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Crunchy Kale Salad Recipe

Looking for new ways to add more greens in your diet? Look no further. This kale salad makes the perfect meal to pack into a lunchbox. It's got crunch, creaminess, and keeps well in the fridge for 2-3 days. Plus it only takes 10 minutes to make!


  • 1 bunch kale leaves only, stalks removed

  • 1 packet roasted Human Bean Co. Faba beans

  • 2 tomatoes, chopped

  • 2 tbsp pomegranate seeds

  • 1 tbsp sesame seeds

  • 1 avocado, sliced

Tahini sauce

  • 1/4 cup tahini

  • 2 tbsp lemon juice

  • 1 tbsp tamari soy sauce

  • ½ tsp garlic powder

  • 2 tsp dijon mustard


  1. Whisk together the tahini, lemon juice, tamari, garlic powder and mustard to make the dressing.

  2. Wash the kale leaves and roughly chop.

  3. Massage kale leaves with hands using half the dressing to soften the leaves. Add more dressing as needed.

  4. Top with tomatoes, Human Bean Co. Faba beans, pomegranate seeds, avocado and sesame seeds.

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