Houston's Emerald Kale Salad Recipe
All the flavor and fun of Houston's Emerald Kale Salad without the fuss of having to go out!
Servings: 4 servings
Calories: 453kcal
Ingredients
Salad
- 1 bunch green kale finely chopped
- ¼ head green cabbage finely chopped
- 2 green onions thinly sliced
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh Italian flat-leaf parsley, chopped
- ½ cup roasted salted peanuts chopped
- ½ cup shaved parmesan cheese
- 2 cups shredded cooked chicken breast (optional)
Roasted Peanut Vinaigrette
- 2 tablespoons rice vinegar
- 1 lemon, juiced, about 2 tablespoons
- 2 tablespoons avocado oil
- 2 tablespoon peanut butter
- 1 tablespoon maple syrup
- 1 clove garlic, grated
- 1 teaspoon sea salt
- ¼ teaspoon red pepper powder
Instructions
- Combine all ingredients for dressing—2 tablespoons rice vinegar, lemon juice, 2 tablespoons avocado oil, 2 tablespoons peanut butter, 1 tablespoon maple syrup, salt, and ¼ teaspoon red pepper powder if using—by whisking in small bowl or shaking together in a small mason jar with lid. Taste with a piece of kale or cabbage and adjust seasoning to taste.
- Put the kale in a large bowl. Drizzle with ¼ cup of the dressing and a generous pinch of sea salt. Massage the chopped kale with your hands until the kale is completely coasted and slightly wilted.
- Add shredded cabbage, green onions, mint, parsley, shredded chicken if using, half the roasted salted peanuts. Drizzle with the remaining dressing and toss gently to combine.
- Divide salad among plates. Garnish each serving with remaining chopped peanuts and shaved parmesan cheese.
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Notes
Store leftover dressed salad in a tightly covered container in the refrigerator for up to two days. Leftover dressed salad will take on a softer, marinated texture. Store leftover undressed prepped (i.e. washed, dried, and chopped) salad greens in the refrigerator for three days.
Leftover Roasted Peanut Vinaigrette will keep for three days in a tightly sealed container in the refrigerator.
Nutrition
Serving: 1serving | Calories: 453kcal | Protein: 36g | Fiber: 11g