Description

Craving a fresh, hearty salad that’s bursting with flavor and texture? This Abundance Kale Salad with Savory Tahini Dressing is your perfect choice! Featuring roasted zucchini, sweet potato, and red cabbage, mixed greens, creamy avocado, and crunchy hemp seeds, all tossed with a savory tahini dressing, this salad is a celebration of summer produce.

Ingredients

Here’s what you need to make Abundance Kale Salad with Savory Tahini Dressing. Each ingredient adds to the vibrant, savory, and crunchy magic.

Roasted Vegetables

Zucchini (1 medium, sliced in ¼-inch rounds): Adds tender, mild flavor.
Sweet Potato (1 medium, sliced in ¼-inch rounds): Brings sweet, caramelized depth.
Red Cabbage (1 cup, shredded): Offers vibrant color and crunch.
Coconut Oil (1 Tbsp, melted, or water for oil-free): Enhances roasting and richness.
Sea Salt (1 pinch): Balances flavors.
Curry Powder (½ tsp, DIY or store-bought): Infuses warm, spicy notes.

Dressing

Tahini (⅓ cup): Provides creamy, nutty richness.
Garlic Powder (½ tsp): Adds savory depth.
Coconut Aminos (1 Tbsp, or tamari/soy sauce): Brings umami flavor.
Sea Salt (1 pinch, omit if using tamari/soy sauce): Enhances seasoning.
Garlic (1 large clove, minced): Adds bold, fresh garlic flavor.
Water (~¼ cup, to thin): Creates pourable consistency.

Salad

Mixed Greens (6 cups, kale, romaine, etc.): Provide a fresh, hearty base.
Radishes (4 small, thinly sliced): Add peppery crunch.
Hemp Seeds (3 Tbsp): Offer nutty, protein-packed texture.
Avocado (1, ripe, cubed): Brings creamy richness.
Lemon Juice or Apple Cider Vinegar (2 Tbsp): Adds bright, tangy acidity.

Optional Toppings

Crispy Baked Chickpeas (1 batch): Add crunchy, savory protein.
Cooked Quinoa (2 cups, optional curry-seasoned): Brings hearty, grainy texture (omit for grain-free).
DIY Kimchi (or store-bought): Adds tangy, spicy flair.

Substitutions and Variations

Sweet Potato: Swap with cauliflower or turnips for keto (~4–5g net carbs per serving).
Red Cabbage: Use green cabbage or shredded carrots for similar crunch.
Coconut Oil: Replace with olive oil, avocado oil, or water for oil-free roasting.
Tahini: Substitute with almond butter or sunflower seed butter for similar creaminess.
Coconut Aminos: Use tamari (gluten-free) or soy sauce; omit salt if using these.
Keto Adjustment: Replace sweet potato with cauliflower, omit quinoa and chickpeas, and reduce cabbage to ½ cup (~4–5g net carbs per serving).
Spicy Version: Add ¼ tsp red-pepper flakes or a dash of hot sauce to the dressing.
Protein-Packed: Include grilled chicken or shrimp (non-vegan) for extra protein.
Nut-Free: Swap hemp seeds with sunflower seeds or omit.

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Instructions

Step 1: Prep Optional Toppings

If using, prepare crispy baked chickpeas (follow linked recipe) or cook 2 cups quinoa (optionally with curry powder) according to package instructions.
Set aside to cool slightly.

Tip: Cook quinoa in vegetable broth for extra flavor; ensure chickpeas are crispy for texture.

Step 2: Roast the Vegetables

Preheat the oven to 375°F (190°C).
Arrange 1 medium zucchini (¼-inch rounds), 1 medium sweet potato (¼-inch rounds), and 1 cup shredded red cabbage on a baking sheet (use multiple sheets if needed).
Drizzle with 1 Tbsp melted coconut oil (or water for oil-free), sprinkle with a pinch of sea salt and ½ tsp curry powder, and toss to coat.
Roast for 20 minutes or until tender and slightly golden brown.

Tip: Slice vegetables uniformly for even roasting; flip halfway for consistent browning.

Step 3: Make the Tahini Dressing

In a small bowl, whisk together ⅓ cup tahini, ½ tsp garlic powder, 1 Tbsp coconut aminos, a pinch of sea salt (omit if using tamari/soy sauce), and 1 minced garlic clove.
Add ~¼ cup water to thin until pourable, whisking until smooth.
Taste and adjust with more garlic powder, coconut aminos, or salt as needed.

Tip: Add water gradually to avoid over-thinning; refrigerate dressing if made ahead to meld flavors.

Step 4: Assemble the Salad

In a large mixing bowl, combine 6 cups mixed greens, 4 thinly sliced radishes, 3 Tbsp hemp seeds, and 1 cubed avocado.
Add 2 Tbsp lemon juice (or apple cider vinegar) and toss gently to coat.

Tip: Massage kale lightly if using to soften; toss gently to keep avocado intact.

Step 5: Combine and Serve

Add roasted vegetables and optional toppings (crispy chickpeas, quinoa, or kimchi) to the salad.
Serve with tahini dressing drizzled over or on the side.

Tip: Add dressing just before serving to keep greens crisp; offer extra dressing for customization.