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Rachel White

kale vegan salad recipe

A bold kale vegan salad recipe that delivers fresh flavor and satisfying texture with minimal effort. This easy dish combines simple ingredients into a nutritious and energizing meal perfect for quick preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • cups kale chopped
  • cup cherry tomatoes halved
  • cup cucumber chopped
  • cup carrots shredded
Dressing
  • tbsp olive oil
  • tbsp lemon juice
  • tsp salt
  • tsp black pepper
Optional Additions
  • cup chickpeas optional protein
  • tbsp nuts chopped

Equipment

  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spoon
  • Salad Tongs

Method
 

  1. Place chopped kale in a mixing bowl and massage with a little oil until tender.
  2. Add tomatoes, cucumber, and carrots to the softened kale.
  3. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
  4. Pour dressing over salad and toss until evenly coated.
  5. Add optional chickpeas or nuts for extra texture and flavor.
  6. Serve immediately or chill slightly for enhanced flavor.

Notes

Massage kale well for softer texture or leave slightly firm for crunch. Avoid overdressing. Do not freeze assembled salad. Customize toppings for variation. Store leftovers refrigerated up to two days and refresh with dressing before serving.