Crunchy Kale Salad Recipe with Almond Vinaigrette
This Crunchy Kale Salad features crunchy cabbage varieties mixed with fresh herbs, green chili, avocado, and parmesan cheese tossed in a simple almond vinaigrette. This delicious salad makes a great side dish or add some protein to make it a full meal.
Servings: 4 -6
Ingredients
- Almond Dressing
- 1 Tablespoon raw honey or pure maple syrup
- 2 Tablespoons Dijon mustard
- 1-2 small-medium garlic cloves minced
- 1 Tablespoon champagne vinegar or white wine vinegar
- 1 pinch cayenne pepper
- 3/4 cup unrefined cold-pressed extra-virgin olive oil
- 1/4 cup almonds roasted, cooled and chopped (use sunflower seeds for a nut-free option)
- ⅛ teaspoon sea salt
- 1 teaspoon shoyu tamari or coconut aminos, to taste
- Kale Salad:
- 8 cups green kale destemmed, finely chopped by hand
- 1 ½ cups green cabbage chiffonade
- 1 ½ cups savoy cabbage chiffonade
- ½ cup fresh herbs such as cilantro chives, thai basil, mint, or tarragon, chopped
- 1-2 Tablespoons chopped green chili such as jalapeno serrano, or Thai chili depending on heat preference
- 1 avocado chopped into ½” dice or cherry tomatoes or a stone fruit that is not too sweet such as cherries or peaches
- ¼ cup parmigiano reggiano or grana padano finely shredded (I do this with a vegetable peeler), optional
- ¼ cup almonds roasted, cooled and chopped
- cooked quinoa
Instructions
- In a medium bowl, combine the honey, dijon, garlic, champagne vinegar and cayenne. Slowly pour the oil in a steady stream while whisking constantly so the oil emulsifies with the rest of the ingredients. Stir in almonds. Season with salt and tamari. Taste for seasoning.
- For the salad, place the kale and cabbages in a bowl and drizzle with enough dressing to coat lightly. Massage until softened. Add remaining ingredients, including quinoa if using, and toss to combine.
Notes
Recipe Tips & Substitutions
To turn this easy salad recipe into a complete meal, you can add additional protein-packed ingredients like chicken or fish and/or white beans or chickpeas.
Feel free to swap the parmesan for goat cheese or feta cheese, depending on your preference.
The best part of this salad is the crunch factor. Feel free to add or swap ingredients according to your liking– add some extra crunch with red onion, green apple, bell peppers Storage Tips
Store leftover crunchy kale salad in an airtight container in the refrigerator for up to 3 days. Store leftover dressing in a mason jar or a small bowl with a lid and store in the fridge for up to a week.
To turn this easy salad recipe into a complete meal, you can add additional protein-packed ingredients like chicken or fish and/or white beans or chickpeas.
Feel free to swap the parmesan for goat cheese or feta cheese, depending on your preference.
The best part of this salad is the crunch factor. Feel free to add or swap ingredients according to your liking– add some extra crunch with red onion, green apple, bell peppers Storage Tips
Store leftover crunchy kale salad in an airtight container in the refrigerator for up to 3 days. Store leftover dressing in a mason jar or a small bowl with a lid and store in the fridge for up to a week.