Chopped Kale Salad
This chopped kale salad will definitely make you eat your greens! Shredding the kale in a food processor creates a tender texture that is further highlighted by the creamy dressing, crunchy toppings, and hearty white beans.
If you previously struggled to enjoy kale, I hear you. All that extra prep can be exhausting, and without steaming or massaging the leaves, they can be hard to chew. I recently realized that you can just shred your kale in the food processor and this chopped kale salad is my new way to eat my greens!
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Why You’ll Love This Recipe
- Perfect for meal prep because kale doesn’t wilt like other greens even with the dressing.
- Between avocado, beans, and seeds, you get a complete meal that meets a whole lot of your daily nutrition criteria.
- If you like salads with texture variety, this chopped kale salad has everything from creamy avocado and chewy kale to crunchy breadcrumbs and pumpkin seeds.
- The salad comes with a deliciously tart plant-based yogurt dressing that complements kale’s earthy flavor.
- Ready in about 15 minutes with very little work required.
Key Ingredients
- Kale is much easier to manage if you finely chop it in the food processor.
- White beans add a healthy dose of vegan protein, along with a textural element.
- Avocado is a great source of fat and fiber all in one. It brings a touch of richness that goes well with the tangy dressing.
- Tahini and plant-based yogurt make a creamy, slightly earthy dressing.
Hack It!
- Massage the kale with a little olive oil before assembling if you prefer an even softer texture.
- Swap the white beans for chickpeas, lentils, or edamame. You can also use tofu for protein if you prefer.
- For the crunch, you can use virtually any nuts or seeds. Try this chopped kale salad with sunflower seeds or chopped walnuts instead of pumpkin seeds, for example.
- Get scrappy! To use up produce from your fridge, you can “upgrade” your salad with cucumber, apples, roasted sweet potato, and more.
- Serve it as a side salad or enjoy a larger serving as a main meal.
How to Make Chopped Kale Salad
Step 1: In a food processor with an s-blade, add the kale. Pulse until it is finely chopped.
Step 2: Transfer to a bowl. In the bowl add the rest of the salad ingredients.
Step 3: Now in a separate bowl, whisk together the salad dressing ingredients until completely emulsified. One tablespoon at a time, add water to thin, until you get a desired consistency.
Step 4: Pour the dressing over top of the salad and toss until coated. Serve with extra seeds, vegan parm, and breadcrumbs.
Frequently Asked Questions
Yes! Kale holds up really well, making this an excellent meal-prep salad. You may want to keep the dressing separately.
Store in an airtight container in the refrigerator for up to 4 days.
You can swap things depending on your dietary needs. Use any plant-based yogurt (unsweetened), seeds or nuts for the crunch, gluten-free breadcrumbs etc.
More Plant-Based Salads
- Broccoli Cucumber Salad
- Street Corn Bowls
- Herby Ranch Couscous Salad
- Peanut Pasta Salad
- Shredded Tofu Salad
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The Recipe: Chopped Kale Salad
Ingredients
- 1 head kale, destemmed
- 1 cup white beans, drained and rinsed
- 2 tbsp hemp hearts
- 2 tbsp pumpkin seeds
- 1 avocado, cubed
- 2 tbsp seasoned toasted breadcrumbs
- vegan parmesan, as desired
Dressing
- 1 lemon, juiced
- 2 heaping tbsp plant-based yogurt, unsweteened
- 1 tsp maple syrup
- 1 tbsp dijon mustard
- 1 tbsp tahini
- 1 ½ tbsp olive oil
- salt and pepper, to taste
Equipment
- Small bowl or jar for the dressing
Instructions
- In a food processor with an S-blade, add the kale. Pulse until it is finely chopped.
- Transfer to a bowl. In the bowl add the rest of the salad ingredients.
- Now in a separate bowl, whisk together the salad dressing ingredients until completely emulsified. Add water 1 tablespoon at a time if you want to thin the dressing.
- Pour the dressing over top of the salad and toss until coated.
Notes
- Massage the kale with a little olive oil before assembling if you prefer an even softer texture.
- Swap the white beans for chickpeas, lentils, or edamame. You can also use tofu for protein if you prefer.
- For the crunch, you can use virtually any nuts or seeds. Try this chopped kale salad with sunflower seeds or chopped walnuts instead of pumpkin seeds, for example.
- Get scrappy! To use up produce from your fridge, you can “upgrade” your salad with cucumber, apples, roasted sweet potato, and more.
- Serve it as a side salad or enjoy a larger serving as a main meal.
