Kale and Tahini Goddess Salad

Kale and Tahini Goddess Salad: A Delicious Vegan and Gluten Free California Picnic Delight at Sagrada Wellness Yoga Retreats


This is a new salad that is sure to be added to our Yoga Retreat Menu!

My girlfriend Willow made this for a group of our oldest and best friends. I modified it a bit adding coconut oil and nutritional yeast. It was delicious and went perfectly with a great bottle of rose wine and fun conversation during our reunion picnic. Kale purifies your blood and nutritional yeast is high in B vitamins both supplying your skin with a radiant boost of goddess goodness.


2 pounds Yukon Gold potatoes, cut into 1-inch pieces

  • 1/3 cup coconut oil
  • 4 garlic cloves finely minced
  • 1/4 cup well-stirred tahini
  • 2 tablespoons water
  • 3 tablespoons fresh lemon juice
  • 2 Tbs nutritional yeast
  • 3/4 pounds kale, stems ribs discarded and leaves  thinly sliced crosswise
  • Preheat oven to 450°F             

    Toss potatoes with oil and 1/2 teaspoon each of salt and pepper and 3/4 amount of garlic  then spread evenly on baking sheet. Roast for 35 minutes.           

    Meanwhile, mix together tahini, water, lemon juice, rest of garlic, nutritional yeast and 1/2 teaspoon salt until smooth.

    Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.    Enjoy!