I think this is the longest break I’ve taken since starting my blog. Forgive me, I promise this salad will make you like kale if you don’t already. First off, it’s chopped, second it hits all the notes of salty, savory, crunchy and sweet. It’s also super healthy and full of nutrients and vitamins.
I’ll be honest, I used to not like kale and now it’s one of my all time favorite vegetables. I find its texture so malleable and easy to use in so many ways. Smoothies, roasted as chips, baked, shredded and marinated – kale has tons of possibilities. This recipe happens to be a salad but it’s got a killer flavor profile and it looks like Christmas in a bowl which is nice if you, like me are missing the holidays already…
How to make the yummiest kale chopped salad
- I like to use dino kale also known as lacinato kale for this salad, remove the ribs and stack your kale leaves on top of one another and then shred into thin slices. I like to cut up my lettuces first and the dump them in my salad spinner while I prep the rest of my ingredients
- Rinse and chop the radicchio and using a vegetable peeler create long shreds of parmesan cheese
- Make your dressing by finely mincing a shallot, zesting and juicing 2 lemons and adding those ingredients to a mixing bowl or pyrex cup, along with the dijon, salt and pepper then stream in the avocado oil.
- Add the washed and prepped kale to a large salad bowl and massage the kale for a minute or two with some of the lemon juice to break down and tenderize the kales shreds, texture is everything when it comes to kale!
- Then add the kale and radicchio to a large bowl and top with pumpkin seeds, dried unsweetened cranberries and the parmesan shreds and drizzle with dressing.
You thought I was lying when I said easy? Simple yet packed with flavor, nutrients and superfoods, precisely the sort of salad you should be consuming in January so you can feel all badass about your resolutions to eat better in 2021.
The other amazing thing about this salad is how well it keeps, kale is so hearty it wont wilt and making a big batch for meatless Monday can make quick lunches for the rest of the week. I always love a slice of toasted sourdough on the side of any salad to help keep me full til dinner.
Imagine eating this delicious salad a few times a week for lunch? Think of all those antioxidants, flavonoids, vitamins and minerals you’ll be basking in… Kale is rich in vitamins A, C and especially K as well as potent antioxidants that can help with the aging process to keep your skin soft and elastic. If that wasn’t enough of a reason to dig in on some kale the vitamin k helps with your brain health and that’s good for people with Alzheimer’s disease, something we’re seeing more and more of these days.
Let me know if you make this salad! I would love to see you tag me @saltspiceandallthingsnice on ig, I hope you love this salad as much as I do!
Easy Kale Chopped Salad
Ingredients
- 2 bunches Kale Dino is best
- 1/4 head Radicchio Lettuce washed and shredded
- 1 oz Parmesan Cheese large shreds
- 1/4 cup Cranberries dried, unsweetened
- 1/4 cup Pumpkin seeds
For the Dressing
- 1/3 cup Avocado oil
- 1 Lemon juice and 1 tsp zest
- 1 shallot finely minced
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Wash and shred your kale and radicchio lettuce.
- Add the shredded kale to your salad bowl and massage with approx 1 tbsp lemon juice for 1-2 minutes to tenderize. Once that is complete add in the radicchio and toss.
- Use a vegetable peeler to make shred of parmesan and top your salad with the shreds, dried cranberries and pumpkin seeds.
- Make your dressing by finely mincing your shallot and adding it to a large pyrex mixing cup or small bowl and then combine the rest of the lemon juice, avocado oil, mustard, salt and pepper and whisk to emulsify.
- Drizzle dressing over your salad, toss and enjoy!
