Kale Salad Recipe | FoodByMaria Recipes

Salads and Greens

Quick & Easy Kale Salad Recipe

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Ingredients for kale salad recipe

Prep

5 minutes

Cook

5 minutes

Yield

2 -3

This quick kale salad recipe can be made in only 10 minutes. It's nutritious and delicious!

Kale is SO good for you and a special bonus is that it tastes great. Kale is such a versatile green that can be used in plenty of recipes, from a simple kale salad recipe like this to adding kale to soups, and curries, and roasting them like chips. This recipe will be an easy side or healthy lunch recipe you’ll want to make again and again.

Kale salad recipe on counter with ingredients

Why you’ll love this kale salad recipe:

  • Healthy: I’ll go through all the benefits of kale below, but kale is a superfood that is so easy to incorporate into your diet
  • Flavorful: This kale salad recipe is really full of flavor with the lemon, dijon dressing, and nutritional yeast
  • Quick: This kale salad recipe is quick to make. It’ll only take you 10-minutes

Ingredient Notes:

Black Kale: Also known as lacinato kale, black kale, and kale, in general, is a good course of lutein, and vitamins (K, A, C, and B). It’s also a source of fiber and calcium, copper, iron, and so much more. If you can’t find black kale for this kale salad recipe, you can use any kale in your grocery store.

Cashews: Cashews are low in sugar but rich in fiber and healthy fats and protein. They can be a great way to make creamy sauces and dressings without having to add milk, cheese, or cream.

Nutritional Yeast: Deactivated yeast is a staple in any plant-based pantry as it’s an excellent source of vitamins and minerals. It can easily be sprinkled on top of salads, or other dishes, or added to sauces, etc. to add a little cheesy flavor.

Ingredients for kale salad recipe

How to make kale salad recipe:

  1. Wash and slice the kale thin. Put into a salad bowl and set aside.

For the topping

  1. Toast the cashews in a small frying pan over low heat until starting to turn golden. Remove from the heat and add to a food processor along with lemon zest, salt, pepper and nutritional yeast. Pulse until the cashews are fairly small pieces and all ingredients are combined. It should be a crumbly texture.
  2. Add cashew topping back to the small frying pan and toast for a few more minutes on medium-low heat; about 2-4 minutes. Remove from heat.

For the dressing

  1. To a small bowl add all of the dressing ingredients and whisk to combine.
  2. To make the salad toss together the dressing with the kale and the cashew topping. Alternatively, toss the kale with the dressing only and then serve topped with cashew topping.
Kale salad recipe in a. big serving dish

Expert Tips & FAQ:

How to soften kale: Use the massaging technique! Use your hands and add oil and some salt and let it sit for about 15 minutes. It’s game-changing!

Can you eat kale raw in a salad? Of course! You’ll eat it raw in this salad recipe.

How to prepare kale for salad: Fine slice and wash it well before massaging it with salt and oil!

Why do you massage kale with olive oil? This makes kale more tender and makes it easier to chew and digest.

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Photos by Tanya Pilgrim

Kale salad recipe in a. big serving dish

Quick & Easy Kale Salad Recipe

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This quick kale salad recipe can be made in only 10 minutes. It's nutritious and delicious!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Salads
Cuisine American-Inspired
Servings 2 -3
Calories 338 kcal

Ingredients
  

  • 2 bunches black kale, sliced thin (about 5-6 cups)

For the topping

  • 1/2 cup unsalted cashews
  • zest from one lemon
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp nutritional yeast

For the dressing

  • juice from one lemon (about 1/4-1/3 cup)
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 tbsp olive oil

Instructions
 

  • Wash and slice the kale thin. Put into a salad bowl and set aside.

For the topping

  • Toast the cashews in a small frying pan over low heat until starting to turn golden. Remove from the heat and add to a food processor along with lemon zest, salt, pepper and nutritional yeast. Pulse until the cashews are fairly small pieces and all ingredients are combined. It should be a crumbly texture.
  • Add cashew topping back to the small frying pan and toast for a few more minutes on medium-low heat; about 2-4 minutes. Remove from heat.

For the dressing

  • To a small bowl add all of the dressing ingredients and whisk to combine.
  • To make the salad toss together the dressing with the kale and the cashew topping. Alternatively, toss the kale with the dressing only and then serve topped with cashew topping.

Video

Notes

  • This salad would be delicious topped with your favourite protein including our delicious Baked Tofu!

Nutrition

Calories: 338kcal | Carbohydrates: 17.3g | Protein: 6.6g | Fat: 29.8g | Saturated Fat: 4.8g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 19.6g | Sodium: 451.9mg | Fiber: 2.9g | Sugar: 4g
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