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Kale Salad with Carrot Ginger Dressing


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  • Author: sara
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This Kale Salad with Carrot Ginger Dressing combines nutritious kale, crunchy vegetables, creamy avocado, and a tangy, homemade carrot ginger dressing. Packed with vitamins, minerals, and antioxidants, this salad is perfect for a healthy lunch or side dish. Refreshing and easy to make, it’s an ideal option for meal prep!


Ingredients

For the Salad:

  • 1 bunch of kale, stems removed and leaves torn into bite-sized pieces
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • ½ tsp sea salt
  • ½ cup roasted chickpeas
  • ½ cup shredded carrots
  • ½ cup shredded beets
  • ½ cup sliced watermelon radish (or regular radishes)
  • 1 avocado, sliced
  • ¼ cup dried cranberries
  • ¼ cup toasted pepitas (pumpkin seeds)
  • 1 tbsp sesame seeds

For the Carrot Ginger Dressing:

  • ¾ cup chopped carrots
  • to ½ cup water
  • ¼ cup extra-virgin olive oil
  • 2 tbsp rice vinegar
  • 2 tsp minced fresh ginger
  • ¼ tsp sea salt

Instructions

  • Prepare the Dressing:

    • In a blender, combine chopped carrots, water, olive oil, rice vinegar, ginger, and sea salt.
    • Blend until smooth, adding more water if needed to achieve a pourable consistency.
  • Massage the Kale:

    • In a large bowl, drizzle the kale with 1 tbsp olive oil, lemon juice, and a pinch of sea salt.
    • Use your hands to massage the kale for about 2-3 minutes until the leaves become tender and darken in color.
  • Assemble the Salad:

    • Add roasted chickpeas, shredded carrots, shredded beets, sliced radishes, and sliced avocado to the massaged kale.
    • Drizzle the carrot ginger dressing over the salad and toss gently to combine.
  • Add Toppings:

    • Sprinkle dried cranberries, toasted pepitas, and sesame seeds over the top.
  • Serve:

    • Enjoy immediately or refrigerate for up to 3 days.

Notes

  • Add Protein: For a heartier meal, add grilled chicken, tofu, or tempeh.
  • Cheese Options: Add crumbled feta or goat cheese for a creamy addition.
  • Nuts: Use toasted almonds, walnuts, or pecans instead of pepitas for extra crunch.
  • Fruit: Add sliced apples, pears, or pomegranate seeds for a sweet contrast.
  • Grains: Mix in quinoa, farro, or couscous for additional texture and nutrition.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes (for roasting chickpeas)
  • Category: Salad
  • Method: Blending Tossing
  • Cuisine: American