Recipe by QueenDump&Pour
"I have kale coming out of my ears from the garden, so I was looking for another way to eat this most revered food. My cousin Pam helped me come up with the recipe, and it is delicious. It was even better the next day!"
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chopped kale (ribs removed)
chopped red onion
plain Greek-style yogurt
lemon, zested and juiced
Great recipe. I 'massaged' the torn kale in a bowl with a dash of kosher salt for 2-3 minutes to break down the fibres and make it more toothsome. I also added 1 Tbsp. of tahini to the dressing for an even creamier version and added dried cranberries. Thank you for an inspirational recipe!
This was realllly good! I only had pumpkin seeds, and used splenda instead of sugar and diced red pepper instead of raisins to make it lower calorie. It was awesome!! I will make again!
I loved this! Classic twist on broccoli salad. i added curry powder to dressing, ledt out onions, and added celery
Excellent salad. With kale being at the very top of the most nutrient-dense foods on this planet, we’re always looking for more ways, other than smoothies, to incorporate this superfood into our eating regime. Used an entire 6 ounce container of Greek yogurt (3/5 cup), and added 4 ounces of crumbled feta cheese and 1 tablespoon tahini. While the dressed out salad had a slight hint of bitterness which we found desirable, adding an extra step by massaging the kale will substantially remove the natural bitterness and tenderize it too (type ‘massage kale’ into your search engine to see different techniques). Nice recipe, QD&P.
Kale is popular at my house, so we use it pretty often in soups, casseroles, etc. and as a substitute for spinach on occasion. However, I needed an interesting salad for a dinner party and decided to try this kale recipe. It was a huge hit and both couples at the party asked for the recipe during dinner. I used a mix of raisins and dried cranberries, but that was the only change. I also followed the tip to "massage" the kale and could really tell the difference. One note is that the salad decreases in volume after sitting in the dressing for a while, so take that into account when preparing this for a crowd. Will definitely use this recipe in the future!
This is a great recipe. I've made it as written and also with subs as once I didn't have Yogurt so used sour cream. I've also used cranraisins and pecans or I've diced apples and feta. Use your imagination. I always try to make enough for left overs. This recipe can also be made the day before. I recommend messaging the kale with a little olive oil, the lemon and a pinch of sea salt until it turns bright green and starts to soften, usually 3 to 5 minutes.
I used 3 Tbsp of lemon juice instead of lemon zest, pine nuts instead of sunflower seeds, craisins instead of raisins, I added cucumbers because I love them & also some grated parm. Yummy...I had two very large bowls. It tastes better after resting in the refrigerator.
I was looking for a "new" way to use the beautiful kale in my garden. This is a super easy and delicious way to do just that! The only change I made was to add some feta cheese (which I love), and leave out the raisins (which I hate!).
After having it only two weeks ago, I am making it tonight for a "garden party" (where most of the ingrediants are from the garden), and I know my guests will gobble it up!
Thank you for a delectable and easy recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Kale Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 96
** Calories from Fat: 54
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