15-Minute Kale Salads That’ll Change Your Mind About Kale

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Greek yogurt adds creaminess with fewer calories.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often less expensive and provides sweetness.

Fill a salad spinner with water and swish the curly kale around with hands to loosen grit, then drain and spin dry.

Remove the thick stems from the kale and chop it into thin pieces.

In a small bowl, whisk together half a cup of olive oil, four tablespoons of lemon juice, two small minced garlic cloves, one teaspoon of dijon mustard, one teaspoon of kosher salt, and half a teaspoon of black pepper until emulsified and creamy.

Drizzle about half of the dressing over the chopped kale and massage it into the leaves for about a minute until the texture softens and darkens.

Add two cups of cooked quinoa, one can of drained and rinsed chickpeas, one head of chopped raw broccoli, and one cubed ripe avocado to the kale.

Drizzle in the rest of the dressing and use tongs to gently toss everything together until evenly coated.

Top the salad with one cup of pomegranate seeds, one cup of sliced almonds, and optionally, one cup of crumbled feta cheese.

Give the salad one final toss and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens