Kale Crunch Salad Recipes

KALE CRUNCH SALAD RECIPE

Kale Crunch Salad Recipe image

This kale crunch salad is loaded with curly kale, a homemade vinaigrette, and sweet and savory crunchy toppings! Ready in 10 minutes.

Provided by Maya Krampf

Categories Salad

Time 10m

Number Of Ingredients 10

Ingredients

5 oz Curly kale ((stems removed, chopped))
1/2 cup Sugar-free dried cranberries
3 tbsp Eaton Hemp Hearts
3 tbsp Almonds ((sliced))
3 tbsp Wholesome Yum Keto Maple Syrup ((or regular if you're not sugar-free))
1 1/2 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1/4 tsp Sea salt
1/8 tsp Black pepper
1/4 cup Olive oil

Steps:

In a small bowl, whisk together the maple syrup, vinegar, mustard, salt, and pepper.
Pour the olive oil into the bowl in a thin stream, whisking constantly, until emulsified.
Place the chopped kale into a large bowl. Pour the dressing over it and massage with your hands for 2-3 minutes, until kale is no longer rigid.
Add the cranberries, hemp hearts, and almonds. Toss to coat.

Nutrition Facts : Calories 152 kcal, Carbohydrate 4.6 g, Protein 3.7 g, Fat 13.8 g, SaturatedFat 1.4 g, TransFat 0.1 g, Sodium 125.9 mg, Fiber 2.1 g, Sugar 1.1 g, ServingSize 1 serving

CRUNCHY KALE SALAD

Crunchy Kale Salad image

By using the plant-based fat from a ripe avocado, instead of refined oil, I've made a winter kale salad that's deeply satisfying and rich in phytonutrients. Using the simple ratio of an acid, a fat, a sodium and a sweet, you can make countless variations of this simple base recipe. Pomegranate seeds add a nice seasonal touch and crunch, and toasted pecans provide a little protein boost.

Provided by Chad Sarno

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup pecans
Pomegranate, seeds
1 large bunch kale, any variety works well
1 ripe avocado
1 lemon
1/4 medium shallot
Sea salt
1/2 teaspoon cayenne, optional
1 English cucumber, for garnish

Steps:

In a medium saute pan set over medium heat, toast the pecans until fragrant and lightly browned. While the pecans are toasting, prepare the pomegranate. Cut the pomegranate in half, along the equator. Hold a cut half over a bowl, and knock the seeds out with a wooden spoon. Repeat for the other half.
Strip the kale leaves from the tough stems. Coarsely chop and add to a large mixing bowl.
Remove the toasted pecans to a cutting board, and coarsely chop. Set aside.To prepare the avocado, cut around the seed, twist in opposing directions to pull apart, remove and discard the pit, and coarsely chop. Add the avocado to the kale.Squeeze the fresh lemon juice over the kale mixture. Season with salt, to taste. Gently massage the salad with your hands, breaking up the avocado and distributing the lemon juice and salt.Mince the shallot and add to the salad. Add the pomegranate seeds and pecans (reserving a small amount for plating), and toss to combine.
To plate the salad, shave the English cucumber lengthwise with a mandoline. On a plate, arrange a few slices into a ring, and mound one serving of the salad inside the ring. Garnish with additional pomegranate seeds and pecans, and serve immediately.

CRUNCHY KALE SALAD WITH YOGURT VINAIGRETTE

Crunchy Kale Salad with Yogurt Vinaigrette image

Massaging the kale with olive oil softens the texture of the leaves, making them a perfect salad base. Granola gives the salad a pleasantly sweet crunch.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 4

Number Of Ingredients 11

Ingredients

1 bunch kale with stems removed
1/4 cup olive oil
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup Greek vanilla yogurt
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons coarse-grained Dijon mustard
1 teaspoon finely chopped garlic
1/4 cup Nature Valley™ oats 'n honey protein granola
1/4 cup dried cranberries

Steps:

In large bowl, mix kale, 1/4 cup olive oil and the salt. Massage with your hands 2 to 3 minutes or until kale softens slightly.
In blender or food processor, place Yogurt Vinaigrette ingredients. Cover; blend or process until smooth.
Divide kale among 4 plates. Drizzle with vinaigrette; top with granola and dried cranberries. Pass any remaining dressing.

Nutrition Facts : Calories 330, Carbohydrate 14 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 8 g, TransFat 0 g

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