Creamy Kale Salad
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I’ve been using lots of kale lately, and I’m always on the lookout for more ways to use it. This salad is great because it uses things that I usually have on hand, and can be made 2 hours ahead of time, or even the night before! And it holds up pretty well in the fridge for a few days since kale is so hearty. I use a lemon juicer instead of just squeezing it with my hands, so I only used the juice of half, which worked perfectly. I’ve found in the past that if there’s no specific measurement for lemon juice other than a number of lemons, it’s safer to cut it in half and add more if needed when using a juicer/reamer. When you’re ready to dive into this salad, just sprinkle some sunflower seeds on top and you’re all set. I had roasted sunflower seeds in the freezer, so that’s what I used. It adds a great bit of crunch to the salad, and the raisins get nice and plump from their time marinating in the dressing. This is definitely a good recipe to have in your kitchen arsenal.
Creamy Kale Salad
Allrecipes – QueenDump&Pour
4 cups chopped kale (ribs removed)
1/4 cup chopped red onion
3 tablespoons raisins
1/2 cup plain Greek-style yogurt
1/4 cup mayonnaise
2 teaspoons sugar
1 lemon, zested and juiced
3 tablespoons sunflower seeds
Mix kale, red onion, and raisins in a large bowl.
Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.
Servings Per Recipe: 8
Amount Per Serving
Dietary Fiber: 1.6g
Big Flavors Rating: 4 Stars
So many kale salads lack the creamy factor that I so love in salad dressings! But you’ve got it covered.