Chopped Kale Salad

A quick and delicious meal-prep recipe that covers all of your nutritional needs.

Course Main Course

Cuisine Mediterranean

Keyword 15 minute recipe, 20 minute recipe, big salad, chopped kale salad, creamy kale salad, creamy vegan salad, kale, kale recipe, kale salad, quick recipe, quickies, vegan quick salad

Prep Time 15

Total Time 15

Servings

Calories 328.4

Author carleigh

Equipment

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

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.

Nutrition