My Favorite Kale Salad

My Favorite Kale Salad

This is THE kale salad I make all the time! A mix of kale, fresh veggies, fruits, and nuts is tossed in a bright lemon dressing to leave you with the perfect light lunch or simple side dish.

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Servings: servings

Calories: 292kcal

Author: Nora Taylor

Ingredients

2 bunches dinosaur kale 9 cups chopped
15 ounce can chickpeas drained and rinsed
1 large avocado chopped
1 cup blueberries
1/4 cup diced red onion
2 tablespoons hemp seeds
1/4 cup chopped walnuts

Lemon Dressing

2 tablespoons olive oil
1/3 cup fresh lemon juice
2 teaspoons dijon mustard
2 tablespoons agave
1/4 teaspoon salt

US Customary - Metric

Instructions

Prepare the kale: Remove the stems from the kale. I use a knife, but you can also use your hands. Finely chop the kale leaves. Wash the kale and then spin it dry, using a salad spinner.
Make the dressing: In a small jar with a lid, combine all the dressing ingredients. Put the lid on, and shake until combined. You could also whisk the ingredients in a small bowl.
Massage the salad: Add the washed, chopped kale to a large bowl. Pour the dressing on top and gently massage it into the kale. The leaves will turn a darker green and soften slightly. Stop when the volume of greens is reduced by about half.
Add all the toppings and serve: Add the chickpeas, avocado, blueberries, red onion, hemp seeds and walnuts. Toss everything together. Serve immediately. This salad will keep covered in the refrigerator for up to 3 days, though if you plan to enjoy it for a few days, it's best to keep the avocado separate as it will brown.

Notes

You can use curly kale if you prefer.
Feel free to switch up the toppings. Some other ideas: white beans, lentils, dried cranberries, grapes, orange slices, pickled red onions, pumpkin seeds, sunflower seeds, baked tofu or tempeh. You can load this salad up with anything you like!

Nutrition