CuisineIndianQuick & EasySaladsVeganVegan Salads

Kale Salad

20 mins Cook
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Copy of NomNom Recipes 52

complete of healthy texture and taste, this nutrient-dense Kale Salad is more desirable with creamy buttermilk dressing, tamed crimson onions, and an addicting crunchy quinoa salad topper.

This wholesome Kale Salad has such a adorable chewy and crunchy texture that combines flawlessly with the creamy buttermilk dressing. It calls for a few steps however the exceptional element is that each one the factors may be made beforehand of time.

The quinoa salad topper is going to decorate such a lot of dishes, it adds that best crispy crunch, and could shop for as much as a month! you’ll have lots extra to sprinkle on soups, bowls and whatever you fancy!

The buttermilk dressing benefits from being chilled, whip it up some days ahead of time. you can chop the kale, wash it and save inside the fridge for a few days. a great salad for making ahead and throwing together in only some minutes!

full of nutrients, this kale salad holds up properly in the fridge for more than one days, making it a high-quality packable lunch choice.

Kale Salad


  • reduce out the ribs or stems and keep them to throw into a soup or stir fry.
  • Chop the kale after which wash. reducing the kale can release bitter compounds; washing it after it is cut can rinse away the bitterness that could effect the salad’s taste.
  • massage kale with oil, lemon, and salt for a couple of minutes. Massaging tenderizes the kale and helps the dressing adhere more evenly. you may try this along with your palms or place the kale in a bag, roll it with a rolling pin, and turn it over periodically.


Lacinato Kale– that is our favorite for uncooked kale salads. in case you use a extraordinary kale- massage longer for mature kale, less for child leaves.

pink Onions– we show you the way to take the smelly chunk out of these through soaking in a baking soda and water solution. this is optionally available! If you want your onions complete efficiency, totally cross for the raw slices!

Buttermilk dressing– this may be made even more than one days in advance. we love adding it to the salad after chilling when it’s far thick and additional creamy.

Salad Topper– okay, sure this is an extra step, but you gained’t be sorry! you can make a batch anytime and feature it available for added crunchy goodness on such a lot of matters. It truly heightens this salad.

See the recipe card under for a complete listing of substances and measurements.


Start with the Crunchy Quinoa Salad Topper

After the seeds completely cool, mix with the crispy quinoa and store in an airtight field up to a month.

Soaking pink onion slices in water and baking soda neutralizes the acidity and lessens the smelly bitter chunk. After soaking rinse onion slices virtually well with water to smooth off the baking soda residue.

you can depart the onion as is or simply soak in water if favored.

rub down along with your hands to paintings the liquids and salt into the leaves, for a couple of minutes or extra if you need it surely gentle.
Massaging makes the kale softer, easier to bite and greater digestible.

Lacinato kale is understood to be greater soft. in case you use a one of a kind kale rub down longer for mature kale, much less for baby leaves.

bring together: Drizzle in approximately half of of the dressing over the kale, taste and modify salt and pepper. upload more dressing (we love it saucy, but make it to your choice!).

Layer on onions and sparkling dill.

top with half cup or more of crunchy quinoa salad topper. Or if saving a number of the salad for later, just upload the crunchies to each serving in my view.


Kale salad can be served on its own or as a aspect to what you’re already serving. to feature a protein and make it a “meal”, don’t forget including fish, bird or tofu! we like:

  • Mediterranean hen
  • This Grilled chook
  • easy Baked chook
  • This Greek Salmon ( forgo the bowls)
  • This Blackened Salmon ( forgo the sandwich)
  • Salmon with Braised French Lentils
  • Baked Tofu (with 3 Marinades)
  • Crispy Tofu
Kale Salad

Kale Salad

complete of healthy texture and taste, this nutrient-dense Kale Salad is more desirable with creamy buttermilk dressing, tamed crimson onions, and an addicting crunchy quinoa salad topper.
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • Buttermilk Dressing

  • 1/2 cup buttermilk

  • 1 tablespoon olive oil

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons mayo (or greek yogurt)

  • 1 tablespoon dijon (or whole-grain mustard)

  • 1/4–1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • Tamed Red Onions

  • 1/2 small red onion, sliced in thin rounds

  • 1 cup water

  • 1 tablespoon baking soda

  • Kale Salad

  • 10–12 ounces lacinato kale, destem and cut into 1-2 inch pieces

  • 2 tablespoon olive oil

  • 2 tablespoons lemon juice

  • 1/4 teaspoon salt

  • 1/2 cup fresh dill, loosely packed

  • Crunchy Quinoa Topper

  • 1 cup quinoa, cooked

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/2 cup sunflower seeds

  • 1/2 cup pumpkin seeds

  • 1/4 cup hempseeds

  • 1/4 cup sesame seeds

  • 1 tablespoon tamari or braggs (optional)

  • Cook Mode Prevent your screen from going dark


Dressing: Whisk together buttermilk, olive oil, apple cider vinegar, mayo, mustard, salt and pepper. chill this at the same time as you're making the rest of the salad. Or higher but make an afternoon or beforehand.
pink Onions: place water and baking soda in a bowl with the thinly sliced purple onion rings and soak for 15 minutes. (this will neutralize and remove the stinky bitter chew.) Rinse onion slices clearly well with water to clean off the baking soda residue.
Kale: In a salad serving bowl, integrate kale with olive oil, lemon juice, and salt. massage together with your arms to work the liquids and salt into the leaves, about five minutes or more in case you need it truly smooth. (Lacinato kale is thought to be greater gentle. in case you use a one-of-a-kind kale massage longer for mature kale, less for child leaves.)
Crunchy Quinoa Topper: Toss cooked quinoa (thoroughly cooled- see notes) with olive oil and salt. spread onto sheet pans in skinny layers. Bake at 350F for about 30 minutes, stirring each 10 mins.
In a bowl, blend collectively sunflower seeds, pumpkin seeds, hempseeds, sesame seeds with 1 tablespoon tamari or Braggs. unfold onto a sheet pan and bake for 10 minutes or until desired toastiness. After the seeds completely cool, mix with the crispy quinoa and keep in an hermetic box as much as a month.
collect: Drizzle in approximately 1/2 of the dressing over the kale, taste and regulate salt, pepper and add extra dressing (we adore it saucy, however make it for your desire!). Layer on onions and dill. pinnacle with half of cup or greater of quinoa crunchies.
Reserve the crunchy quinoa topper for sprinkling on when serving straight away.


Use a mandolin for thin evenly reduce onion slices. Soaking pink onion slices in water and baking soda neutralizes the acidity and lessens the smelly bitter bite. After soaking rinse onion slices really properly with water to smooth off the baking soda residue. you can depart the onion as is or just soak in water if favored! Make the dressing some beforehand and refrigerate ( keeps 5 days). Make the Quinoa Salad Crunchies ahead (keeps 3 weeks in a sealed box).
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