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Whole Food Plant Based Spiced Curry Kale Salad

Yields 305g / 2 portions
Author: Molly Patrick of Clean Food Dirty Girl


  • 1 big bunch of kale 5 cups / 205g, thinly chopped


  • 2 tablespoons tahini 35 g
  • 1 tablespoon lemon juice 15 ml
  • 1/2 teaspoon curry powder 1g
  • 1 garlic clove grated
  • 1 teaspoon peeled and grated ginger 3g
  • 3 dates 2 dates if they are jumbo, soaked in hot water for 10 minutes
  • 1/8 teaspoon sea salt
  • 1/4 cup water 60 ml


  • Make the dressing by placing all the dressing ingredients into a blender and blend until completely smooth, about 1-2 minutes (be sure to take the dates out of the water and take the pit out if they have one, before adding them to the blender).
  • Place the chopped kale into a large bowl and pour the dressing over it.
  • Massage with your hands for a minute or so, making sure the dressing is thoroughly incorporated into the kale.