Wanda’s Kale & Spinach Salad with Ginger Lemon Tahini Dressing

This recipe is from Hammertown’s professional home stylist, Wanda Furman. The star of this dish is the delicious Ginger Lemon Tahini Sauce (from minimalistbaker.com). The salad itself is simple…chopped kale, baby spinach, and avocado topped with chopped almonds. Or…choose your own greens and/or veggies. Here’s the recipe for the dressing. (1 bowl, 5 ingredients in 5 minutes!)


  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 Tbsp maple syrup or agave nectar (or honey if not vegan)
  • 1/2 tsp sea salt
  • 4 tsp freshly grated ginger (you can try subbing dried, but we haven’t tested it)
  • Water (to thin into pourable sauce)

To a medium mixing bowl, add tahini, lemon juice, maple syrup, sea salt, and ginger. Whisk or stir to combine. Then add water a little at a time until a pourable sauce is achieved.

Taste and adjust flavor as needed, adding more lemon for acidity, maple syrup for sweetness, ginger for stronger ginger flavor, or salt to taste.
Perfect for salads and bowl meals! Store leftovers covered in the refrigerator up to 1 week. Not freezer friendly.