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Low Carb Kale Tahini Salad

This Kale Tahini salad is a delicious summer kale recipe.
Prep Time30 mins
Total Time30 mins
Course: Keto, Side Dish
Cuisine: Keto
Servings: 10 People
Calories: 131kcal



  • Remove the stems of the Kale by pulling the leaves off in a downward motion. Discard Kale stems.
  • Wash & dry the Kale leaves. I prefer using a salad spinner to get all of the moisture out. The dressing does not cling well to wet greens.
  • Tear the kale into small pieces and place in large salad bowl
  • In a small blender prepare the dressing by blending the lemon juice, oil, tahini, soy sauce, garlic and sweetener until smooth.
  • Toss Kale with approximately 1/2 cup of dressing (to taste). Reserve the remaining dressing to use on salads or as a marinade for chicken.
  • Add cucumbers, orange, nuts and cheese on top of salad. (For a lower carb option, omit the orange and use blueberries instead!
  • Place in refrigerator for 30 minutes to one hour for flavors to set.
  • Serve in small bowls and enjoy.


Calories: 131kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 153mg | Potassium: 91mg | Fiber: 2g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 12.7mg | Calcium: 57mg | Iron: 0.4mg