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5 from 1 vote

15 Minute Creamy Kale Salad With Garlic Honey Dressing

This kale salad is packed with flavors and can be ready in about 15 minutes for you and the family to enjoy.
Prep Time10 mins
Course: Main Course
Servings: 2
Calories: 703kcal
Author: Bailey

Ingredients

For the salad

  • 4 cups raw kale chopped
  • 1 tbsp lemon juice
  • 2 tbsp oilive oil (separted)
  • pinch of salt and pepper
  • ½ cup peel carrots chopped
  • ½ cup cubed sweet potatoes
  • ½ cup chopped broccoli
  • tsp garlic powder
  • tsp paprika
  • 4 hard boiled eggs
  • 1 sliced avocado for topping

Garlic honey dressing

  • ¼ cup tahini
  • 3 tbsp olive oil
  • 1 tbs minced garlic
  • ½ tsp miso
  • ½ tsp honey
  • 5 tbs warm water separated refill as needed to thin tahini

Instructions

  • Place chopped veggies on parchment paper or silicone mat. Drizzle olive oil over veggies, season with a pinch of salt, garlic, paprika and bake on broil [high] for about 7-10 minutes. Be sure to check on them and flip once 
  • Start boiling eggs before doing the salad and dressing. boil for about 7 to 8 minutes snack in an ice bath after and peel carefully to get consistency shown in photo. 
  • In a large bowl add kale and drizzle olive oil lemon juice over it. Massage with hands until all of the kale is softened and equally covered. Next start the dressing, but check the veggies in the oven before doing so. 

Garlic honey dressing

  • Add all of the dressings ingredients in a small blender. You can also mix by hand in a jar. If you do this then mince the garlic clove. Slowly add in warm water 1 tbs at a time to get desired constancy. I like to thin my dressing a little and have it cover all the ingredients. Top salad with hard boil egg, roasted veggies, avocado and any fresh herbs 

Nutrition

Serving: 6g | Calories: 703kcal | Carbohydrates: 21g | Protein: 21g | Fat: 62g | Saturated Fat: 11g | Cholesterol: 373mg | Sodium: 206mg | Potassium: 854mg | Fiber: 9g | Sugar: 4g | Vitamin A: 840IU | Vitamin C: 36mg | Calcium: 124mg | Iron: 3mg