Salads
Quick & Easy 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.
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.
How to make kale salad recipe:
- 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.
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.
Why do you massage kale with olive oil? This makes kale more tender and makes it easier to chew and digest.
Other recipes you’ll love:
- Quick + Easy Watermelon + Mint with Tofu Feta Salad
- Roasted Beet Salad with Feta and Pistachios
- Pearl Couscous Greek Salad with Tofu Feta and a Creamy Dill Dressing
- Greek Lentil Salad
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks . Limited time offer of 3 for $20USD.
Photos by Tanya Pilgrim
Quick & Easy Kale Salad Recipe
Video
Ingredients1x2x3x
- 2 bunches black kale, sliced thin (about 5-6 cups)
For the topping
- ½ cup unsalted cashews
- zest from one lemon
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp nutritional yeast
For the dressing
- juice from one lemon (about 1/4-1/3 cup)
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ 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.
Notes
- This salad would be delicious topped with your favourite protein including our delicious Baked Tofu !
Nutrition
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Quick & Easy Kale Salad Recipe
Ingredients
- 2 bunches black kale, sliced thin (about 5-6 cups)
For the topping
- ½ cup unsalted cashews
- zest from one lemon
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp nutritional yeast
For the dressing
- juice from one lemon (about 1/4-1/3 cup)
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ 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
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