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
- ⅓ 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
