Kale, Apricot & Pistachio Salad with Lemon Tahini Dressing

Kale, Apricot & Pistachio Salad with Lemon Tahini Dressing

Shivangi Rao
By Shivangi Rao
Course Appetizers, Side Dish, Vegetarian Dishes
Servings 4


  • 5 oz of washed and dried baby kale or any kind of kale
  • 2-3 fresh apricots chopped
  • 1 avocado chopped optional
  • 1/2 cup coarsely chopped roasted unsalted pistachios

Ingredients for Lemon Tahini Dressing:

  • 2 tbsp Soom tahini
  • 1/2 cup full-fat yogurt if dairy free or doing Whole30, use almond milk yogurt
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 large clove garlic grated
  • 1-2 tbsp water to thin out dressing


Instructions for Salad:

  • Assemble all ingredients in a large mixing bowl
  • Drizzle dressing on top and mix well.
  • Serve immediately!

Instructions for Lemon Tahini Dressing:

  • Place all ingredients in a bowl and mix until a thin dressing like consistency forms. Add additional water if needed to thin it to achieve ranch dressing consistency (especially if you are using greek yogurt).
  • Adjust seasonings as necessary before dressing salad.
Tried this recipe?Mention @raodyrecipes if you like it!

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