MSG Free Massaged Kale Salad with Lemon Tahini Dressing
This bright, hearty salad is the kind of thing that makes you genuinely excited about eating your greens. Massaging the kale with olive oil and sea salt transforms it from tough and bitter into something silky and almost sweet — a small step that makes a huge difference in the final bowl. The lemon tahini dressing is built entirely from whole, recognizable ingredients: fresh lemon juice, raw honey, a touch of turmeric, and real garlic, so there's no need to second-guess what's in the bottle. That matters a lot when you're avoiding flavor enhancers that sneak into store-bought dressings and pre-made sauces under a dozen different names. Cherry tomatoes and cucumber keep things fresh and juicy, while toasted pumpkin seeds add a satisfying crunch that makes this feel like a complete meal rather than a side dish. The golden, nutty dressing ties everything together with a creamy richness that's hard to believe comes from just a handful of pantry staples. It's clean, vibrant, and genuinely craveable — the kind of salad people ask you to bring to every gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 large bunch lacinato kale (about 10 oz), stems removed, leaves thinly sliced
- ¼ tsp fine sea salt
- 1 tbsp extra virgin olive oil (for massaging)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ¼ cup raw pumpkin seeds
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, finely grated
- 1 tsp raw honey
- ¼ tsp ground turmeric
- 2–3 tbsp water, to thin
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the sliced kale in a large mixing bowl. Sprinkle with ¼ tsp fine sea salt and drizzle with 1 tbsp extra virgin olive oil. Using clean hands, massage the kale firmly for 2–3 minutes, squeezing and working the leaves until they are noticeably darker, reduced in volume by about half, and tender when you bite a piece.
- 2
In a small bowl, whisk together the tahini, lemon juice, lemon zest, 2 tbsp extra virgin olive oil, grated garlic, honey, and turmeric until smooth. Add water 1 tbsp at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon — about the consistency of a thin yogurt. Season with salt and pepper to taste.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!