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    Home » Salads

    Vegan Kale Salad with Quinoa

    Published: Sep 4, 2018 Updated: Nov 19, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Kale Salad

    Fresh and colorful vegan kale salad with quinoa and a delicious tahini dressing. Hearty and filling enough to be a main course!

    Vegan kale salad topped with tahini dressing on a wooden salad platter.

    This vegan kale salad is massively delicious and so healthy too.

    It has the best of everything, loads of nutrients and fiber and all that good stuff in a super tasty package. It’s really no hardship to eat salad when it’s this good.

    If you’re not a huge kale person, you might be wondering how eating raw kale in a salad can possibly be delicious. But it is!

    There is a small trick to it though: massaging the kale. You massage the kale for a minute with some lemon juice, salt and olive oil.

    Massaging the kale breaks down those tough fibers making the kale almost like it’s been cooked, except it’s still raw and still retains all that raw goodness, but in an entirely edible and super delicious way.

    Vegan kale salad topped with tahini dressing.

    How To Make Vegan Kale Salad

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    Make The Quinoa:

    • Put your quinoa on to cook. Once cooked, fluff with a fork.

    Massage The Kale:

    • While the quinoa is cooking, add your kale (stems removed) to a big bowl.
    Kale leaves in a silver bowl.
    • Add olive oil, lemon juice and salt and massage with your hands for around a minute. You will feel the kale fibers soften and break down, creating a nice soft edible kale.
    Freshly massaged kale leaves in a mixing bowl.

    Assemble The Salad:

    • Add cherry tomatoes, sundried tomatoes, olives and walnuts to the bowl with the kale leaves.
    Ingredients for vegan kale salad in a silver mixing bowl with a wooden salad spoon.
    • Add the cooked quinoa and toss everything together.
    • Prepare the tahini salad dressing by adding all ingredients to a bowl and whisking together.
    • Serve in a salad bowl or salad platter topped with sliced avocado and fresh cilantro and drizzled with tahini dressing.
    Vegan kale salad topped with tahini dressing on a salad platter.

    Storing Tips

    Ideally if you think there might be leftovers then don’t mix avocado into the salad. Just add the avocado directly to the portions you serve. That way leftover salad will stay good in the fridge for 2-3 days.

    Then simply add fresh avocado to the leftover salad when you serve it.

    Wooden salad spoons serving up a helping of vegan kale salad.

    More Delicious Vegan Salad Recipes

    1. Vegan Couscous Salad
    2. Vegan Sweet Potato Salad
    3. Vegan Pasta Salad
    4. Vegan Quinoa Salad
    5. Vegan Potato Salad
    6. Vegan Caesar Salad
    Vegan kale salad on a wooden salad platter with wooden salad spoons.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan kale salad topped with drizzled dressing on a wooden serving platter.

    Vegan Kale Salad

    Fresh and colorful vegan kale salad with quinoa and a delicious tahini dressing. This hearty and filling salad can easily be a main course.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer, Side
    Cuisine: American
    Diet: Vegan
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 405kcal
    Author: Alison Andrews

    Ingredients

    For the Quinoa:

    • 1 cup Quinoa (170g) Dry Weight
    • 2 cups Water (480ml)

    For the Kale:

    • 5 cups Kale (5 ounces / 141g) Stems removed (packed cups)
    • 1 Tbsp Olive Oil Extra Virgin
    • 1 Tbsp Lemon Juice
    • ⅛ tsp Salt

    For the Salad:

    • 10 Cherry Tomatoes sliced in half
    • 10 Sundried Tomatoes sliced
    • 10 Pitted Olives sliced in half
    • 15 Walnuts chopped

    For the Dressing:

    • 1 Recipe Tahini Salad Dressing

    For Serving:

    • 1-2 Medium Avocados Sliced
    • Cilantro
    Prevent your screen from going dark

    Instructions

    • Place the quinoa and water into a pot and bring to the boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed (~15 mins). Once cooked, fluff with a fork.
    • While the quinoa is cooking, add your kale (stems removed) to a big bowl. Add in the olive oil, lemon juice and salt and massage with your hands for around a minute. You will feel the kale fibers soften and break down, creating a nice soft edible kale.
    • Prepare the other salad ingredients, except the avocado and then toss together in a bowl with the kale and toss together.
    • When the quinoa is cooked add it to the bowl and toss together.
    • Prepare the tahini salad dressing by adding all ingredients to a bowl and whisking together.
    • Serve in a salad bowl or salad platter topped with sliced avocado and fresh cilantro and topped with tahini dressing.

    Notes

    1. This recipe serves 4 if it’s a main course and 8 as an appetizer/side.
    2. Nutritional information is for salad only (including cilantro and sliced avocado) and does not include the tahini salad dressing. Nutritional information for the dressing is available on that separate linked recipe.

    Nutrition

    Serving: 1Serve | Calories: 405kcal | Carbohydrates: 40g | Protein: 11.6g | Fat: 24.4g | Saturated Fat: 2.6g | Sodium: 328mg | Fiber: 9.1g | Sugar: 5.8g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. India says

      February 19, 2021 at 4:46 pm

      This salad was excellent! I omitted the olives and sun dried tomatoes due to preference and it was still delicious. Thank you for sharing this recipe.5 stars

      Reply
      • Alison Andrews says

        February 19, 2021 at 6:08 pm

        Thanks so much India!

        Reply
    2. Kristen Luttery says

      December 09, 2020 at 5:26 pm

      Do you use black or green olives in this salad?

      Reply
      • Alison Andrews says

        December 10, 2020 at 10:09 am

        We used green. 🙂

        Reply
    3. iuliana says

      July 02, 2020 at 12:13 am

      Excellent recipe! Very yummy and my kids approve it!!Thank you!5 stars

      Reply
    4. Debbie says

      May 03, 2019 at 10:01 am

      This is really good!!!5 stars

      Reply
    5. Karen says

      September 10, 2018 at 5:56 pm

      I could literally eat this every day for dinner! My new favorite salad. Thanks for the recipe!5 stars

      Reply

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