All RecipesSalads · One-Pot

Kale Salad with Sunflower Seeds and Lemon Tahini Dressing

15 minutes·Serves 2–3

I rarely order salads when I go out to eat. I find them a way to feel very full and then very hungry within 60 minutes—unless, that is, they’re made with kale, far bulkier than salad greens. Kale can be tough and slightly bitter, so mellow it out by using your hands to work in the lemon juice and a fat, in this case tahini paste. For those who aren’t convinced a salad is a real dinner, serve it with warm naan or avocado toast, or just toast.

Ingredients

  • ½ cup Lemon Tahini Sauce (p. 146), plus more if needed
  • 1 bunch (2 to 3 cups) kale, stemmed and chopped
  • 4 green onions, thinly sliced
  • 4 to 6 radishes, thinly sliced
  • 2 cups cooked corn
  • 2 medium carrots, peeled and sliced
  • 1 cup cooked brown rice
  • ½ cup roasted sunflower seeds
  • Salt
  • Freshly ground black pepper

Serving suggestion

Toast

Instructions

  1. 1Pour the Lemon Tahini Sauce into a large salad bowl. Add the kale and massage the dressing into the leaves to soften.
  2. 2Add the green onions, radishes, corn, rice, and sunflower seeds and toss until combined. Add more dressing, if you’d like. Taste, and season with salt and black pepper.
  3. 3Serve with toast.

Easy Ingredient Swaps

↔Store bought Green Goddess Dressing, or your own creamy blend, for the Lemon Tahini Sauce

↔Farro for the brown rice

↔Walnut pieces for the sunflower seeds

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