This kale salad recipe is quick and easy-to-make so you can have a delicious, nutrition-packed meal on a whim.
Best kale for this salad: Tuscan kale
There are a few types of kale you can find at the grocery store. Most mainstream groceries carry both Tuscan kale and curly kale, found in large bunches in the produce section. The best type for this kale salad recipe is Tuscan kale. It has a milder, sweeter flavor and is more suited for a salad where you’re eating the kale raw.
- Tuscan kale has dark green, flat leaves. It’s also sometimes called Lacinato or dinosaur kale, because the pattern on the leaves looks scaly like a dinosaur skin. The flavor of Tuscan kale is milder and sweeter than curly kale.
- Curly kale is brighter green and very curly! Its raw flavor is a little more bitter and spicy, but it can still work in this salad due to the strength of the flavors in the dressing.
How to make Green Goddess Kale Salad
Ingredients
Dressing
- 3 tablespoons olive oil
- 3 tablespoons water
- 3 tablespoons pumpkin seeds
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 2 teaspoons orange juice
- 1 teaspoon wheatgrass
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Salad
- 1 bunch curly green kale
- ⅔ cup grape tomatoes, halved
- 2 tablespoons pumpkin seeds
Directions:
- For the dressing, add ingredients to a bowl and whisk until well combined.
- For the salad, chop kale and place in a serving bowl with halved tomatoes and pumpkin seeds.
- Drizzle dressing over salad and toss to mix. Portion out and enjoy!
Options:
- Parmesan: The salty, umami flavor of Parmesan works so well in kale salads. We highly recommend purchasing a block of Parmigiano-Reggiano and freshly-grating it just before serving for the most robust, fresh flavor.
- Lemon juice: Freshly-squeezed lemon juice mixes with olive oil to form a simple dressing and adds the perfect pop of zippy, citrusy flavor to the salad. If you don’t have an awesome citrus juicer.
