Kale Tahini Salad with Avocado, Pomegranate, and Walnuts

A few weeks ago I was in Florida with my family and, when I realized we had no lunch plans, I immediately raised my hand to create something delicious for everyone. However, as soon as my hand went up, the sun came out, and I immediately regretted my decision of volunteering to be inside the kitchen during the day (although, I must admit, the idea of driving a car to a nearby suburban Trader Joe's with extremely wide aisles and a limited line is one of my ongoing daydreams). When I entered the store, I decided that I was going to make the easiest, quickest, and most crowd-pleasing lunch possible. That meant no oven, no stove-top, not even a microwave; this meal had to take me 5 minutes or less. I grabbed a bunch of random ingredients from the produce and pantry aisle and prayed for a successful pairing. I must have had the TJ gods on my side because I have been craving this salad ever since. It is SO easy, so refreshing, and surprisingly filling. A definite new weekday staple in my house.

Ingredients (serves 4):

  • Kale and broccoli slaw (1 bag)

  • Avocado (1)

  • Pomegranate seeds (1 pack)

  • Walnuts (1/2 cup)

  • Organic tahini (2 large spoonfuls)

  • Hemp seeds (2 spoonfuls)

  • Lemon (1)

  • Olive oil (1/3 cup)

  • Salt & Pepper


  1. Make the tahini dressing: mix 2 large spoonfuls of tahini with 1/3 cup of olive oil, juice of 1 lemon, and salt and pepper

  2. Massage the kale and broccoli slaw with the dressing

  3. Dice the avocado into 1/2 inch chunks

  4. Top the salad with pomegranate seeds, avocado chunks, hemp seeds, and walnuts

  5. Serve cold - it's that easy!


(Also tastes great with an additional grilled chicken breast)Compliant with the following diets:

  • Whole30

  • Paleo

  • Vegan (without the chicken)

  • Plant-based

  • Gluten Free

  • Dairy Free