This is probably one of the recipes I get asked most for. I keep meaning to put it up on here so finally, here it is!
I love this salad. I could seriously eat it every single day, but I’ve gotta give this disclaimer… it is very garlicky! So you might want to make sure you don’t have anyone to impress anyone after eating it 😉
I love kale, there’s a reason this green has gotten so much press in recent years. Kale is higher in fiber than most other leafy greens and is a great source of those lovely antioxidant, skin glowing Vitamins A and C. It is also extremely high in Vitamin K which plays an important role in bone health.
Another reason I love it for salads it that it won’t go soggy! You can dress it and leave it in the fridge for days. I find it actually tastes even better the next day as the flavors really get a chance to soak in.
A salad you can actually batch prep! The kale leaves hold up to the creamy, garlicky dressing and gets even better with time! Vegetarian.
- 1 bunch or curly kale (~6 cups), thick middle stem removed and ripped into bite sized pieces
- 1/2 cup 0% plain Greek yogurt
- 2 tbsp extra virgin olive oil
- 2 tbsp Parmesan cheese, finely grated + extra to top salad *optional
- 1 large or 2 small cloves of garlic
- juice of half of a lemon
- salt and pepper to taste
Chickpea Croutons and Crispy Capers
- 1 19 oz. can of chickpeas, drained and rinsed
- 1/4 cup of capers, drained
- 2 tsp avocado oil (or other high heat cooking oil)
- salt and pepper generously to taste
- Preheat oven to 425F
- Combine chickpeas, capers, avocado oil, salt and pepper in a medium sized mixing bowl, stir to coat evenly with oil and spices
- Line a baking sheet with parchment paper and lay the mixture out in a single layer. Bake for 40 minutes, stirring half way through for even browning. If you like them a little extra crispy, leave them in longer until desired doneness.
- Meanwhile, combine all salad dressing ingredients and whisk with a fork until well combined
- In a large bowl or container with a lid, add the kale and salad dressing. Close the lid and shake it until the leaves are all evenly dressed. (If you don’t have a container with a lid, mix with a fork. It will be harder to coat the leaves this way so you may want to wash your hands or put on gloves and mix with your hands :))
- Plate the salad and top with chickpeas and capers when done. Finish off with extra lemon, parmesan, salt and pepper to taste.
- Category: Salads, Side Dishes
- Method: Baked
- Cuisine: American
Keywords: kale salad, picnic, summer, Comfort Food Remix