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Apple & Kale Salad with Lemon Tahini Dressing

A creamy, tangy kale salad with apples, cranberries, and avocado.

Course Salad
Cuisine Dairy-free
Prep Time 10 minutes
Servings 4
Author Meghan


For the salad

  • 6 large kale leaves (about 1/2 bunch), stems removed, roughly chopped
  • 1 small apple (gala, honey crisp, etc.), diced
  • 1/2 avocado, diced
  • 1/4 cup hemp hearts (shelled seeds)
  • 1/4 cup dried cranberries

For the dressing

  • 3 tbsp tahini
  • 2 tbsp old-fashioned grainy or Dijon mustard
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1/2 lemon, juiced
  • 1/8 tsp garlic powder
  • dash salt & pepper


  1. Begin by prepping your kale by removing the leaves from the tough stems (hold the stems and pull the leaves off downwards). Roughly pull apart or chop kale leaves and add to large bowl.

  2. Dice up avocado and apple and add to bowl with dried cranberries and hemp seeds. Toss and set aside.

  3. In separate small bowl, add all dressing ingredients and whisk together well until very smooth. Pour onto salad and toss until evenly coated. Serve immediately and store extras in fridge for up to 3 days.