Dairy-Free Crisp Kale and Iceberg Salad
Elevate your salad game with this vibrant and refreshing Dairy-Free Crisp Kale and Iceberg Salad. Combining the hearty texture of kale with the crisp crunch of iceberg lettuce, this plant-based recipe is a kaleidoscope of flavors and nutrients. Cherry tomatoes, cucumber, red onion, and creamy avocado bring color and balance, while a tangy homemade dressing—featuring lemon juice, Dijon mustard, and a hint of maple syrup—adds depth and brightness. To finish, toasted sunflower seeds provide a delightful crunch and a burst of nutty richness. Ready in just 20 minutes and perfect for any occasion, this dairy-free salad is a healthy, wholesome dish that's as satisfying as it is easy to make. Whether as a light lunch or a vibrant side, this quick salad recipe will be your go-to for flavor-packed, nourishing meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups kale
- 2 cups iceberg lettuce
- 1 cup cherry tomatoes
- 1 cucumber
- 0.5 red onion
- 1 avocado
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 cup toasted sunflower seeds
Instructions
Wash and dry the kale. Remove and discard the tough stems. Tear the kale leaves into bite-sized pieces and place them in a large salad bowl.
Wash and chop the iceberg lettuce into bite-sized pieces and add to the bowl with the kale.
Halve the cherry tomatoes and add them to the salad bowl.
Peel the cucumber and slice it into thin rounds, then add them to the salad.
Thinly slice the red onion and add to the salad mixture.
Cut the avocado in half, remove the pit, and scoop out the flesh. Cut the avocado into small cubes and add to the salad bowl.
In a small bowl, whisk together the lemon juice, extra-virgin olive oil, Dijon mustard, maple syrup, sea salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss everything together to coat the vegetables evenly.
Sprinkle the toasted sunflower seeds over the top of the salad just before serving for added crunch.
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1374 mg | 60% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 22.0 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2363 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
