Kale Salad with Sprouts and Seeds

Kale Salad with Sprouts and Seeds

Made  times
hawkeye154 0

"I learned how to make this recipe while working at a salad bar grocery store. It was the one item that we had to have to ensure that no riots would start. It is full of delicious super foods and super flavors! Each ingredient should be considered to taste. Some prefer more dressing while others prefer more seeds. Enjoy!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 30 m servings 495 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Whisk liquid amino acid, lemon juice, and olive oil together in a bowl until smooth; add red onion and alfalfa sprouts and stir to coat. Marinate onion and sprouts in the dressing for at least 15 minutes.
  2. Put kale into a large mixing bowl. Sprinkle sunflower kernels, pepitas, and sesame seeds over the kale. Pour the onion and sprout mixture with the dressing over the kale and seeds; mix together by hand to coat kale, massaging dressing into the leaves to soften.
  3. Cover bowl with plastic wrap and refrigerate salad at least 1 hour.


  • Cook's Note:
  • Low-sodium soy sauce can be used in place of the liquid amino acid.



Delicious and nutritious! I greatly reduced the portion for just me and for convenience used baby kale greens, I find them to be tender and sweet and because they were baby greens I did not have...

This is really good and has become our go-to kale salad recipe. I like it when it's still crunchy but also after a couple days when the kale has softened and really soaked up the juices. Sprouts...

Very good! I used sweet onions instead of red onions. I added more kale to it 6 hours later to crisp it up again for dinner and it was even better

From around the web