A simple, but fantastic salad to pair with any occasion.

Tumbleweed Farm’s Favorite Kale Salad

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 0 minutes  |  Serves: 4 as a side


  • 1 large bunch of kale, washed and torn into bite size pieces (remove some of the large tough stems)
  • 1 clove of garlic, minced
  • 3 tablespoons tahini
  • 3 tablespoons apple cider vinegar
  • 2 tablespoon fresh lemon juice
  • 3 tablespoons coconut aminos (or low sodium soy sauce or tamari)
  • 1 tablespoon water (plus more to thin if needed)
  • 3 tablespoons nutritional yeast
  • 1 avocado, diced
  • 3 tablespoons toasted sesame seeds
  • 3 tablespoons toasted pine nuts
  • sea salt


  1. In a large bowl use your hands to lightly massage the raw kale for a few seconds.
  2. Using an immersion blender or small food processor puree the garlic, tahini, vinegar, lemon juice, coconut aminos, water and nutritional yeast until smooth and creamy. Taste for seasonings and adjust as needed.
  3. Pour half of the dressing into the bowl with the kale and use your hands to massage the dressing into the leaves. Add the diced avocado, toasted sesame seeds, pine nuts and a sprinkle of sea salt. Divide between plates and drizzle with additional dressing.


*Use this recipe as a guide

*Adjust measurements and ingredients as necessary

*Store extra dressing in an airtight container in the fridge for up to 5 days

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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