Kale Crunch Salad

5 from 5 votes

This kale crunch salad is about the satisfying crunch of summer's best recipes. Topped with tofu feta and maple dijon dressing, every bite tastes blissful.

Prep Time20

Course: Entrees, Salad

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 304kcal

Author: Kathy Carmichael

Ingredients

Kale Crunch Salad

2 large Bunches of kale Stems removed and finely chopped
7 Compari tomatoes Cut into quarters (1 cup)
5 Roasted Beets Sliced thin
1 small Red onion Sliced thin (½ cup)
½ cup Tofu Feta Cheese
½ cup Celery Diced
2 Granny Smith Apples Cored and cut into bite-sized pieces
½ cup Cucumber Cut into slices, then cut in half
¼ cup Sliced Raw Almonds Toasted

Dressing Suggestions

½ cup Maple Dijon Dressing
½ cup Lemon Basil Dressing

Instructions

Salad

Cut the stems away from the kale leaves, and discard them.
Chop the kale finely and place on a platter or in individual serving bowls.
Divide the salad toppings and scatter over the top of the kale to layer the ingredients.
Sprinkle with tofu feta cheese.

Toasted Almonds

In a small skillet over medium heat, add the raw sliced almonds.
Stir often, moving the nuts with a wooden spoon.
Do not leave the nuts unattended. They cook quickly.
Remove the nuts from the heat source.
Add the toasted nuts to the salad as a garnish after dressing.

Dressing

Choose one of the two dressing options.
Toss the salad and add the nuts last.

Notes

Remove the stems from the kale leaves by cutting down both sides of the stem and discarding the stem.

Chop the kale finely; this will ease chewing and digestion.

Cut the other vegetables and fruits into bite-sized pieces in similar sizes to make eating more pleasurable.

Dress this salad in advance to soften the kale before serving.

Wait to add the toasted nuts until ready to serve the salad. Keep leftover nuts on the side to prevent them from getting soggy.

Nutrition