THE MOST DELICIOUS KALE SALAD RECIPES | 2 different ways
Recipes in this Video
Creamy Kale Salad is a modern American dish that highlights the nutritional benefits of kale, a leafy green rich in vitamins. Often enjoyed as a side dish or light lunch, it embodies the trend of incorporating healthy, whole foods into everyday meals. This salad has gained popularity for its versatility, allowing for various toppings and dressings, making it a favorite in health-conscious eateries and home kitchens alike.
Ingredients
- ●kale
- ●Greek yogurt
- ●lemon juice
- ●olive oil
- ●garlic
- ●parmesan cheese
- ●salt
- ●black pepper
- ●cherry tomatoes
- ●cucumbers
- ●red onion
- ●avocado
- ●pumpkin seeds
- ●croutons
Instructions
- 1Wash and dry the kale thoroughly.
- 2Remove the tough stems from the kale and tear the leaves into bite-sized pieces.
- 3In a bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, salt, and black pepper to make the dressing.
- 4Whisk the dressing until smooth and creamy.
- 5Add the kale to the bowl and pour the dressing over the leaves.
- 6Massage the dressing into the kale for a few minutes until the leaves are tender.
- 7Chop cherry tomatoes, cucumbers, and red onion; add them to the salad.
- 8Slice the avocado and gently fold it into the salad.
- 9Sprinkle with parmesan cheese and pumpkin seeds.
- 10Top with croutons before serving.
Ingredient Alternatives
Greek yogurt
Healthier: silken tofu
Cheaper: sour cream
Silken tofu provides creaminess with fewer calories.
parmesan cheese
Healthier: nutritional yeast
Cheaper: pecorino cheese
Nutritional yeast offers a cheesy flavor with less fat.
croutons
Healthier: toasted seeds
Cheaper: store-bought croutons
Toasted seeds add crunch without refined carbs.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a cost-effective alternative.
Ingredients
- ●4 cups kale, chopped
- ●1 cup cherry tomatoes, halved
- ●1/2 cup red onion, thinly sliced
- ●1 avocado, diced
- ●1 cup tempeh, cubed
- ●2 tbsp olive oil
- ●1 tbsp soy sauce
- ●1 tsp smoked paprika
- ●1/2 cup tahini
- ●1/4 cup lemon juice
- ●1 clove garlic, minced
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the chopped kale, cherry tomatoes, red onion, and avocado.
- 2In a separate bowl, whisk together the tahini, lemon juice, minced garlic, salt, and pepper until smooth.
- 3In a skillet, heat olive oil over medium heat. Add the cubed tempeh, soy sauce, and smoked paprika. Cook until the tempeh is golden brown, about 5-7 minutes.
- 4Pour the tahini dressing over the kale mixture and toss to combine.
- 5Add the cooked tempeh to the salad and gently mix.
- 6Taste and adjust seasoning with more salt and pepper if needed.
- 7Let the salad sit for about 10 minutes to allow the flavors to meld.
- 8Serve chilled or at room temperature.
Equipment
Ingredients
- ●4 cups kale, chopped
- ●1 cup shredded carrots
- ●1/2 cup red cabbage, shredded
- ●1/4 cup green onions, sliced
- ●1/4 cup sesame seeds, toasted
- ●1/4 cup almonds, sliced (optional)
- ●1/4 cup olive oil
- ●2 tbsp white miso paste
- ●2 tbsp rice vinegar
- ●1 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tsp honey (or maple syrup for vegan option)
- ●1/2 tsp grated ginger
- ●1/2 tsp garlic, minced
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the chopped kale, shredded carrots, red cabbage, and green onions.
- 2In a small bowl, whisk together the olive oil, miso paste, rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic until smooth.
- 3Pour the dressing over the salad and toss well to combine, ensuring all the vegetables are coated.
- 4Let the salad sit for about 10 minutes to allow the flavors to meld and the kale to soften slightly.
- 5Before serving, add the toasted sesame seeds and sliced almonds (if using) to the salad.
- 6Toss again to distribute the toppings evenly.
- 7Taste and adjust seasoning with salt and pepper as needed.
- 8Serve chilled or at room temperature.
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