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Protein-Packed Kale Salad

This kale salad with avocado, beans and tahini dressing provides 28g protein per serving - a filling dish that makes a meal on its own.
Prep Time15 mins
Total Time15 mins
Course: Dinner, Lunch, Salad, Vegan
Cuisine: detox, Vegan
Keyword: kale salad, kale salad with avocado
Servings: 2
Calories: 650kcal
Author: The Awesome Green


  • 2 cups raw kale leaves chopped
  • 1 cucumber cut into large cubes
  • 2 cups red kidney beans cooked, from can
  • 1 avocado peeled, cut into slices
  • 1/2 cup quality sun-dried tomatoes diced
  • 1/4 cup pickled red onion
  • 1/2 cup lightly toasted almonds crushed
  • 1/2 tsp salt
  • Micro-greens to garnish

For the Tahini Dressing

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 cup water
  • 1/2 tsp cayenne
  • 2 tsp nutritional yeast


  • Add the chopped kale into a large bowl, sprinkle with salt and use your hands to massage them for a minute, until their texture gets softer.
  • Add the rest of the ingredients except avocado and toss to combine.
  • Add the dressing ingredients into the blender and process to obtain a creamy liquid.
  • Pour the dressing over the salad, mix to combine.
  • Divide into the serving bowls, top with avocado slices, garnish with micro-greens and serve.



Calories: 650kcal | Fat: 512g