Make Ahead

Tahini Kale Salad with Dates andĀ Almonds

January 23, 2014
0 Ratings
  • Serves 2
Author Notes

This is a dressing I use a lot for hearty greens as it is thick enough to coat, creamy, and balanced. You can thin it out a bit for more dainty lettuces, but the tangy mixture benefits from a bit of bitterness. —savorthis

Test Kitchen Notes

While most kale salads can lay claim to the virtues of portability and wholesomeness, it's hard to find one that packs as much attitude as this one. The creamy dressing combined with sweet dates and crunchy nuts mean no two bites are the same. I think it would also be excellent wrapped up in a warm pita with a dollop of labneh and a little za'atar. Now that's a sassy lunch! Next time, I'll use all lemon juice instead of adding water for added acidity. —chez_mere

What You'll Need
  • 1 bunch kale, chard, or spinach
  • 1 tablespoon tahini
  • 1 teaspoon honey
  • 1 teaspoon lime or lemon juice
  • 1/4 teaspoon sriracha
  • 1/4 teaspoon toasted sesame oil
  • 1 tablespoon olive oil
  • 1 teaspoon water
  • 1/4 cup sliced almonds
  • 2 to 3 medjool dates, pitted, sliced
  • 1 green onion, sliced
  • Salt and freshly cracked pepper
  1. Remove stems from greens, lay in a flat pile, and roll up tightly. Slice crosswise into very thin strips.
  2. Whisk tahini, honey, juice, sriracha, and oils until smooth. It will be quite thick. Add water a bit at a time until it is smooth and creamy, but not too runny. Toss greens, almonds, dates, and green onions* with dressing. Season with a pinch of salt and some cracked pepper.
  3. *I often will rinse green onions to reduce the bite when served raw.

See what other Food52ers are saying.

  • Jacqueline Jauregui
    Jacqueline Jauregui
  • savorthis
  • Erica
Co-Owner/Designer @ Where Wood Meets Steel-Custom Furniture

3 Reviews

Erica September 30, 2021
I only have a few stellar salad recipes in my repertoire - and this is not only
one of them, but the only kale recipe I will make for other people! I slice the kale into thin slivers and massage the drsg onto the leaves a bit, then toss in everything else. It is a winner.
Jacqueline J. October 28, 2014
Thanks for this recipe. It is just delicious. The only tweak I added was toasting the almonds a touch, but otherwise tracked your instructions closely.
savorthis October 28, 2014
Glad you liked it and glad you toasted the almonds! I usually do toast them (even if I also then burn the first batch) and neglected to say so in the instructions.