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Tunisian Kale Salad with Olives and Lemony Raw Tahini Dressing

Prep Time:

Cook Time:


Serves 8


About the Recipe



  • 2 heads Lacinato/Tuscan kale, stemmed and chopped

  • 1 head of fennel, thinly sliced

  • 2 red peppers, diced

  • 1 (15 oz.) can chickpeas, drained and rinsed

  • 4 green onions, thinly sliced

  • 1 English cucumber, diced

  • 3/4 cup toasted walnuts, chopped

  • 1/2 tsp Kosher salt

Lemon Tahini Dressing:

  • 2 cloves garlic, minced

  • 1/4 tsp Kosher salt

  • 1/3 cup tahini

  • 1 tbsp dijon mustard

  • 1/2 cup lemon juice

  • 2 tsp honey

  • 1/2 cup extra virgin olive oil


  1. Once your kale is rinsed, massage the 1/2 teaspoon of salt into the leaves. This will help tenderize the kale, making it nice and soft. Leave to sit while you make the dressing, or up to 4 hours.

  2. Make the dressing:

  3. If your tahini is very smooth and "drippy" this will come together easily in a mixing bowl. If it's thicker, a high speed blender makes quick work of it.

  4. Combine the dressing ingredients and whisk or blend until very smooth.

  5. In a large serving bowl, combine all of the salad ingredients.

  6. Pour dressing over the salad and mix well.

  7. Serve.

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