Kale Turkey Chopped Salad Recipes

KALE CHOPPED SALAD

Steps:

• Wash and dry all produce.
• Lay your kale on a cutting board, and remove the ribs by slicing along the middle of each side. Thinly chop and place in a large mixing bowl.
• Finely chop the cabbage or pulse in a food processor. Add to the mixing bowl.
• Peel and chop the carrots or pulse in a food processor. Add to the mixing bowl.
• Chop the celery and add it to the bowl.
• Add sunflower seeds, pumpkin seeds, and chopped bacon.
• Mix all ingredients with tongs and top each serving with your dressing of choice.

CHOPPED KALE SALAD

Steps:

• In a small bowl, combine the ingredeints for the lemon vinaigrette. Taste and season with salt and pepper as needed. Set aside.
• Working in batches (depending on the size of your food processor) chop the kale into tiny pieces and add to a large bowl
• Once all the kale is chopped and added to the bowl, drizzle with about 1/4 cup of the lemon vinaigrette dressing you already made
• Let dressing sit on the kale while you prepare other ingredients, about 10 minutes
• Top kale with almonds, shallot and pomegrante seeds. Mix until well combined.
• Drizzle with a little more vinaigrette and enjoy!

LEMON KALE SALAD WITH GARLIC AND PARMESAN

Steps:

• Remove ribs from kale, rinse with cold water and spin in a salad spinner.
• Chop into thin stripes and add to a large salad bowl.
• Toast nuts in a skillet on medium heat until fragrant, stirring often. Transfer to a salad bowl.
• Add Parmesan cheese and toasted nuts to the salad bowl.
• In a small bowl, add olive oil, lemon juice, garlic, salt and pepper. Whisk with a fork and pour over salad.
• Stir gently until well combined. Serve within a day.

KALE-TURKEY CHOPPED SALAD

Steps:

• Soak the red onion in a small bowl of ice water, 10 minutes. Meanwhile, combine the kale, 1 tablespoon vinegar and a pinch of salt in a large bowl. Toss and rub with your fingers until the kale is dark green and softened, 3 to 5 minutes.
• Whisk the mayonnaise, buttermilk, garlic, dill and the remaining 1 tablespoon vinegar in a small bowl until smooth; season with salt and pepper. Drain the red onion, pat dry and add to the bowl with the kale; add the turkey, apple and half of the sunflower seeds. Drizzle with about three-quarters of the dressing and toss to coat; season with salt and pepper. Top with the remaining dressing, sunflower seeds and the avocado.