chopped kale salad

Beautiful summer kale salad tossed with fresh strawberries, sweet corn, creamy avocado and a delicious cilantro lime dressing. This fresh chopped kale salad is wonderful as-is and the perfect base for your favorite proteins! Enjoy as a seasonal side dish or lunch all summer long.

Summer Glow Chopped Kale Salad

For the dressing:

cilantro lime dressing

For the salad:

kale,

strawberries

avocado, sliced or diced

corn, raw, grilled

feta crumbles

red onion

Optional protein add-ins:

bacon, optional

chicken breasts

First make your cilantro lime dressing. You can find the recipe here.

Add your finely chopped kale to a bowl. Remember you want to REALLY chop the kale very well. Pour the dressing over the kale and use tongs or clean hands to massage the dressing into the kale; you REALLY want to get it mixed well, so toss together for a few minutes to help break down the kale. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing.

Finally add your strawberries, avocado, corn, feta crumbles, sliced red onion, pistachios to the bowl with the kale. Give it a gentle toss with tongs to combine everything. Serves 4. Salad will keep well in the fridge for 1-3 days.

This delicious vegan chickpea kale salad is so easy to make and ready in 20 minutes. It's made with spicy chipotle chickpeas, kale, avocado, and topped with a creamy garlicky tahini dressing.

Chipotle Chickpea And Kale Salad With Tahini Dressing

cup SoCo Tahini

cup lemon juice

water

Tbsp garlic powder

chili powder (optional)

Salt

chickpeas

garlic powder

onion powder

kale

avocado

cherry tomatoes

lemon

Prepare the tahini dressing, slice the tomatoes, and then set aside.

While the pan is heating, drain and rinse chickpeas.

Add chickpeas, soy sauce, and all spices. Mix well until the chickpeas are completely coated. Cook until moisture has disappeared from the pan, usually a couple of minutes. 

Make The Chickpeas

Add the kale to a large platter or salad bowl. Dice the avocado and massage into the kale by hand for 30-45 seconds. This will tenderize the kale and make sure all the leaves are coated with the avocado. Then, squeeze the juice from the lemon evenly over the kale and give a quick toss.

Top with the chickpeas, cherry tomatoes, and tahini dressing. Toss well to coat. Serve immediately.

This salad can be kept in the fridge for 2-3 days but is best when enjoyed right away.

Assemble Chipotle Chickpea Kale Salad

Just made this today with Lacinto Dinosaur Kale.  It’s delicious and splendidly spicy.  I didn’t think I liked canned garbanzo beans, but this recipe changed my mind.  I asked in  your survey for some recipe help with salads and you delivered with this one!  Thank you!

I just made this for lunch today, and it's amazing! Thank you so much for this wonderful recipe. Yum yum yum!

Different, easy, and DELICIOUS! I especially loved the roasted chickpeas and the dressing!

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This healthy Chopped Kale Salad is a crunchy, tasty side or light lunch made with pine nuts, dried cherries, and shredded white cheddar cheese in a simple lemon & oil dressing, with a little bit of everything in each forkful!

Chopped Kale Salad

destemmed dinosaur/lacinato kale (finely chopped (about 8 cups))

red cabbage (finely chopped)

brussels sprouts (finely chopped or grated)

cheddar cheese (grated)

pine nuts

cherries (chopped)

lemon juice (freshly squeezed)

olive oil

Tablespoon honey

salt

black pepper

Remove the stems from the kale and finely chop.  Finely chop the red cabbage and brussels sprouts.  Coarsely chop the dried cherries.  Toast the pine nuts in a pan over low heat for a few minutes until golden brown, being careful not to burn. 

In a large salad bowl, combine the chopped kale, cabbage, brussels sprouts, white cheddar cheese, pine nuts and dried cherries.

In a jar with a tight fitting lid, combine the ingredients for the dressing, then shake well.  Pour the dressing over the salad ingredients and toss to coat.  

This Tuscan Chopped Kale Salad is addictively delicious and ready in just 10 minutes.  Crunchy, tangy, satisfying and colorful...a tasty way to add more plants to your diet!

Tuscan Kale Salad

lacinato kale

scallions (thinly sliced)

Persian cucumbers (diced)

cabbage

carrots

red pepper (diced)

¾ cup marcona almonds

sea salt*

balsamic vinegar

dijon mustard

maple syrup

Wash the kale. Stack the leaves and place the top leaf so that the stem is horizontal.  Start on the non-woody stem end to make thin slices until about 3/4 down.  Then de-stem the remaining portion of each kale leaf, removing the harder stem. Roughly chop remaining kale.

Place kale in large bowl and sprinkle with 1/4 teaspoon salt. Gently massage kale with your hands, breaking down the fibers.  Let kale sit to further soften while you prepare remaining ingredients.

MAKE THE DRESSING:  In a small bowl, whisk together miso, mustard, balsamic vinegar, maple syrup and water.

Thinly slice scallions; dice cucumbers and red peppers, thinly slice cabbage and carrots.  Add to bowl with kale.  Sprinkle on marcona almonds.

Pour 1/2 the dressing over the salad and mix until everything is well incorporated.  Pour on additional dressing, as desired and mix again.

Top 4 chopped kale salad recipes from across the web

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Summer Glow Chopped Kale Salad

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Chopped Kale Salad

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Top 4 chopped kale salad recipes from across the web

The most viewed chopped kale salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Summer Glow Chopped Kale Salad

Chipotle Chickpea And Kale Salad Wi...

Chopped Kale Salad

Tuscan Kale Salad

The most viewed chopped kale salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine