This Sesame & Orange Kale Salad is a vibrant blend of crisp, nutrient-packed kale and zesty citrus flavors. The tender greens are massaged to perfection, creating a silky texture that pairs beautifully with the crunchy sesame seeds. A tangy orange dressing adds a refreshing brightness, while a hint of toasted sesame oil brings depth and warmth. Ready in just 15 minutes, it’s a quick yet elegant dish that’s as nourishing as it is delicious.

Every bite offers a delightful contrast of textures and flavors, from the earthy kale to the sweet, citrusy dressing. Packed with vitamins and antioxidants, this salad is a guilt-free way to elevate your meal. Whether as a light lunch or a vibrant side, it’s a dish that’s sure to impress with its simplicity and bold, fresh taste.

Fresh & Flavorful Ingredients

1 bunch raw kale, chopped into small pieces (about 5-6 loose cups)
¼ cup toasted slivered almonds
½ an avocado, chopped
Miso-Citrus Dressing:
- Juice of 1 small orange (around 3-4 tablespoons)
- 1 tablespoon white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon agave (or honey or maple syrup)
- 3 tablespoons sesame oil
- Splash of sriracha
- Squeeze of lime
Pickled Red Onions: (makes extra)
- ½ red onion
- Splash of rice vinegar
- Squeeze of lime
- A few pinches of salt
Sesame Tofu:
- 1 block of tofu, sliced into about 8 slices
- Splash of soy sauce (tamari if gluten-free)
- Splash of rice vinegar
- Splash of toasted sesame oil
- Sesame seeds & panko bread crumbs to coat

Step-by-Step Instructions

Prepare the Pickled Red Onions: (Make at least a few hours in advance)
- Thinly slice the onions (use a mandoline if possible).
- Blanch in boiling water for 30-60 seconds.
- Remove and add vinegar, lime, and salt.
- Chill in the fridge for a few hours (or freeze to speed up the process).
Make the Miso-Citrus Dressing:
- Whisk together all dressing ingredients in a bowl.
- Set aside until ready to use.
Prepare the Kale Salad:
- Place chopped kale in a large bowl.
- Pour the dressing over the kale and massage it into the leaves with your hands for about 1 minute (this reduces bitterness).
- Refrigerate for at least 30 minutes (the longer it sits, the better the flavor, up to a day).
Marinate and Cook the Sesame Tofu:
- Slice tofu and gently pat dry with a clean towel to remove excess water.
- In an 8×8 baking pan, mix soy sauce, rice vinegar, and sesame oil.
- Place tofu slices in the pan, flipping to coat both sides. Let marinate for 15-20 minutes.
- Sprinkle both sides of each tofu slice with sesame seeds and panko bread crumbs.
- Heat olive oil in a large skillet over medium heat. Cook tofu for 2-3 minutes per side until golden brown.
- Let cool, then chop into small cubes.
Assemble the Salad:
- Remove the kale from the fridge and taste, adjusting seasonings if needed.
- Add avocado, tofu cubes, toasted slivered almonds, and a few pickled onions.
- Toss gently and serve immediately.

Time-Saving Tips for Busy Cooks

To speed up the process, prepare the pickled onions and dressing the night before. You can also buy pre-chopped kale to save time on prep. For the tofu, marinate it while you work on other parts of the recipe to maximize efficiency.

Creative Serving Suggestions

Serve this salad as a main dish for a light lunch or pair it with grilled chicken or shrimp for a heartier meal. For a fun twist, try adding mandarin orange segments or roasted sweet potatoes for extra flavor and texture.

Storage and Reheating Tips

This salad stores well in the fridge for up to 2 days, but keep the avocado and tofu separate until ready to serve. If the tofu loses its crispness, reheat it in a skillet over medium heat for 1-2 minutes per side to restore its texture.

Recipe Variations to Try

Swap kale for spinach or arugula if you prefer a milder green. For a nut-free version, replace almonds with sunflower seeds. You can also use tempeh or grilled chicken instead of tofu for a different protein option.

Equipment Guidance for Perfect Results

A mandoline slicer makes quick work of the red onions, but a sharp knife works too. Use a non-stick skillet for the tofu to ensure it doesn’t stick. A large mixing bowl is essential for massaging the kale evenly with the dressing.