Chopped Kale Salad And Creamy Almond Ginger Dressing Recipe | How To Make Chopped Kale Salad And Creamy Almond Ginger Dressing

This Chopped Kale Salad is vibrant, nutrient-packed, and full of flavors and textures. Paired with a Creamy Almond Ginger Dressing, this salad is not only refreshing but also wholesome and satisfying. The almond ginger dressing is smooth, slightly sweet, and tangy, perfectly complementing the earthy kale and crunchy veggies. It’s a great side dish or a light main course for lunch or dinner.

Here’s how to make this Chopped Kale Salad with Creamy Almond Ginger Dressing:

Print

Chopped Kale Salad And Creamy Almond Ginger Dressing Recipe | What Is The Recipe Of Chopped Kale Salad And Creamy Almond Ginger Dressing

Cuisine Italian

Author Rashmi Sharma

Ingredients

• 1/2 lb asparagus
• 1 head kale de-stemmed + finely chopped
• 3 cups chopped cabbage
• 3 radishes
• 2 bell peppers
• 1 green zucchini
• 1 1/2 cups cooked quinoa chilled
• 1 cup cooked chickpeas rinsed + drained
• 1-2 avocados sliced
• red onion thinly sliced
• 2-3 portabella mushrooms sliced
• 2 teaspoons sunflower oil
• 2 tablespoons balsamic vinegar

Creamy Almond Ginger Dressing

• 5 tablespoons creamy almond butter
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 2-3 teaspoons gluten-free tamari or soy sauce
• 2 1/2 teaspoons pure maple syrup
• 2 teaspoons grated ginger
• 1/4 teaspoon grated garlic
• 1/4-1/2 teaspoon black pepper
• 2-3 tablespoons water

Instructions

1. Make the dressing recipe first to allow flavors to develop while preparing the salad.
2. Trim the asparagus ends, chop into bite-sized pieces, and steam until just tender. About 7 minutes depending on the thickness. Place in an ice bath to chill, then drain + pat dry.
3. For the mushrooms: Add the oil to a pan over medium heat. Once hot, place the sliced mushrooms in the pan and add the 2 tablespoons balsamic vinegar. Cook until tender, about 7 minutes, stirring occasionally. Place on a plate and let cool fully.
4. Thinly slice then chop the radishes, pepper, and zucchini.
5. Place the kale and cabbage in a large mixing bowl and toss with desired amount of dressing. Massage until tender.
6. Add the chilled asparagus, radishes, pepper, zucchini, quinoa, and chickpeas in the bowl and toss with the greens. Add more dressing if needed.
7. Serve in large bowls with cooled mushrooms, sliced avocado, sliced red onion, pepper, sesame seeds, etc. Add more dressing if desired.
8. Place all ingredients, excluding the water, into a jar and shake with the lid on until fully combined and creamy. It is important to use grated ginger + garlic, not minced. I use my microplane zester for this.
9. Add water slowly to thin out and shake to combine. Dressing will thicken as it sits. Taste and adjust if needed.

Tips:

• Massage the Kale: Massaging kale helps break down its tough fibers and makes it much easier to digest. The natural oils in the dressing will also help soften the leaves.
• Almond Butter: If you don’t have almond butter, you can substitute with peanut butter or cashew butter for a slightly different flavor.
• Make Ahead: The salad and dressing can be made ahead of time. Just keep the dressing separate until you’re ready to serve to avoid wilting the kale.
• Add Protein: To make this salad a more filling meal, you can add grilled chicken, tofu, quinoa, or even avocado for a creamy, healthy fat boost.

Serving Suggestions:

• As a Side Salad: Serve this kale salad alongside grilled meats, fish, or a grain-based dish like quinoa or couscous.
• For Lunch: It’s hearty enough to be a standalone lunch. Pair it with a whole grain, like farro or quinoa, for added fullness.
• For Meal Prep: This salad holds up well in the fridge for a day or two, making it a great option for meal prepping for the week.

Health Benefits:

• Kale: Packed with vitamins A, K, and C, kale is a nutrient-dense green that supports immunity, skin health, and digestion.
• Almond Butter: Provides healthy fats, protein, and fiber, helping to keep you satisfied and energized.
• Ginger: Known for its anti-inflammatory properties, ginger can help with digestion and reduce nausea.

This Chopped Kale Salad with Creamy Almond Ginger Dressing is a flavorful, nutrient-rich dish that’s perfect for a light lunch, dinner, or side. The combination of fresh vegetables and creamy, tangy dressing will keep you coming back for more!