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Kale Salad With Southwestern Dressing
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5 from 1 vote

Kale Salad With Southwest Dressing

This hearty filling salad is full of veggies and plant based protein. It pairs perfectly with the smokey creamy southwestern style dressing and the recipe is completely dairy free!
Prep Time8 mins
Cook Time7 mins
Course: Salad
Keyword: easy meals
Servings: 4 people
Calories: 432kcal


For The Kale Salad

  • 6 cups kale chopped, stemed and massaged (see notes above)
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • 2 cup mushrooms
  • 1 cup sliced onions
  • 1 cup cooked quinoa
  • 1 cup chopped tomato
  • 1 avocado sliced

Southwest Dressing

  • ¼ cup tahini
  • 4 tbsp water
  • 1 tsp paprika
  • 1 tsp chipotle
  • 1 tsp garlic powder
  • tsp maple syrup
  • tsp sea salt


Kale Salad

  • In a large bowl massage the kale with your fingertips with lemon, oil and a pinch of salt and pepper. Sauté mushrooms and onion in a skillet with 1 tbs oil. Brown up veggies and set to the side. Once cooled mix in veggies and quinoa toss into kale.

Southwest Dressing

  • In a small bowl add all the ingredients EXCEPT water. Add water in 1 tbs at a time until tahini is the consistancy you prefer. It will dry up at first but eventually 1 tbs at a time the tahini will except the waer and thin out into a perfect creamy dressing texture. Drizzle over salad, toss it again and serve!


Calories: 432kcal | Carbohydrates: 46g | Protein: 15g | Fat: 23g | Potassium: 810mg | Fiber: 9.75g | Sugar: 3g