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Kale Kravings…satisfying versions of a loved and hated green.

Kale has surely had it’s 5 minutes of fame over the last couple years. I’ve personally been in and out of favor with the sometimes tough green, and for a long time was the only one in my family who would touch it so we just stopped buying it for a while.

For some reason, I was craving kale this week so I ended up making salads almost every night with it. Salads in the summer make such a great side dish because there does not have to be any cooking involved. Mix in some protein like a can of chick peas or leftover grilled chicken and you have a very fulfilling and easy dinner. So I suggest, keep cool, find your favorite salad toppings and get your kale vibes going. My combinations should be a start, but do not be afraid to experiment. Allergic to nuts? Use more seeds. Do you prefer goat cheese to feta or raisins to cranberries? Try different flavors and see which ones work for you and your family.

My first salad is full of carrots, cranberries, and almonds and is paired with a creamy lemony yogurt dressing. The second salad highlights dried cherries, pecans, sunflower seeds, and feta cheese. There’s definitely a formula here if you are following–some greens, dried or fresh fruit, nuts and or seeds, cheese, and a delicious light dressing. That’s all you need for a quick no-cook meal. Sweet, crunchy and delicious.

I served my first salad with grilled chicken and my favorite lemony greek potatoes on the side for a full dinner. The second salad paired well with seared salmon. The salad undressed (or even dressed) holds up great for lunch leftovers.


Kale Kravings Salad Varieties

So many ways to make a kale salad, or any salad for that matter! Use your imagination and enjoy!

Prep Time20 mins

Course: Light Dinner, Lunch, Salad, Side Dish

Keyword: Gluten Free Salad, Kale, Kale Salad, No Cook Meals, Salad

Servings: 4

Ingredients

Kale Salad Version 1

  1. 2 cups washed and diced kale, packed into measuring cup

  2. 1/4 cup shredded carrots

  3. 1/4 cup dried cranberries

  4. 1/4 cup slivered almonds (toasted if you want an added flavor)

  5. 1/4 cup freshly grated Parmesan

Dressing version 1- Creamy Lemon Yogurt Dressing

  1. 1/4 cup plain yogurt

  2. 1 tsp mustard

  3. 2 tbsp olive oil

  4. 2 tbsp apple cider vinegar

  5. 1 tsp honey

  6. juice of 1/4 of a lemon

  7. 1/4 tsp salt and pepper

  8. 1 clove garlic, pressed

Kale Salad Version 2

  1. 2 cups washed and diced kale, packed into measuring cup

  2. 1/4 cup coarsely chopped pecans

  3. 1/4 cup chopped dried cherries

  4. 1/4 cup sunflower seeds

  5. 1/4 cup feta cheese

Dressing version 2- Orange Balsamic Dressing

  1. 4 tbsp Olive Oil

  2. 2 tbsp Balsamic Vinegar

  3. 1 tbsp honey

  4. 1/4 tsp each: thyme, salt and pepper

  5. zest of one orange, add 1 tsp juice to dressing if you like.

Instructions

Salad


Add all ingredients to salad bowl and toss with dressing. (Combine salad 1 with dressing 1, and salad 2 with dressing 2.)

Dressings


Add all ingredients into a mason jar or clean jelly jar, and shake well until combined.


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