Cool Ranch Kale Salad
User Reviews
5
Cool Ranch Kale Salad
Description
Cool Ranch Kale Salad uses curly kale torn into bite-sized pieces, dressed with a mixture of Greek yogurt and olive oil enhanced by nutritional yeast, fresh chives, dried dill, garlic and onion powders, smoked paprika, sea salt, and pepper. The dressing is massaged into the kale to soften the leaves and infuse flavor. After resting briefly, additional dressing is added and tossed again, ensuring the kale is well coated. Finally, crushed tortilla chips are sprinkled on top to add crispness and a mild corn flavor. The salad combines the sturdy, slightly bitter kale with a creamy, herbaceous dressing and crunchy topping for a balanced, flavorful dish.
The dressing makes extra, which can be stored refrigerated for several days to use as a dip or spread.
Ingredients
- 8 cups curly kale torn
- 1/3 cup yogurt I like 2% or full-fat, plain, Greek
- 3 tablespoons olive oil
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon chives fresh, chopped
- 1 teaspoon dill dried
- 1/2 teaspoons garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt smoked
- 1/4 teaspoon black pepper fresh cracked
- 1/3 cup tortilla chips for topping, crushed
Instructions
- Place the kale in a large bowl.
- In another bowl, whisk together the greek yogurt and olive oil. Add in the nutritional yeast, chives, dill, garlic powder, smoked paprika, onion powder, sea salt and black pepper. Mix and stir until combined.
- Add a few tablespoons to the kale. Toss well and use your hands to massage the dressing into the kale. Let it sit for 5 minutes. After 5 minutes, add another tablespoon or so of dressing on the kale and toss. Sprinkle on the crushed tortilla chips and serve immediately.
- Note: this will make more dressing than you need. Store it in the fridge in a sealed container for 3 to 5 days. Use it as a dip for veggie or a spread for sandwiches.
User Reviews
Overall Rating
5
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