Kale Salad Recipe
This kale salad is a winner for any season! It’s fresh, tasty, and easy to whip up ahead of time. You can even prep it the night before and enjoy it for lunch the next day.
What's great about this salad is that it stays fresh even with the dressing on, so it's perfect for storing in the fridge. Plus, it's packed with nutrients and bursting with flavor. Whether you’re enjoying it on a warm day or craving something nutritious year-round, this kale salad is sure to become a favorite!
Equipment
- Large mixing bowl
- Cutting Board
- Knife
- Whisk or fork (for mixing dressing)
Ingredients
- 1 unch Kale about 8 cups chopped
- 1 cup Shredded carrots
- 1 Ripe Avocado diced
- 1/2 cup Dried Cranberries
- 1/4 cup Pepitas pumpkin seeds
- 1 can Chickpeas drained and rinsed
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- Salt and pepper to taste
For the Dressing:
- 1/4 cup Olive oil
- Juice of 1 lemon
- 1 tbsp Honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Firstly, wash and dry the kale leaves well. Take out the tough stems and chop the leaves into small pieces.
- Then, put the chopped kale, shredded carrots, diced avocado, dried cranberries, and pepitas in a big bowl.
- Mix olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl to make the dressing.
- Pour the dressing over the salad and mix everything together.
- In another bowl, mix chickpeas with olive oil, ground cumin, salt, and pepper.
- Heat a pan, add the seasoned chickpeas, and cook until they're crispy.
- Add the crispy chickpeas to the salad and mix gently.
- You can serve the salad right away or keep it in the fridge for later. Enjoy!
Notes
- Store the kale salad in an airtight container in the refrigerator for up to 3 days to keep it fresh.
- Feel free to use any dried fruit you like in this recipe, or substitute fresh strawberries if you prefer.
- If you want a sweeter vinaigrette, use honey instead of sugar. Start with 1 tablespoon (or less) and adjust to taste.
- To add extra crunch, cook chickpeas with olive oil, cumin, salt, and pepper until crispy, then toss them into the salad.