Paleo Creamy Kale Salad
Revitalize your lunch routine with this Paleo Creamy Kale Salad, a nutrient-packed recipe designed to impress both your palate and your wellness goals. Featuring tender, massaged kale leaves coated in a velvety avocado dressing, every bite is infused with zesty lemon juice, a hint of Dijon mustard, and a touch of garlic for bold, refreshing flavor. Crunchy raw almonds, pumpkin seeds, and crisp red onion add irresistible texture and balance, making this no-cook salad an excellent choice for meal prep or a quick weekday meal. Perfectly tailored to paleo diets, this salad is gluten-free, dairy-free, and brimming with wholesome ingredients that complement a clean-eating lifestyle. Ready in just 20 minutes, it’s a simple yet satisfying dish that’s as nourishing as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups Kale leaves
- 2 tablespoons Olive oil
- 1 large Avocado
- 3 tablespoons Lemon juice
- 2 minced Garlic cloves
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Raw almonds
- 0.25 cup Pumpkin seeds
- 0.5 thinly sliced Red onion
Instructions
Begin by washing the kale leaves thoroughly under cold water. Pat them dry with a clean towel. Remove the stems and chop the leaves into bite-sized pieces.
Place the chopped kale into a large mixing bowl. Add 2 tablespoons of olive oil and a pinch of salt. Massage the kale with your hands for about 3-5 minutes until it becomes tender and slightly wilted.
In a small blender or food processor, combine the flesh of one large avocado, 3 tablespoons of lemon juice, 2 minced garlic cloves, 1 tablespoon of apple cider vinegar, 1 teaspoon of Dijon mustard, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Blend until the mixture is smooth and creamy.
Pour the creamy avocado dressing over the massaged kale. Toss well to ensure that all the leaves are evenly coated with the dressing.
Chop the raw almonds and add them to the salad along with 0.25 cup of pumpkin seeds. Add the thinly sliced red onion to the salad.
Toss all the ingredients together until they are well combined. If desired, add additional salt and pepper to taste.
Serve the salad immediately or refrigerate for up to an hour to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 22.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 10.4 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1059 mg | 81% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4502 mg | 96% | |
*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.
