Kale and beet leaf salad

Kale salad! Kale is my favorite leafy green, not only because of its numerous health benefits, but also because of its variety of use.

Of course it works great in every green smoothie, cooked in a vegetable stew or raw in a salad!

During the last winter I had kale salad almost every day. Mixed with lot's of veggies and a creamy tahini dressing this is one of my favorite dishes.

It is important to massage the kale before eating. Massaging means that after having removed the stem and cut the leaves into small pieces, you knead it with some olive oil and lemon juice until it is soft. This makes a huge difference in the taste and feeling.

I found the kale when I was in Munich although it was summer. In Germany we normally only have kale in winter, as it needs cold temperatures. That's why I've been super happy and had to make this salad!



Often beet leaves don't get the attention they deserve. They are as good as any other leafy green such as spinach or also kale. That's why I included them in this salad. And because I love beets! Especially raw! Cut into small pieces beet leaves are great in every salad!

I added more raw beet, cucumber, avocado, baby tomatoes, spring onion and a dizzle of sesame seeds.

I completed this salad with my favorite tahini dressing, which is perfect for a kale salad. A wonderful combination, because this dressing is creamy and nourishing.

This was one of the last things I made in Germany. In the meantime I moved to Chile, because I'll be spending some time here for studying and traveling. It's currently winter here, but I only saw kale once in a supermarket in Santiago.

Nevertheless I hope to share some of the typical recipes here soon!


Kale and beet leaf salad

(serves one)




4 kale leaves

2 beet leaves

1/2 avocado

1/3 cucumber

1/2 raw beet

6 baby tomatoes

2 spring onions

a dizzle of sesame seeds

olive oil

lemon juice




1 tbsp homemade tahini

3 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp water

1/3 tsp salt and pepper

1 tsp nutritional yeast

1/2 tsp basil, oregano, rosemary, chili flakes






1. Wash all the vegetables, the kale and the beet leaves.

2. Remove the stem of the kale and cut it into very small pieces. Now start to massage the kale with some olive oil and lemon juice until it is soft.

3. Now cut the beet leaves into small pieces, as well as all the other vegetables and combine them with the kale in a bowl.

4. Prepare the dressing and pour it over the salad.

5. Dizzle with with the sesame seeds and enjoy!