Recipe: Delicious Kale salad 🥗

Kale salad 🥗. Kale Salad "This is my hands-down favorite kale salad recipe!" - debbiedesigns. Kale and cucumber are tossed in a spicy avocado dressing in this paleo recipe. Meal prep made easy: salads in a jar!

Drizzle over salad; toss to coat. Sprinkle with cheese and pumpkin seeds. Hearty and chewy and with a lovely blend of sweet, savory, and crunch, this well-rounded kale salad recipe makes a simple lunch or dinner during a hectic week. You can have Kale salad 🥗 using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Kale salad 🥗

1. Prepare Bunch of kale.
2. It's 1/4 cup of mayonnaise.
3. You need 2 of garlic cloves.
4. Prepare 2 tbsp of lemon juice.
5. Prepare 2 tbsp of grated parmesan cheese.
6. It's 1 tsp of anchovy paste (optional).
7. Prepare 1 tbsp of dijon mustard.
8. It's 1 can of chickpeas.
9. Prepare of Salt for seasoning.
10. Prepare of Freshly grated black pepper for seasoning.
11. It's 2 tbsp of olive oil.

Roasted golden beets add a beautiful, mellow sweetness to earthy kale leaves. The salad is finished with walnuts, raisins, garlic, and lemon; all tossed in a creamy tahini dressing. Totally scrumptious and packed with nutrition, this salad was my response to friends who asked how they could incorporate kale into their diets without sacrificing taste. It is also wonderful made with collard or mustard greens, prepared in the same fashion as the kale, or with a mix of spinach & arugula or watercress.

Kale salad 🥗 instructions

1. Drain canned chickpeas and pat them very dry with paper towels..
2. Toss chickpeas in olive oil, season them with salt and freshly grated pepper and bake at 425°F for 30 minutes..
3. Add mayonnaise, seeded and diced jalapeno peppers, anchovy paste, finely chopped garlic, dijon mustard, grated parmesan cheese, lemon juice..
4. Add the dressing to Kale and roasted chickpeas..
5. Mix and serve..

Whisk lemon juice, canola oil, olive oil, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine. Kale actually makes the ideal prep-ahead salad and sandwich greenery because of its ability to hold up like a champ in the fridge! It stays fresh without wilting long past its leafy counterparts. Leftover kale can be stirred into pasta, blended into pesto, and even baked into crispy kale chips if the craving strikes!