Tuscan Kale Salad
This Tuscan Chopped Kale Salad is addictively delicious and ready in just 10 minutes. Crunchy, tangy, satisfying and colorful...a tasty way to add more plants to your diet!
Servings: 4 servings
Calories: 280kcal
Ingredients
- 1 bunch lacinato kale
- 4 scallions thinly sliced
- 3 small Persian cucumbers diced
- 2 cups shredded cabbage
- 3 carrots chopped into thin rounds
- 1 red pepper diced
- ¾ cup marcona almonds
- OPTIONAL: ¼ teaspoon sea salt*
Balsamic Miso Dressing
- ¼ cup light miso*
- 2 teaspoons balsamic vinegar
- 2 teaspoons dijon mustard
- ¼ cup water
- 1 Tablespoon maple syrup
Instructions
- Wash the kale. Stack the leaves and place the top leaf so that the stem is horizontal. Start on the non-woody stem end to make thin slices until about ¾ down. Then de-stem the remaining portion of each kale leaf, removing the harder stem. Roughly chop remaining kale.
- Place kale in large bowl and sprinkle with ¼ teaspoon salt. Gently massage kale with your hands, breaking down the fibers. Let kale sit to further soften while you prepare remaining ingredients.
- MAKE THE DRESSING: In a small bowl, whisk together miso, mustard, balsamic vinegar, maple syrup and water.
- Thinly slice scallions; dice cucumbers and red peppers, thinly slice cabbage and carrots. Add to bowl with kale. Sprinkle on marcona almonds.
- Pour ½ the dressing over the salad and mix until everything is well incorporated. Pour on additional dressing, as desired and mix again.
Notes
SALT: The salt is optional...but I recommend indulging in the massage even without the salt. It will help break down the fibers in the kale and make it easier to digest.
FOR PLANT-BASED MAIN COURSE: Add in 1 cup cooked beans or lentils.
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 27g | Protein: 11g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Sodium: 914mg | Fiber: 9g | Sugar: 13g