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Baby Kale Salad with Creamy Asian Dressing

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5 from 2 reviews

  • Author: Ingrid DeHart
  • Total Time: 20 minutes
  • Yield: 2 servings 1x


This baby kale salad has a rich creamy Asian dressing and is topped with macadamia nuts making it incredibly satisfying.



Creamy Asian Dressing

Kale Salad

  • 5 ounces baby kale or lacinato or curly kale*
  • 1/4 organic seedless English cucumber or 1 mini organic cucumber, julienned
  • 1 small carrot, julienned or grated
  • 2 radishes, very thinly sliced
  • 1 avocado, cubed
  • ¼ cup macadamia nuts, toasted and chopped
  • Celtic sea salt and pepper to taste


Creamy Asian Dressing

  1. Start by preparing the dressing.
  2. In a 1 cup glass measuring cup or small bowl add tahini, fresh ginger, garlic, tamari, rice vinegar, sesame oil, and maple syrup and whisk to combine.
  3. Add water until a creamy, pourable sauce is achieved. Taste and adjust flavor as needed. If using coconut aminos you may need a little more. Set aside while you prepare the salad.

Kale Salad

  1. Place the kale into a large bowl. If using lacinato or curly kale see notes below.*
  2. Drizzle generously with the creamy Asian dressing using about 3/4. Mix to coat the leaves.
  3. Add the carrot, cucumber, radishes, and half of the cubed avocado. Mix again to combine evenly. Taste and add additional salt and pepper if desired.
  4. Place the salad onto 2 plates.
  5. Top with the remaining avocado, sprinkle with the macadamia. Serve remaining dressing on the side



If using lacinato or curly kale, remove the stems and tear or cut the kale into bite size pieces. Place the kale leaves into a large bowl and drizzle with 1 teaspoon lemon juice, 1 teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half. Proceed with the recipe.

If you want to store the salad, don’t add dressing until ready to serve.

  • Prep Time: 20 minutes
  • Category: Salad, Side Dish
  • Cuisine: Vegan, Paleo, Gluten-Free