If you've spent time in Austin recently, you've likely enjoyed a lovely morning at Swedish Hill. Whether you're relishing a buttery croissant, sipping on a perfect matcha latte, or enjoying toasted sourdough with smoked salmon and cucumbers, this café has it all. It's perfect for any meal of the day, especially with their famous pizza topped with Fresno chili and hot honey. Among the many delicious offerings, one dish stands out: the Clarksville Crunch Salad. This kale salad features cauliflower, a creamy tahini dressing, and a mix of crunchy almonds that truly makes it exceptional. That's why it's part of my top restaurant list in Austin.
Currently, I'm missing my regular fix of the Clarksville Crunch Salad while in California, so I reached out to my friends at Swedish Hill for the recipe. I've broken down what makes this salad so special—it's straightforward, yet every ingredient is essential. The good news? The homemade version tastes just as amazing as the café's! Now, if only I could recreate that Snickerdoodle Cookie I love to accompany it!
Keep reading for the ultimate kale salad recipe that you'll want to whip up repeatedly, plus an incredible tahini dressing that's worth savoring by the spoonful.
Mastering the Kale Massage
Embracing the kale massage technique is key to elevating your salad. This process softens the kale, enhancing its sweetness and making it easier to chew. Here's how to do it:
- In a large bowl, combine your chopped kale with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt.
- Using your hands, firmly massage the kale for about a minute. Really work it! This breaks down the fibers, making the kale more digestible and flavorful.
- You'll know it's ready when the leaves shine and the volume has decreased slightly.
Check out my Instagram to see this technique in action.
Creating the Crunchy Mix
This salad shines through its crunchiness, which is essential. A blend of flax seeds, pumpkin seeds, everything bagel seasoning, and sliced almonds delivers delightful texture and flavor. Pro tip: make extra and store it in a jar in the freezer for instant salad upgrades!
Perfecting the Tahini Dressing
Dressing is crucial for kale salads. Tahini, a paste made from toasted sesame seeds, is often underused but brings a unique nutty flavor and creaminess to the table. It's the star ingredient in this dressing.
In the café's tahini dressing, it's mixed with olive oil, honey, Dijon mustard, lemon juice, and lime zest, creating a deliciously addictive combination that enhances the kale's natural sweetness. I store mine in a mason jar in the fridge for up to two weeks.
Now that you have the secrets to this fantastic kale salad, here's the recipe to try at home. Don't forget to visit during your next Austin adventure, and meanwhile, enjoy making this salad over and over!
Prep Time
15 minutes
Categories
Ingredients
For the Seed Mix:
- 1 Tbsp. Flax Seed
- 1 Tbsp. Roasted Pumpkin Seed
- 2 Tbsp. Everything Bagel Seasoning (homemade or store-bought)
For the Dressing:
- ½ Cup Olive Oil
- 2 Tbsp Tahini
- ½ tsp. Dijon Mustard
- 1 Tbsp. Lemon Juice
- ½ tsp. Honey
- 2 Tbsp. Red Wine Vinegar
- Dash Cayenne Pepper
- Dash Salt
- Dash Pepper
- Zest of 1 Lime
To Assemble the Salad:
- 1 large bunch of Tuscan kale, center stem removed, leaves thinly sliced (about 3 cups)
- ½ small head Napa cabbage, tough stems removed, very thinly sliced (about 3 cups)
- ¼ cup Toasted Almonds, sliced
- 1 cup Roasted Cauliflower
Instructions
- Prepare the seed mix by combining flax seeds, pumpkin seeds, and everything bagel seasoning in a bowl. Mix and set aside.
- For the dressing, whisk together olive oil, tahini, Dijon mustard, lemon juice, honey, red wine vinegar, and cayenne pepper until smooth. Season with salt and pepper to taste.
- Assemble the salad by tossing together kale, cabbage, and cauliflower with ½ cup of your prepared dressing. Adjust with more dressing if desired (you'll have extras). Top with seed mix and sliced almonds, adding more as you like.
