Kale And Hummus Salad Recipes

PUMPED UP KALE SALAD WITH HUMMUS DRESSING

Pumped Up Kale Salad with Hummus Dressing image

This kale salad with hummus dressing is protein packed, delicious and full of nutrients.

Provided by Running to the Kitchen

Categories Salads

Time 15m

Number Of Ingredients 14

Ingredients

1/2 of a large head of kale, washed and trimmed
1/2 yellow pepper, thinly sliced
1/2 pint of grape tomatoes, sliced in half
1/8 of a large yellow onion, thinly sliced
2 tablespoons pepitas
1/3 cup walnuts
1/3 cup hummus
2 cloves of garlic
1/4 cup nutritional yeast
1 tablespoon fresh parsley
1/4 cup lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon water
salt & pepper to taste

Steps:

Combine salad ingredients in a large bowl, set aside.
Combine all dressing ingredients in a food processor and process until creamy and smooth.
Pour dressing over salad and toss well until fully coated. Let salad sit for at least 10 minutes before serving.
Top with additional pepitas and walnuts if desired.

PURPLE KALE SALAD AND HUMMUS

Purple Kale Salad and Hummus image

Recipe by Chef Kevin Sinclair of the Thompson Toronto Hotel.

Provided by Food Network Canada

Categories appetizer,Citrus,salad,vegetables,vegetarian

Time 30m

Number Of Ingredients 14

Ingredients

12 oz (340 g) chickpeas
½ clove garlic, minced
1 fl. oz. (approx. 30 mL) extra virgin olive oil
3 fl. oz. (approx. 90 mL) tahini
½ oz (14 g) lemon juice
water, as desired
5 fl. oz. (approx. 160 mL) extra virgin olive oil
4 fl. oz. (approx. 125 mL) balsamic vinegar
½ tsp Dijon mustard
3 fl. oz. (approx. 90 mL) apple juice
4 oz (115 g) purple kale
3 oz (85 g) arugula
5 pieces blood orange
2 oz (57 g) pomegranate

Steps:

Blend chick peas with extra virgin olive oil, minced garlic, tahini and lemon juice. Blend the mixture until it is smooth.
Reduce apple juice and balsamic vinegar by half in separate pots and allow to cool.
In a bowl place Dijon mustard and reduced balsamic; whisk thoroughly. Gradually add extra virgin olive oil and slowly incorporate into the mixture until thick.
Finally add the reduced apple juice to the dressing and season to taste.
Wash the kale and arugula. Peel and cut the blood orange into segments and remove the pomegranate seeds.
Spread the hummus onto a plate and toss salad greens and fruit together with 2 oz (57 g) of dressing.

WINTER SALAD HUMMUS BOWLS

Winter Salad Hummus Bowls image

These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes.

Provided by Anna Stockwell

Categories Salad Egg Vinegar Honey Soy Sauce Olive Oil Kale Brussels Sprout Hummus Seed #cook90 Vegetarian Wheat/Gluten-Free Dairy Free Healthy Lunch Dinner

Yield 4 servings

Number Of Ingredients 11

Ingredients

4-6 large eggs
5 Tbsp. unseasoned rice vinegar
1 Tbsp. honey
1 Tbsp. tamari or soy sauce
1/2 tsp. kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 bunch curly kale, stems removed, torn into bite-size pieces
1 lb. brussels sprouts, trimmed, thinly sliced
1 cup store-bought or homemade hummus
1 cup Seedy Power Sprinkle
Flaky sea salt

Steps:

Bring a medium pot of water to a boil over high heat. Gently lower eggs into water and cook 7 minutes. Transfer to a large bowl of ice water and let sit until cool enough to handle. Peel and slice in half lengthwise.
Meanwhile, whisk vinegar, honey, tamari, kosher salt, and 1/4 cup oil in a large bowl until smooth. Add kale and brussels sprouts. Toss and massage with your hands until kale is darker in color and vegetables are coated in dressing.
Swoosh about 1/4 cup hummus onto side of each bowl. Top with salad and egg halves; season eggs with sea salt. Drizzle oil over and top with seedy sprinkle.
Do Ahead: Unpeeled eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Kale and brussels sprouts salad can be made 8 hours ahead. Cover and chill.

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