Loaded crunchy kale salad with the best dairy free ranch dressing! A hearty salad that you’ll actually crave!

If you think salads are boring, let this crunchy kale beauty change your mind. This isn’t your average boring salad. This one has layers of texture, bold flavors, and a creamy ranch-style dressing that’s completely dairy-free.

The real star is the creamy tahini ranch dressing that hits all the tangy, herby notes you love — no mayo or sour cream needed. Wholesome ingredients and tons of satisfying flavor.

Perfect for meal prep, potlucks, or just a nourishing weekday lunch, this salad will have even the kale skeptics coming back for seconds. I first made this salad for a group of girlfriends last year, and it was completely devoured by the end of dinner! It was a huge hit 🙂

This Crunchy Kale Salad with Dairy-Free Tahini Ranch isn’t just good for you — it’s truly SO delicious. It’s proof that healthy doesn’t have to mean boring!!

Let me know if you give this recipe a try! Love hearing what you guys think! Enjoy xo

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Crunchy Kale Salad with Tahini Ranch (dairy free!)

  • Author: Mia Swinehart
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 46 servings 1x
  • Category: Lunch, Dinner, Sides

Description

Crunchy loaded kale salad with a dairy free tahini ranch dressing!


Ingredients

Scale

For the salad:

  • 1 large head of kale, stems removed and finely shredded
  • 2 ears of corn, cooked on the stove top or grill (OR sub frozen corn, thawed)
  • 8 oz bacon, cooked until crispy
  • 23 tbsp diced red onion
  • 1 large avocado, ripe but still firm

For the tahini ranch:

  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 3 tbsp olive oil
  • 23 tbsp warm water, as needed
  • 2 tbsp nutritional yeast
  • 2 cloves of garlic, minced
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, chopped
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Mix all dressing ingredients together. Set aside.
  2. Cook bacon in the oven at 425, or on the stovetop. Remove from pan and set on paper towels to drain some of the grease. Once cooled, break into small pieces.
  3. Meanwhile, cook your corn for a few minutes per side on the grill, grill pan, or by boiling. Remove and allow to cool enough to handle, then slice corn off from the ear.
  4. In a large bowl, add your kale and dressing. Use clean hands to massage the dressing into the kale. Next, mix in the red onion, corn, and bacon. Toss. Top with avocado sliced and fresh cracked salt and pepper. Serve and enjoy! Leftovers can be stored for up to 2 days in an airtight container.

Appetizers + Sides, Dairy Free, Gluten Free, Lunch + Dinner, Paleo, Recipes

Category:

Jul 9, 2025

Crunchy Kale Salad with Tahini Ranch (dairy free!)

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

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Recipe rating

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Simple. Attainable. Gathered Nutrition.