Salads
Byerlys' superfood salad recipe transforms everyday greens into a nutrient-packed powerhouse that’s as delicious as it is nourishing. This isn’t your average salad—it’s a carefully balanced blend of celery crown crunch, creamy tahini dressing, and nutrient-dense superfoods designed to fuel your body while satisfying your taste buds. The secret lies in the texture contrast: crisp celery crowns add a satisfying crunch, while the tahini dressing binds everything together with a velvety, plant-based richness that keeps every bite exciting.
The foundation of this salad is simple yet powerful: kale, quinoa, chia seeds, and avocado provide the essential nutrients—fiber, healthy fats, and antioxidants—while optional add-ins like walnuts or coconut flakes elevate the texture and flavor.
What sets this recipe apart is the tahini dressing, which isn’t just a sauce but a creamy, protein-rich base that ties the salad together without overpowering the natural flavors.
It’s the kind of dish that feels indulgent yet leaves you energized, making it perfect for meal prep or a light yet satisfying lunch.
By the time you’re done assembling this salad, you’ll have a vibrant, nutrient-dense bowl that’s visually stunning and packed with flavor. The celery crowns add a refreshing crunch, the avocado brings a creamy texture, and the tahini dressing ensures every bite is rich and satisfying.
This isn’t just a salad—it’s a meal designed to nourish your body while delighting your senses, all without sacrificing taste for nutrition.
Whether you’re meal prepping for the week or craving a fresh, healthy lunch, this salad delivers. The ingredients are easy to find, and the assembly is straightforward, so you can focus on enjoying the results. Let’s get started—your body (and taste buds) will thank you.
Ingredients for byerlys superfood salad
Four cups of vibrant greens meet creamy tahini for a superfood salad that’s both nutritious and indulgent.
| Ingredient | Amount | Notes |
|---|---|---|
| Curly Kale Leaves 🌿 | 4 cups | Chopped, stems removed |
| Cooked Quinoa 🌾 | 1 cup | Rinsed before cooking |
| Celery Crowns 🧅 | 1 whole | Thinly sliced, organic preferred |
| Ripe Avocados 🥑 | 1 whole | Pitted, sliced into chunks |
| Chia Seeds 🌱 | 2 tbsp | Whole or ground for texture |
| Tahini 🥜 | ½ cup | Sesame paste, unsweetened |
| Lemon Juice 🍋 | 3 tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light, fruity variety |
| Maple Syrup 🍯 | 1 tbsp | Pure, grade B preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Water 💧 | ¼ cup | For thinning dressing |
| Sea Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Walnuts 🌰 | ¼ cup | Toasted, optional topping |
| Toasted Coconut Flakes 🥥 | 2 tbsp | Unsweetened, optional topping |
The kale is non-negotiable here—organic curly kale from the grocery store’s produce section has the best texture, but any dark leafy green works in a pinch. Whole Foods or local farmers markets often carry pre-washed organic kale, which saves time. Quinoa should be rinsed thoroughly before cooking to remove any bitterness—Trader Joe’s has pre-cooked quinoa in pouches if you’re short on time. Celery crowns add that signature crunch, so look for firm, crisp stalks with no browning at the base. Avocados should be slightly soft to the touch but not mushy—Hass avocados are the gold standard for this salad.
No tahini on hand? Substitute with cashew cream (soaked raw cashews blended with water) for a similar richness, though the flavor won’t be identical. Short on lemon juice? Lime juice works in a bind, but the maple syrup won’t caramelize as beautifully. For the dressing, the tahini-to-oil ratio is key—adjust with water if it’s too thick. If you’re avoiding nuts entirely, swap walnuts for pumpkin seeds or skip them altogether. The coconut flakes are optional but add a lovely contrast—unsweetened is crucial to avoid overpowering the natural flavors.
Prep the tahini dressing first—it keeps for 5 days in the fridge, sealed tightly. Kale and avocado oxidize fast, so store them separately until ready to assemble. The quinoa reheats beautifully, so make extra for an easy grain bowl later. For meal prep, portion the salad into glass containers with the dressing on the side—this keeps everything crisp. The dressing thickens when chilled, so give it a quick whisk before serving. This salad tastes even better the next day as the flavors meld.
Why You'll Love This Recipe
- I swear by this trick: just tear the curly kale into bite-sized pieces—no knife skills required. The celery crowns add crunch without demanding prep work, and the quinoa cooks in 15 minutes while you do other things. Honestly, it’s the kind of salad that feels like a hug for your busy weeknights.
- No-Chop Necessary: I swear by this trick: just tear the curly kale into bite-sized pieces—no knife skills required. The celery crowns add crunch without demanding prep work, and the quinoa cooks in 15 minutes while you do other things. Honestly, it’s the kind of salad that feels like a hug for your busy weeknights.
- Creamy Crunch Magic: That avocado-kale combo is where the real magic happens—smooth, buttery avocado with the peppery bite of kale, all held together by chia seeds that add a satisfying pop with every bite. Between us, I’ve never met a salad dressing that could compete with this natural flavor balance.
- Lunchbox to Potluck: This salad is my go-to for everything: a quick office lunch, a picnic spread, or even a potluck side dish. Pack it in jars for the week, or double the batch for gatherings—it keeps well and tastes just as good cold or at room temperature.
Step-by-step instructions for celery crown crunch over creamy tahini dressing
Here's how to assemble this vibrant, nutrient-packed salad with perfect texture contrast.
Prepare the Tahini Dressing Base
In a medium bowl, whisk together the 0.5 cup tahini, 3 tbsp lemon juice, 1 tbsp maple syrup, and 2 cloves minced garlic until completely smooth. The tahini should look like thick, creamy pudding—this is your flavor foundation. I like to use a fork first to break up any lumps before switching to a whisk for even blending.
Gradually drizzle in the 0.25 cup extra-virgin olive oil while continuing to whisk. This prevents the tahini from curdling and creates that signature creamy texture. For extra richness, I add a pinch of 0.25 tsp black pepper at this stage—it enhances the nutty depth of the tahini. The dressing should be thick but pourable; if needed, thin with the 0.25 cup water one tablespoon at a time until it reaches a smooth, drizzling consistency.
Assemble the Crunchy Celery Crown Topping
Using a sharp chef's knife, carefully remove the outer leaves from the 1 whole celery crown and reserve for garnish if desired. Thinly slice the remaining heart into matchstick strips—about 1/8-inch thick. The goal is to create delicate, crisp strands that will hold their shape when tossed with the salad.
Spread the sliced celery on a baking sheet and lightly drizzle with 1 tbsp olive oil. Toss gently to coat, then sprinkle with 0.25 tsp sea salt. Roast at 375°F for 8-10 minutes until the edges begin to crisp and turn golden. Watch closely—the celery should be tender-crisp, not mushy. Remove from oven and let cool completely before adding to the salad to maintain that satisfying crunch.
Build the Superfood Base Layer
In a large salad bowl, combine the 4 cups chopped curly kale leaves and 1 cup cooked quinoa. The kale should be massaged gently with your hands to soften any tough stems and help the dressing cling later. Add the 1 whole ripe avocado, sliced into 1/4-inch chunks, and the 2 tbsp chia seeds. The avocado will add creamy richness while the chia seeds provide that satisfying texture contrast.
Toss everything lightly with your hands or a large spoon, being careful not to overmix. You want the ingredients to distribute evenly but retain their individual textures. Sprinkle with 0.25 cup toasted walnuts and 2 tbsp toasted coconut flakes—these add hearty crunch and nutty depth. The walnuts should be toasted just until fragrant (about 5 minutes at 350°F), while the coconut flakes can be added straight from the package for instant texture.
Combine and Serve with Perfect Timing
Drizzle the tahini dressing over the salad base in a slow, even stream, tossing gently after each addition. The dressing should coat each ingredient without making the salad soggy. For best results, assemble the salad just before serving—this prevents the avocado from browning and maintains that crisp celery texture.
Divide the salad among 4 plates, arranging the celery crown strips artistically on top for that signature crunch. Garnish with any reserved celery leaves and an extra sprinkle of toasted coconut flakes. Serve immediately while the celery is still crisp and the avocado is at its peak creaminess. Each bite delivers a perfect balance of textures—creamy avocado, crunchy celery, hearty quinoa, and that velvety tahini dressing.
Pro Tips For Making Byerlys Superfood Salad
- MASSAGE THE KALE: Don’t just tear those curly kale leaves—give them a proper rub with your palms after stacking and slicing. The friction softens the fibers and releases more flavor, so you’re not left chewing on tough strands. I learned this the hard way after serving a salad where half the guests still had kale in their teeth.
- STORE AVOCADOS RIGHT: If your avocados arrive rock-hard, don’t toss them in the fridge whole—let them sit at room temp for 24 hours first. Then, once ripe, slice them and store the exposed halves in an airtight container with a squeeze of lemon. This keeps them green and fresh for 3 days, not the sad brown mush that happens when you refrigerate them too soon.
- SALT THE QUINOA WATER: Skip the salted water if you’re using pre-cooked quinoa from a jar—it’s already packed with sodium. But if you’re cooking fresh, add ½ teaspoon of salt to the water. Under-seasoned quinoa makes the whole salad taste bland, and no one wants that.
- PREP CHIA SEEDS FIRST: Soak your chia seeds in 3 tablespoons of water for 10 minutes before adding them to the salad. This prevents them from clumping into a gummy mess when mixed in later. Trust me, you don’t want to be picking out chia seed globs while eating—it’s a vibe killer.
Storing and reheating your leftovers
Refrigerator Storage
Store your Byerlys superfood salad in an airtight container for up to 3 days in the refrigerator. I recommend dividing it into glass meal prep containers with the tahini dressing on the side—this keeps the celery crowns crisp and prevents the avocado from browning.
The quinoa and kale will soften slightly but still taste fresh. 🌿
Freezer-Friendly Components
While the full salad doesn't freeze well, you can prep components separately. Freeze the cooked quinoa in 1-cup portions for up to 3 months—just thaw overnight in the fridge before assembling.
The tahini dressing also freezes beautifully in ice cube trays (thaw and whisk before using). Avoid freezing avocado or celery crowns—they become mushy when thawed.
Reheating Dressing
If your tahini dressing thickens after refrigeration, simply whisk in 1-2 tsp water to restore its creamy consistency. For extra richness, add a splash of fresh lemon juice—this brightens the flavor and prevents separation.
I like to reheat the dressing gently in a small saucepan over low heat for 2-3 minutes if it feels too cold when served over room-temperature salad.
Reviving Crispness
If your celery crowns lose their crunch after storage, revive them by tossing in 1 tsp olive oil and roasting at 375°F for 3-4 minutes until they crisp up again. For the quinoa, sprinkle with 1 tsp water and microwave for 30 seconds to restore moisture.
The chia seeds and walnuts will maintain their texture perfectly, so focus on refreshing the softer ingredients first.
Meal Prep Timeline
Plan your prep like this: Day 1 make the dressing and roast celery crowns (store separately). Day 2 assemble the salad base (kale, quinoa, avocado) and keep it refrigerated. Day 3 combine everything fresh with the dressing—this ensures maximum crunch and flavor.
For busy weeks, I prep the dressing and quinoa ahead, then assemble the salad in 10 minutes when ready to eat. ✨
Nutrition facts
Frequently asked questions
Can I make this salad without tahini?
The tahini dressing is what makes this salad uniquely creamy and protein-rich, but you can substitute it with cashew cream (blend ½ cup soaked raw cashews with ¼ cup water) or a lighter vinaigrette made with olive oil, lemon juice, and maple syrup. The texture will be different, but the salad will still be delicious. For extra richness, add 1 tbsp nutritional yeast to the substitute dressing for a cheesy flavor.
How do I prevent the avocado from browning?
Avocado oxidizes quickly, so slice it just before assembling the salad. If you need to prep ahead, toss the avocado chunks with 1 tsp lemon juice and store them in an airtight container with plastic wrap pressed directly on the surface. Keep it refrigerated and use within 1 day for best texture. For even longer storage, freeze avocado in 1-cup portions (it’ll turn gray but works well in smoothies or blended dishes).
Is this salad gluten-free?
Yes, this recipe is naturally gluten-free! All the ingredients—kale, quinoa, celery, avocado, chia seeds, tahini, and nuts—are gluten-free. Just double-check your tahini and quinoa labels, as some brands may process them in gluten-containing facilities. For extra caution, choose certified gluten-free tahini and quinoa. The salad is also nut-free if you omit the walnuts and coconut flakes.
Can I use this salad as a meal prep lunch?
This salad is perfect for meal prep. Store the dressing and celery crowns separately in glass containers for up to 3 days. Assemble the base (kale, quinoa, avocado) in another container and add the dressing just before eating to keep everything crisp. For extra convenience, prep the dressing in ice cube trays—thaw and whisk before serving. Each serving packs 20-25g protein from tahini and quinoa, making it a satisfying lunch!
What are the best toppings to add for extra protein?
For a protein boost, try adding ½ cup edamame (steamed and cooled), ¼ cup chickpeas (roasted for crunch), or 2 tbsp hemp seeds. You can also fold in ¼ cup cooked lentils or 2 tbsp pumpkin seeds for extra texture. If you love tahini, drizzle an extra 1 tbsp tahini on top before serving—it adds richness and another 3g protein per tablespoon. These additions keep the salad hearty and balanced.