The crunchy, creamy, colourful salad of your dreams is here: Kale, carrots and more in tahini ranch dressing

Great for work lunches, dinner parties or filling that big bowl for yourself before heading to the couch.

Great for work lunches, dinner parties or filling that big bowl for yourself before heading to the couch

(Photo: David Bagosy, Styling: Melissa Direnzo)

If there’s one thing we love, it’s a salad that eats like a MEAL. And don’t let anyone tell you that meat-free meals aren’t as satisfying as any other — gaze at this tray of colour and be reminded that nothing tastes as punchy as a radish, or as creamy as a ripe avocado. Plus, with its pita bread croutons and ranch dressing made with tahini, we can crunch to our heart’s content. Pass the forks.

Kale Salad with Tahini Ranch Dressing

By Josie Malevich

This hearty and healthy salad is a like a cobb salad and Middle Eastern fattoush salad in one. The zesty tahini ranch dressing can also be served as a dip, and the pita chips can also be flavoured with store-bought za’atar seasoning to taste. Top the salad with crumbled feta cheese if you like — it can be modified to suit your tastes.


Pita Croutons:

  • 1 (7-inch) pita pocket bread
  • 1 tbsp olive oil
  • Pinch salt

Tahini Ranch Dressing:

  • 2 tbsp tahini paste
  • 3 tbsp lemon juice
  • 1 tbsp water
  • ¼ cup plain 2% yogurt
  • 1 tbsp olive oil
  • ½ tsp honey
  • 1 clove garlic, minced
  • 2 tbsp finely chopped fresh dill
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh chives
  • ½ tsp each salt and pepper, or to taste
  • ¼ tsp ground cumin
  • Pinch cayenne pepper


  • 6 cups packed kale leaves (stems removed), chopped
  • 1 ripe avocado, pitted, peeled and sliced
  • 3 to 4 small tomatoes, cut into wedges
  • 2 carrots or heritage variety carrots, thinly sliced
  • 2 baby cucumbers, sliced
  • 6 to 8 radishes, halved
  • 1 cup cooked or canned chickpeas, rinsed and drained


Pita Croutons:

Preheat oven to 400F degrees. Split pita bread and cut into 1-inch cubes. Toss together with oil and salt, and spread in single layer on a parchment paper-lined baking sheet. Bake for 8 to 10 minutes or until they are golden brown, crisp and toasted. Cool completely.

Tahini Ranch Dressing:

Whisk together the tahini, lemon juice and water until smooth. Whisk in the yogurt, olive oil and honey until combined. Then stir in the garlic, dill, parsley, chives, salt, pepper, cumin and cayenne pepper.


Place the kale on serving platter. Arrange avocado, tomatoes, carrots, cucumbers and radishes on platter with kale. Sprinkle chickpeas and Pita Croutons over top. Drizzle some Tahini Ranch Dressing over salad and serve with remaining dressing. Alternatively, toss all salad ingredients together with dressing and serve.

Correction: This recipe was updated August 17, 2021 to include a missing ingredient.

Servings: Makes 4-6 servings