Kale Recipes: Kale Salad
User Reviews
5
Kale Recipes: Kale Salad
Description
The "Kale Recipes: Kale Salad" features a blend of curly kale leaves that are softened by massaging with lemon juice, olive oil, and salt, making them tender and easier to eat. A roasted carrot ginger dressing, prepared by roasting carrots then blending with olive oil, rice vinegar, minced fresh ginger, and seasoning, is chilled before being drizzled generously over the salad. The salad includes grated carrot, beet, thinly sliced watermelon radish, cubed avocado, dried cranberries, toasted pepitas, and sesame seeds, which together provide a mix of sweet, earthy, creamy, and crunchy elements. Roasted chickpeas add a roasted note and extra texture. The kale's robust flavor is complemented by the acidity and sweetness of the dressing and toppings.
Serving this salad works well as a satisfying side or light main dish due to its hearty kale base and diverse ingredients. It can be enjoyed fresh, and the balance of textures and the fresh carrot-ginger dressing pairs especially well with vegetarian or grilled dishes.
Making the dressing ahead and chilling it allows the flavors to meld and helps to dress the salad right before serving for the best texture. Massaging the kale leaves is a crucial step to reduce toughness and improve the eating experience.
Ingredients
Carrot Ginger Dressing (see note)
- ¾ cup carrot chopped
- ⅓ to ½ cup water
- ¼ cup extra-virgin olive oil plus more for drizzling
- 2 tablespoons rice vinegar
- 2 teaspoons ginger fresh, minced
- ¼ teaspoon salt plus more for sprinkling, sea salt
Salad
- 1 recipe chickpeas roasted
- 1 bunch curly kale stems removed, leaves torn
- 1 teaspoon lemon juice fresh
- ½ teaspoon extra-virgin olive oil
- 1 carrot grated, small
- 1 beet grated, small, red
- ½ watermelon radish very thinly sliced
- 1 avocado cubed
- 2 tablespoons dried cranberries
- ¼ cup Pepitas toasted
- 1 teaspoon sesame seeds
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Make the dressing: Preheat the oven to 400°F and line two baking sheets with parchment paper. Place the carrots on one of the baking sheets. Drizzle with olive oil and sprinkle with salt. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
- On the second baking sheet, prepare the roasted chickpeas according to this recipe.
- Place the kale leaves into a large bowl and add the lemon juice, olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
- Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more pinches of salt, and several grinds of pepper. Toss to combine. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, and the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.
Notes
- Make the carrot ginger dressing ahead and chill so it's ready to dress the salad just before serving.
- Massage the kale leaves well with lemon juice, olive oil, and salt to soften them and reduce bitterness.
User Reviews
Overall Rating
5
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