Kale Fennel Tahini Salad

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

When you need an easy but healthy dinner, try this salad. It’s delicious and creamy, and makes for a great way to enjoy those nutrient-packed dark green leafy vegetables and other healthy produce. Try using the delicious dressing as a dip with any combination of your favorite vegetables! It can even be used as a dipping sauce, too.
If you like tahini dressing, you can also try our Hail to Kale Salad.

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  • 2 cups (150 g) baby kale leaves
  • 1 cup (75 g) curly red kale or regular kale, chopped
  • 1/2 fennel, finely sliced
  • 2 cups (250 g) cherry tomatoes
  • 1/2 red pepper (capsicum), chopped
  • 1/2 red onion, thinly sliced
  • 4 shallots (scallions), chopped roughly
  • 1/4 cup (30 g) sunflower seeds
  • 1/4 cup (40 g) currants (optional)
  • 1 avocado, sliced (optional)


  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • 2 tbsp hulled tahini
  • 1 garlic clove, crushed
  • sea salt and pepper, to taste


  1. Prepare salad ingredients.
  2. Add all the salad ingredients into a bowl.
  3. In a small bowl combine the salad dressing ingredients and whisk well until all combined.
  4. Toss the salad dressing ingredients with the dressing and enjoy. Use as much dressing as you need — you may find you have extra leftover or you may want to make more!


  • Baby kale leaves – kale chopped, spinach leaves chopped, lettuce
  • Red Kale – Kale, white cabbage, spinach
  • Fennel – cucumber, radish
  • Cherry tomatoes – any other tomato variety
  • Red pepper – green, yellow pepper
  • Red onion – brown onion, spring onion
  • Shallots (scallions) – white onions
  • Sunflower seeds – pepitas, hempseeds
  • Apple cider vinegar – lemon, lime juice

Prep time: 20 minutes

Cook time: 0 minutes

Total time: 20 minutes

Servings: 2 - 4

  • Nutrition per serving:
  • Calories230
  • Fat19g
  • Saturated Fat2.5g
  • Cholesterol0mg
  • Sodium25mg
  • Carbohydrates17g
  • Fiber3g
  • Sugars4g
  • Protein 5g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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