Chopped Kale Salad with Mint & Dill | Elizabeth Rider
This is one of my absolute favorite summer salads. I originally posted this chopped kale salad recipe last summer and still can’t get enough. It’s super easy to make, and the combination of mint & dill is absolutely divine. The variety of textures and flavors also make it really fun to eat.
I also love it because it’s packed with fiber, antioxidants, vitamins, minerals, healthy fats, good carbs, and protein. It’s low-glycemic, gluten-free, and dairy-free and just about one of the best things you can eat. I’m obsessed!
Ingredients:
Tip: When chopping the veggies the idea is to make them all about the same size as the garbanzo beans.
- Garbanzo Beans: You’ll need one 15-ounce can of garbanzo beans, drained and rinsed well. If you’re not a huge garbanzo bean fan, you can use any type of beans you prefer or even lentils.
- Cucumber: Chop 1 medium cucumber into small cubes.
- Bell Peppers: You’ll also need to chop 1 yellow, orange, or red bell pepper, into small cubes.
- Onions: You’ll need 1/2 large red onion, chopped into small cubes
- Kale: This Chopped Kale Salad needs 3-4 large leaves of stemmed and chopped green kale into 1/2 inch pieces, then massage them for 30 seconds to soften them up.
- Dill: You’ll need 1 tablespoon of finely chopped fresh dill.
- Mint: 1 tablespoon of finely chopped fresh mint.
- Lemon Juice: For the dressing, you’ll need 1 tablespoon of freshly squeezed lemon juice.
- Extra Virgin Olive Oil: One and a half tablespoons of extra virgin olive oil.
- Red Wine Vinegar: One and a half tablespoons of red wine vinegar.
- Salt: You’ll need 1/2 teaspoon of sea salt (plus more to taste).
- Black Pepper: Finally, you’ll need 1/4 teaspoon of freshly ground black pepper
In the past, I’ve also added zucchini to this salad—add it if you have it on hand.
How To Make A Chopped Kale Salad
- Rinse and prepare all your produce.
- In a large salad bowl, add the beans, veggies, and herbs then drizzle them with lemon juice, vinegar, and olive oil.
- Add sea salt and pepper to taste and toss well to combine.
- If you can, let sit for at least 15 minutes to let the flavors of your Chopped Kale Salad come together.
If you’re looking for more Kale recipes, I recommend you try these:
Prep Time
About 10 minutes. This Chopped Kale Salad is easy to make. All you need to do is massage the kale, cut up your veggies and toss them in the dressing.
Storing
Store your Chopped Kale Salad in an airtight glass container for up to 3 days in the refrigerator. Massaged kale holds up better than most greens in the refrigerator.
Yield
This recipe makes about 4 servings of Chopped Kale Salad, depending on your preferred portion size.
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Description
This chopped kale salad is fresh, bright, and surprisingly satisfying. The flavorful herbs, massaged kale, crunchy vegetables, and creamy garbanzo beans come together with a simple lemony dressing that makes every bite feel clean and flavorful. It’s easy enough for a weekday lunch, but beautiful enough to bring to a gathering (and it only gets better as it sits in the fridge).
- In a large salad bowl, massage the chopped kale with a little olive oil and salt for 1-2 minutes to soften.
- Add the beans, veggies, and herbs, then drizzle with the lemon juice, vinegar, and olive oil.
- Add sea salt & pepper to taste and toss well to combine.
- Let it sit for at least 15 minutes to let the flavors come together. Store in an airtight glass container in the refrigerator for up to 3 days.
Notes
When chopping the veggies the idea is to make them all about the same size as the garbanzo beans.
