Vegan Crisp Kale and Iceberg Salad
Elevate your salad game with this Vegan Crisp Kale and Iceberg Salad, a refreshing and nutrient-packed dish that combines vibrant flavors and satisfying textures. This easy-to-make recipe features a harmonious blend of tender kale and crunchy iceberg lettuce, complemented by juicy cherry tomatoes, crisp cucumber slices, creamy avocado, and a touch of sweetness from maple syrup in the zesty lemon-Dijon dressing. Thinly sliced red onion adds a subtle sharpness, while toasted almond slices lend a delightful crunch. Perfect for a light lunch, side dish, or a plant-based crowd-pleaser, this salad is ready in just 20 minutes and brimming with vitamins, antioxidants, and heart-healthy fats. Whether you're embracing a vegan lifestyle or simply looking for a wholesome meal option, this vibrant kale and iceberg salad is sure to become a staple in your recipe collection!
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Recipe Information
Ingredients
- 4 cups kale
- 4 cups iceberg lettuce
- 1 cup cherry tomatoes
- 1 medium cucumbers
- 1 large avocado
- 0.5 medium red onion
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup almond slices
Instructions
Start by preparing the kale. Remove the tough stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large mixing bowl.
Wash the iceberg lettuce thoroughly, tear it into bite-sized pieces, and add it to the bowl with the kale.
Rinse the cherry tomatoes and slice them in half. Add them to the salad bowl.
Peel the cucumber, slice it thinly, and add to the bowl.
Halve the avocado, remove the pit, scoop out the flesh, and cut it into small cubes. Add to the salad bowl.
Thinly slice the red onion and add it to the salad.
In a separate small bowl, prepare the dressing by whisking together the lemon juice, olive oil, dijon mustard, maple syrup, salt, and black pepper until well combined.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Sprinkle almond slices over the top of the salad for a crunchy texture.
Serve immediately and enjoy your Vegan Crisp Kale and Iceberg Salad!
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 24.6 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2772 mg | 59% | |
*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.
