baby kale salad

The best tasting recipe for a quick and easy baby kale salad! Tossed in a simple tahini dressing and topped with roasted BBQ chickpeas and apple slices, it&#x27;s a complete plant-based meal with little effort.

The Best Baby Kale Salad

baby kale greens

apple, thinly sliced

chickpeas,

BBQ sauce

avocado oil

tahini

lemon

lemon juice

yeast

garlic,

red pepper flakes

salt and pepper

water

Preheat oven to 400°F.

Pat chickpeas dry on a towel then place...

Pat chickpeas dry on a towel then place on a baking sheet (*see note). Roast for 10 minutes then remove from oven, toss with avocado oil and BBQ sauce and return to oven for 12-15 minutes. Toss/stir the chickpeas once or twice while roasting so they don't stick to the baking sheet. Turn off heat, leave the chickpeas in the oven with the door slightly ajar for 10-15 minutes. They will crisp up as they cool in the oven.

Meanwhile, make the tahini dressing by combining all...

Meanwhile, make the tahini dressing by combining all the dressing ingredients in a small bowl. Whisk until fully combined and smooth.

Place the baby kale greens in a large...

Place the baby kale greens in a large bowl. Pour the dressing over top and toss until all the greens are coated in the dressing.

Serve with the roasted chickpeas and apple slices...

Serve with the roasted chickpeas and apple slices on top.

This baby kale salad has a rich creamy Asian dressing and is topped with macadamia nuts making it incredibly satisfying.

Baby Kale Salad with Creamy Asian Dressing

ginger

gluten free tamari or coconut aminos (more to taste)

rice vinegar

sesame oil

maple syrup

baby kale

organic seedless English cucumber

carrot,

radishes, very thinly sliced

avocado, cubed

nuts,

Celtic sea salt and pepper

In a 1 cup glass measuring cup or small bowl add tahini, fresh ginger, garlic, tamari, rice vinegar, sesame oil, and maple syrup and whisk to combine.

Add water until a creamy, pourable sauce is achieved. Taste and adjust flavor as needed. If using coconut aminos you may need a little more. Set aside while you prepare the salad.

Creamy Asian Dressing

Place the kale into a large bowl. If using lacinato or curly kale see notes below.*

Drizzle generously with the creamy Asian dressing using about 3/4. Mix to coat the leaves.

Add the carrot, cucumber, radishes, and half of the cubed avocado. Mix again to combine evenly. Taste and add additional salt and pepper if desired.

Top with the remaining avocado, sprinkle with the macadamia. Serve remaining dressing on the side

Kale Salad

I just made this for lunch and WOW! Ingrid you did it again. It is so good! I topped it with some grilled chicken.

Made this for dinner tonight!!  Love the dressing!  The salad greens can be varied and still be so tasty.  I added chicken.  I didn’t have Macadamia nuts so used toasted almonds.  I didn’t have radish so used onion.  Also added some fresh plums!  I will be making this often!! Thanks!

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The Best Baby Kale Salad

Baby Kale Salad with Creamy Asian D...

Top 2 baby kale salad recipes from across the web

The most viewed baby kale salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Baby Kale Salad

Baby Kale Salad with Creamy Asian D...

The most viewed baby kale salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine