This is Kale’s salad I do all the time! A mixture of kale, fresh vegetables, fruits and nuts is thrown in a bright lemon dressing to leave -with the perfect light lunch or the simple dish.
Do you have a leftover fresh kale? Use -to make this Kale Caesar salad for everyday dinners, this Kale festive salad during the holidays or this Kale smoothie for a healthy refreshment.
It may seem strange to excite -Kale’s salad recipe, but I can’t help but -I love everything about this salad!
It is the food I want to have something that is still full of vibrant flavors and interesting textures. To do it, I combined kale chopped with blueberries, chickpeas, avocado and nuts before launching everything in a simple but addictive lemon dressing. I love how easy it is to combine and how I can mix the ingredients based on what’s in the season.
Try the next time you want to keep the preparation for Sunday food quickly and easy or whenever you want a refreshing dish for vegan dinner.
Why this is my favorite kale salad of all time
- There is a little bit of everything on each bite – This simple kale salad is made of juicy berries, abundant chickpeas, new crunchy and creamy avocado. Every bite feels like a party in your mouth!
- 5 ingredients’ lemon dress is worthy of drool – It’s a bit tangy, a little sweet … basically, everything you need in a simple but fantastic salad dress. PS: His light flavors and Zesty make it very suitable for my lentil salad and vegan pasta salad.
- Is ridiculously easy to combine – Really, I only take 15 minutes to throw the kale, dress -me and accessories together. And when I really want to save on time or make the Kale salad for meals preparation, I will begin to prepare the coverage and dress a few days in advance.
How to make Kale’s best salad
Find the complete printable recipe with measures below on the recipe card.
Chop, wash and dry the kale leaves and then transfer them to a bowl.
Then make the decoration by combining the ingredients in a small jar with a lid. Seal the lid on top and shake until the decoration is emulsified.
Pour the decoration over the kale of the salad bowl and, using clean hands, massage in the leaves. This will help soften the kale and turn the leaves of a darker green color.
Add the chickpeas, avocado, cranberries, red onions, hemp seeds and nuts in the bowl and throw everything.
Serve the salad immediately and enjoy!
Frequently asked questions
You can load this salad with anything you like. Add your favorite berries, the vegetables you need to use or a few nuts and seeds to make extra fill.
To play with the more ingredients, change the cranberries for another fruit when they are out of season, such as chopped apples, sliced grapes, orange slices or dry blueberries (perfect for autumn and winter!); Use canned white beans or cooked green or brown lentils instead of chickpeas; Or use any seed you like, such as pumpkin or tour -seed seeds.
And to transform this Kale dish into a main meal of filling, add a batch of my crunchy tofu in the oven or the easy tempeh bacon to increase proteins. I always do when I need something quick and completed for the lunches of the week!
This Kale salad recipe is perfect as much as a slight main dish for dinners and lunches and as a side dish for main endless vein dishes. During the summer, I will serve it next to vegan kebabs and grilled vegetable burgers in the barbecue. It also adds a refreshing and nutritious touch to comfort foods in winter, such as marrying -me with tofu and vegan Swedish meatballs.
I love eating salad for lunch, but it must be plentiful enough to fill me a few hours. That is why I will put this salad with a tofu, tempeh or steamed Edam me when I make it to prepare meals. If you prefer it as a clear dish, I recommend you combine with a vegan egg salad sandwich or a vegan cheese on the grill.
Yes! Kale’s great thing is that the leaves are abundant and they are not very annoying, even after being soaked in dressing and sitting for a few days. However, to keep the textures as much as possible, keep the Kale, the salad accessories, the avocado and the dress separately until the time comes to eat.
The left -wing mounted salad will remain in the fridge for up to 3 days. If you plan to save the leftovers for later, do not add the avocado to the right before serving, or brown.
-
Prepare Kale: Remove the kale stems. I use a knife, but you can also use your hands. Finely spicy Kale’s leaves. Wash the kale and then turn it dry, using a salad spinner.
-
Make the dress: In a small jar with a lid, it combines all the dressing ingredients. Put the lid and shake -until it is combined. You can also beat the ingredients in a small bowl.
-
Massage of the salad: Add the Kale washes and chopped to a large bowl. Pour the decoration to the top and gently mase the kale. The leaves will become a darker green and will slightly soften. Stop -You when the volume of greens halves approximately half.
-
Add all accessories and serve: Add the chickpeas, avocado, cranberries, red onions, hemp seeds and nuts. Pull -all together. Serve immediately. This salad will be covered in the fridge for up to 3 days, although if you plan to enjoy -a few days, it is best to keep the avocado separate as it is golden.
-
You can use Kale Curly if you prefer.
-
Feel free to change accessories. Some other ideas: white beans, lentils, dry cranberries, grapes, orange slices, red vinavall onions, pumpkin seeds, touring seeds -sol, baked tofu or tempeh. You can load this salad with anything you like.
Service: 1of 6 servings ; Calories: 292kcal ; Carbohydrates: 28g ; Protein: 10g ; Fat: 18g ; Saturated fat: 2g ; Polyinsaturated fat: 6g ; Monoinsaturated fat: 8g ; Sodium: 363mg ; Potassium: 645mg ; Fiber: 10g ; Sugar: 9g ; Vitamin A: 9093IU ; Vitamin C: 97mg ; Calcium: 274mg ; Parró: 3mg
#favorite #kale #salad
Image Source : www.noracooks.com