This quick & easy Marinated Kale Salad recipe features creamy avocado, zippy red onion, tomato, and a savory lemon-tahini dressing. This is the salad that makes us crave kale! (Vegan, gluten-free, oil-free.)
Want to get more dark leafy greens in your diet? This marinated kale salad is an easy and delicious way to do it!
Kale is such a powerhouse of health-promoting nutrients. It's the perfect base for this salad that features creamy avocado, zippy red onion, sweet tomato, and nutty sunflower seeds. Then we toss it in an easy lemon-tahini dressing that's savory, tangy, and so delicious.
Best of all, it's quick and simple to prepare! It's ready in just 20 minutes so let's get started.
Ingredients for Marinated Kale Salad
For this recipe, you'll toss together in a large bowl:
- Fresh kale: Most often I use lacinato kale (also known as dinosaur kale), but curly kale works great too. You'll need one large bunch kale which is about 5-6 cups chopped. If the bunches are small, I often grab two bunches to be sure I have enough. We'll lightly massage it with our hands to help tenderize it before marinating.
- Grape tomatoes: Or cherry tomatoes. I use these because they're so sweet and flavorful. But you can substitute with roma tomatoes or other garden tomatoes if desired.
- Red onion: This adds nice zippy flavor to the salad. Or you can use green onion (scallions) for a milder taste.
- Avocado: You'll need one small avocado, or half of a large avocado.
- Sunflower seeds
- Fresh lemon juice: You'll need 3 tablespoons which is about one lemon. (You could also include a little lemon zest to taste if you'd like.)
- Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Feel free to add a dash more if you like it extra savory! Coconut aminos could also work. Be sure to use low sodium if desired.
- Tahini: This is a condiment made from ground sesame seeds. Just one tablespoon adds a slightly creamy, nutty taste to the dressing.
Customizing
Dressing: Add one fresh minced garlic clove, garlic powder, or Dijon mustard. A pinch of black pepper or red pepper flakes can add some heat. I prepare the salad dressing refined oil-free, but go ahead and whisk in a teaspoon or tablespoon of good quality extra-virgin olive oil to the dressing if you prefer.
Chickpeas: Toss in garbanzo beans for extra plant-based protein and fiber. (Or try these Smoky Roasted Chickpeas.)
Other possible additions: Add sesame seeds, dairy-free feta cheese crumbles, Vegan Parmesan Cheese, grains like quinoa, or even sliced almonds or other nuts for crunch.
Storing
This salad is best enjoyed within a day. Store any leftovers in an airtight container in the fridge. It continues to marinate and soften, so I try to enjoy it the same day.
For more inspiration, also browse all vegan salad recipes or kale recipes.
Marinated Kale Salad (Easy!)
Ingredients
- 1 large bunch kale*
- 1/4 cup red onion, thinly sliced
- 5 oz. grape tomatoes
- 1 small avocado
- 3 Tbsp. sunflower seeds
For the lemon-tahini dressing:
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. tamari
- 1 Tbsp. tahini
Instructions
- Chop the kale into bite-size pieces (large stems removed). Place in a large bowl. Then lightly massage it with your hands to tenderize.
- Thinly slice the red onion. Add to kale.
- Make the dressing: Add the lemon juice, tamari, and tahini to a small bowl. Whisk until smooth.
- Pour the dressing over the kale and onion. Toss well to thoroughly coat. (I often use my hands to fully incorporate the dressing.) Set aside and let it marinate for about 10 minutes.
- Meanwhile, halve/quarter the tomatoes. Dice the avocado (peel and pit removed).
- Add tomato to salad and toss again. Top with avocado and sunflower seeds before serving.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this Marinated Kale Salad recipe, also check out:
- Vegan Greek Salad
- Vegan Taco Salad with Creamy Southwestern Dressing
- Asian Kale and Tofu Salad with Peanut Dressing
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Leigh says
Do you have a suggestion on what I could use as a substitute for the tamari/soy?
Kaitlin says
Hello, Leigh! You could try coconut aminos instead. Or for a different flavor profile, you could also experiment with balsamic vinegar or red wine vinegar. Would love to hear if you give it a try!
Melanie says
I don't eat soy products either - I substitute coconut aminos for soy sauce. Hope this helps!