- Cuisine American
- Course Salad
- Original Whole Foods
- Prep 15 min
- Serves 4
Ingredients
- 4 cups chopped organic kale
- 1/4 cup tahini (non-GMO)
- 1/4 cup fresh lemon juice
- 2 tbsp honey (or maple syrup)
- 2 tbsp avocado oil
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/4 cup toasted almonds, chopped
- 1/4 cup crumbled feta (or vegan alternative)
- 1 tsp lemon zest
- 1 clove garlic, minced
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Reorder the shelf-stable staples for this recipe.
What you'll need
- Salad spinner — Dries greens so dressing clings instead of pooling.
- Chef's knife — A sharp 8" chef's knife handles 90% of prep — chopping, mincing, slicing. Compare options →
- Mixing bowls with lids — Nest and stack; lids turn prep bowls into storage.
Instructions
- Wash and chop kale. Massage with 1 tbsp lemon juice to soften leaves.
- In a bowl, whisk tahini, remaining lemon juice, honey, avocado oil, garlic, and lemon zest.
- Toss kale with dressing until evenly coated.
- Gently mix in cherry tomatoes, cucumber, almonds, and feta.
FAQ
Is this Whole Foods-Style Lemon Tahini Kale Salad gluten-free?
Yes, as long as feta and tahini are gluten-free; verify packaging.
Can I substitute maple syrup for honey?
Yes, both are natural sweeteners with similar functional properties.
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