Kale Caesar Salad

Kale Caesar Salad

Total Time: 15 minutes
Course: Salads & Sides
Servings: 6 servings


  • 1/4 cup tahini
  • 1/4 cup water
  • 1/2 lemon, juice + zest
  • 1 tbsp miso paste
  • 1 - 2 cloves garlic, minced
  • 2 tsp Dijon mustard
  • 1 - 2 bunches of kale, stemmed and chopped
  • 1 1/2 cups navy beans, cooked
  • 1/2 red onion, thinly sliced
  • 1/4 cup oil packed sundried tomatoes*, chopped
  • Salt and pepper (to taste)
  • *look for sulfite-free


  • Stir together tahini, water, lemon juice, zest, miso paste, mustard, unrefined salt, and fresh pepper in a small bowl. Use a fork to blend until smooth.
  • Add additional water, 1 tablespoon at a time to thin if necessary. Season with additional unrefined salt. The dressing should be slightly salty and the saltiness will subside somewhat when tossed with  the salad. Set aside.
  • In a large bowl, add a splash of water, a teaspoon or so of salt, and ‘massage’ the kale until tender. This should take a couple of minutes. Rinse well and dry in salad spinner.
  • Place the kale, beans, red onion and sundried tomatoes into a large salad bowl. Pour on the dressing and toss gently.


Recipe by InspireHealth
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