Kale Salad With Roasted Red Pepper Dressing
This kale salad with roasted red pepper dressing is an unmatched flavor combination. It pairs beautifully with any meal, or top it with fried halloumi, fish or chicken for a satisfying meal. Bursting with unexpected savory flavors this will be your new favorite.
Servings: 4
Ingredients
For the salad
- 8 cups chopped kale
- ¼ cup panko bread crumbs *see notes
- ½ cup chopped cucumber *optional
- 1 avocado sliced for topping
Red Pepper Dressing
- ¼ cup tahini *see notes
- ⅓ cup roasted red peppers *see notes
- 1 tbsp sun dried tomatoes in oil
- ¼ cup warm water
- 1½ tsp honey
- 1½ tsp lemon juice
- 1½ tsp garlic powder
- ¼ tsp sea salt
Instructions
- Clean, stem and discard stem from your kale. Chop into bite sized pieces and add to a large bowl. Measure out your breadcrumbs and set to the side. Chop up any additional toppings and set to the side (tomatoes, cucumbers, halloumi whatever you desire).
- **** Add all the roasted red pepper dressing ingredients into a food processor or high speed blender. Blend until creamy. Add in 1 tbsp of water at a time and blend if dressing needs to be thinned. *Note all tahinis are different and may require a little more water to thin.
- Drizzle dressing over kale and then add in all toppings and optional toppings: panko breadcrumbs, avocado, cucumbers, tomatoes, halloumi, chicken or whatever you choose. Toss together well. Serve and enjoy!
Notes
*any bread crumb will work, you may also omit
*be sure it is well stirred
*I buy the jarred roasted red peppers, you may also roast your own.
Nutrition
Calories: 250kcal | Carbohydrates: 21g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 415mg | Potassium: 885mg | Fiber: 10g | Sugar: 5g | Vitamin A: 13554IU | Vitamin C: 138mg | Calcium: 384mg | Iron: 4mg