All Hail Kale Salad Copycat Recipes

THE BEST KALE SALAD

The Best Kale Salad image

Everyone always asks for the recipe when I bring this salad to parties. We all love it so much, my friends and I just refer to it as: 'The Kale Salad'.

Provided by Alli Shircliff

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 17

Ingredients

1 bunch lacinato kale, ribs discarded and leaves cut into thin strips
1 teaspoon olive oil
2 pinches salt
¼ cup olive oil
1 lemon, juiced
1 tablespoon Dijon mustard
1 teaspoon maple syrup, or more to taste
¼ teaspoon ground cumin
1 pinch garlic powder, or to taste
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
2 carrots, grated
½ cup frozen roasted corn (such as Trader Joe's®), thawed
¼ cup crushed tortilla chips
¼ cup dry-roasted almonds, coarsely chopped
2 tablespoons grated smoked white cheese (such as Beecher's® Smoked Flagship)
2 hard-boiled eggs, chopped

Steps:

Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 23.7 g, Cholesterol 110.3 mg, Fat 24.4 g, Fiber 4.7 g, Protein 10.8 g, SaturatedFat 4 g, Sodium 378.4 mg, Sugar 4 g

ALL HAIL KALE SALAD (COPYCAT RECIPE)

ALL HAIL KALE SALAD (COPYCAT RECIPE) image

Categories Leafy Green

Yield 4 People

Number Of Ingredients 23

Ingredients

Papaya Ginger Dressing
Author: Detoxinistsa.com
Serves: 1.5 cups
A sweet, gingery dressing inspired by the Veggie Grill.
Ingredients
½ cup papaya chunks
¼ cup fresh lime juice
¼ ounce fresh ginger, peeled
2 Tablespoons coconut vinegar
2 Tablespoons extra virgin olive oil
¼ cup honey
¼ teaspoon fine sea salt
¼ cup water, or more to thin
Instructions
In a high-speed blender, combine all of the ingredients and blend until completely smooth and silky.
Massage into kale leaves, and serve!
Store leftovers in the fridge for up to 4 days.
To prepare the salad, you'll need:
1 bunch curly green kale
Papaya Mango Salsa, from Trader Joe's (or any salsa of choice)
Maple Glazed Walnuts
Papaya Ginger Dressing (recipe above)
Shredded cabbage (optional)

Steps:

Instructions for dressing In a high-speed blender, combine all of the ingredients and blend until completely smooth and silky. Instruction for salad Remove the kale leaves from the stems, and wash and dry thoroughly. In a medium bowl, toss the shredded cabbage in a bit of the Papaya Ginger dressing, and coat well. Set aside. To prepare the store-bought salsa, all I do is rinse it well- to remove as many additives as possible. Top the kale leaves with a bit of Ginger Papaya dressing, then use your hands to massage the dressing well into the leaves. The kale will soften and wilt as you go. Transfer the massaged kale to a serving plate, top with marinated cabbage, salsa and Maple Glazed Walnuts, then serve!

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