Vegan Kale Salad With Sunflower Seed Dressing
User Reviews
5
Vegan Kale Salad With Sunflower Seed Dressing
Description
The salad begins by massaging sea salt and sunflower seed dressing into curly kale leaves, which softens their fibrous texture and reduces volume. Mixed in are thinly sliced red onion, cucumber half-moons, carrot sticks, yellow bell pepper slices, and halved grape tomatoes, providing a variety of crispness and sweetness. Additional dressing is added as needed along with lemon juice, salt, and pepper to balance flavors. Roasted sunflower seeds offer a crunchy garnish.
This dish can be served chilled or at room temperature as a nutrient-dense side or light main. It's appropriate for those following plant-based diets and benefits from its creamy, nutty dressing paired with fresh, crisp vegetables.
Leftover salad keeps for up to two days refrigerated but is best the day it is made. Excess dressing can be stored for up to a week and used to dress other dishes. The recipe suggests optionally increasing garlic and miso in the dressing to enhance flavor intensity and massaging the kale thoroughly to improve tenderness.
Ingredients
- 1 batch sunflower seed dressing tap for recipe; you'll have some dressing leftover, creamy
- 1 large bunch curly kale approx. ¾ to 1 pound with stems.
- ½ large red onion for milder flavor, soak in water while preparing other ingredients, then drain and pat dry, thinly sliced
- ½ large cucumber English, sliced into half moons
- 1 large carrot peeled and chopped or cut into matchsticks
- 1 large yellow bell pepper or orange bell pepper, cored and thinly sliced
- 8 to 10 ounces grape tomatoes or cherry tomatoes, halved
- lemon juice, to taste
- salt
- black pepper
Garnish:
- sunflower seeds roasted, optional
Instructions
- First, tap this link to make the creamy dressing. TIP: I recommend adding an additional clove of garlic to the dressing because you want it to be EXTRA flavorful for kale salad. You may also want to increase the miso slightly. You can taste and decide while blending the dressing.
- Next, wash the kale leaves and pat dry. Remove the thick stems, cut into bite-size pieces, and place half of the kale in a large bowl. Sprinkle with a pinch of sea salt, then drizzle about ⅓ cup of dressing over the kale. Use your hands to squish, squeeze, and massage the dressing into the kale. Transfer that kale to a new bowl, and massage the other half of the kale in the same way. After massaging the kale, its total volume should be reduced by about half.
- Toss the other vegetables with the kale, and add more dressing, to taste, about ½ to ¾ cup. Season with a generous squeeze of lemon juice plus salt and black pepper to taste.
- Cover and refrigerate the kale salad until ready to serve. Garnish with roasted sunflower seeds, and serve cool.
Notes
- Massaging kale with the dressing softens the leaves and reduces volume for easier eating.
- Store leftover salad in the refrigerator for up to 2 days; it is best enjoyed on the day it is made.
- Excess sunflower seed dressing can be refrigerated for up to 1 week and used on other dishes.
- To increase flavor, add an extra garlic clove and adjust miso amount when blending the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Cholesterol | 0mg | 0% |
| Sodium | 438mg | 18% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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