This is a simple salad made with massaged kale and arugula, topped with rainbow vegetables and a cilantro tahini dressing. Lacinato kale is bitter on its own, but massaging it softens the leaves and makes them silky. The shredded rainbow carrots, spicy radishes, and pistachio nuts provide you with the right amount of crunch. What better way to get into the spirit of spring than with a big bowl of seasonal vegetables?

Spring Salad With Cilantro Tahini Dressing [Vegan]



For the Salad:

  • 1-2 cups Lacinato kale
  • 1 cup red kale
  • 1/2 arugula
  • 5-6 small radishes, cut into small pieces
  • 1/2 cup rainbow carrots, shredded
  • 1/4 cup pistachios
  • 1/4 cup sunflower seeds
  • 1/2 of an avocado
  • A few sprigs of fresh parsley

For the Dressing:

  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 cup cilantro
  • 2 cloves of garlic
  • Juice from 1 Meyer lemon
  • 1 teaspoon tamari
  • 1/2 cup water
  • Salt and pepper, to taste


To Make the Salad:

  1. In a large bowl, massage the kale with a bit of olive oil for 2-3 minutes, until the kale starts to break down and become softer and tastes less bitter.
  2. Add the shredded carrots, radishes, pistachios sunflower seeds, avocado, and parsley. Top with the cilantro tahini dressing, additional lemon juice (if desired), and hemp seeds (optional).

To Make the Dressing:

  1. In a blender, combine the cilantro, tahini, olive oil, garlic, lemon juice, tamari, water, salt, and pepper. Add more water if you want a thinner consistency.