dressing in advance so you'll have some on hand to elevate any salad you make during the week.

Anything-Goes Kale Salad with Green Tahini Dressing

Adapted from Cookie and Kate


For the salad:

  • 1/2 medium bunch kale, preferably the Tuscan/Lacinato variety, or several handfuls of your favorite greens
  • 1 cup cauliflower rice
  • 2 carrots, sliced into long ribbons
  • 1 radish, thinly sliced and roughly chopped
  • 2 tbsp pepitas (green pumpkin seeds) or sunflower seeds, toasted
  • Additional options: halved cherry tomatoes, sliced avocado, chopped bell pepper

For the green tahini dressing:
(Yields about 3/4 cup, so you’ll have plenty for future salads)

  • 1/3 cup olive oil
  • 1/3 cup lime juice (about 3-4 medium limes)
  • Handful of fresh cilantro
  • 1 small jalapeño, seeds removed, roughly chopped
  • 2 tbsp tahini
  • 1/2 tsp ground cumin
  • 1 clove garlic, roughly chopped
  • 1/4 tsp fine-grain sea salt, to taste
  • Pinch of red pepper flakes, optional for extra heat


  1. To prepare the kale (skip this step if you’re using any other kind of fresh green), first use a sharp chef’s knife to remove the center ribs from the kale, then discard the ribs. Chop the kale into small, bite-sized pieces. Then, sprinkle the kale lightly with salt and massage it by scrunching handfuls at a time until the kale is darker in color and fragrant. This step reduces the bitterness in the kale and improves its texture.
  2. In a bowl, combine the prepared kale, cauliflower rice, carrot, radishes, toasted pepitas and/or your toppings of choice.
  3. To make the dressing: Combine all of the ingredients in a blender or food processor and blend until smooth, pausing to scrape down the sides as necessary. Taste, and blend in additional salt to your liking. If you prefer spicier dressing, blend in a pinch of red pepper flakes. If the dressing is too bold for your liking, dilute it with a little more olive oil and blend again.
  4. Drizzle the green tahini dressing generously over the salad (you’ll still have plenty leftover) and enjoy.

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