- Dish type
- Green salad
- Kale salad
Made with honey and orange juice, this crunchy kale salad is surprisingly delicious and packed with nutrients.
3 people made this
- 2 tablespoons cider vinegar
- 1 1/2 tablespoons fresh orange juice
- 1 1/2 teaspoons low-salt soy sauce
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons freshly grated ginger
- 2 tablespoons olive oil
- 2 bunches kale, stems removed, leaves thinly sliced
MethodPrep:30min ›Ready in:30min
- Whisk together vinegar, juice, soy sauce, honey and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
- Put kale in a large bowl. Drizzle with dressing and mix well. Using your hands, massage kale until softened, wilted and reduced in volume by about half.
Reviews & ratingsAverage global rating:(10)
Reviews in English (9)
I used powdered ginger. My husband and I liked it. I think the other reviewer's idea of the adding mandarin oranges and seeds/sliced almonds would make it even better. If I make this again, I will try those. I think my kids would like it better with those changes too. As is, it was not a hit with the kiddos.-07 Oct 2016
by Alexia Carifio
It was great! My husband hates kale, but after the dressing, he really liked the citrus taste. I’m going to add sunflower seeds, golden raisins, and cranberries. So good!-05 Jan 2019
I wasn’t sure how I’d like this salad being all kale but it was fantastic. I used ginger paste that I make in my Vitamix which I freeze instead of powdered ginger. I also added raisins, roasted, chopped walnuts and mandarin orange slices. And, lastly, I add more dressing.-10 Nov 2018
Kale, Mango, and Almond Salad with Honey Ginger Dressing
Kale is a member of the cruciferous vegetable family and is a relative of broccoli, cabbage, cauliflower, and bok choy. It is grown in Israel and has become very popular because scientists have discovered its importance in promoting good health.
The mango tree is a distant relative of the cashew and pistachio trees, and its origins lie in southern India. Today there are hundreds of mango varieties in the world. Shelly, Omer, and the very popular Maya mango were developed in Israel over 60 years ago.
Almonds are one of the seven species of plants mentioned in the Bible that have always been associated with the land of Israel. Together these foods create a terrific salad for a hot summer day enjoyed with a slightly sweet salad dressing that complements the flavors.
1 pound fresh kale or 10 ounces baby kale
1/3 cup dried sweetened cranberries or cherries
½ cup slivered almonds, roasted
1 ounce candied ginger, about ¼ cup slivered (optional)
Honey Ginger Dressing
2 tablespoons wildflower or clover honey
2 tablespoons rice wine vinegar or any light fruit vinegar (apple cider, pear, etc.)
1 tablespoon canola or corn oil
1. If using whole kale leaves, pull the leaves off of the stems and then layer the leaves on a cutting board. Using a chef’s knife, cut thin strips of kale and place them in a 4 quart mixing bowl. You should have about 12 cups.
2. Carefully cut the mango in half using a 5 inch utility knife or a special mango cutter. Remove the peel and cut the mango into ½ inch cubes. Add the mango to the kale.
3. If using the candied ginger, carefully cut the chunks into slices and then into thin sticks using a paring knife. Add to the kale mixture. Add the roasted almonds and then refrigerate the salad until ready to serve.
4. To make the dressing, place the mayonnaise in a 1 quart mixing bowl. Using a bar whisk, whisk the mayonnaise until it is smooth.
5. Add the remaining ingredients to the mayonnaise and whisk until smooth. Refrigerate until ready to use.
6. When ready to serve toss the salad with enough dressing to coat all of the ingredients but not make it soupy.
NOTE: Cooked chicken, salmon, or grilled tofu can be added to this salad for a main dish.
Quinoa and kale pilaf
1 tsp canola oil
1/2 onion, finely chopped
1 cup vegetable broth
1 cup red quinoa, rinsed and drained
1 bunch kale, chopped, about 8 cups
1. Heat a medium saucepan over medium. Add oil, then onion. Cook until soft, about 3 min. Add broth and 1/2 cup water. Bring to a boil. Stir in quinoa, then reduce heat to medium-low. Simmer, covered, until tender, about 20 min. Stir in kale until it wilts, 2 to 3 min. Remove pan from heat.
Slice out and discard the tough centre core from each leaf of kale, then chop the leaves.
Makes 4 Servings
Nutrients per Serving
11 g protein
45 g carbohydrates
5 g fat
6 g fibre
258 mg sodium
Kale Salad Recipe with Honey Ginger Dressing
Kale Salad Recipe with Honey Ginger Dressing This salad is simple to make and tastes absolutely fantastic. It is loaded with nutrition, not just from the kale, beets, carrots, pea shoots and sunflower seeds, but from a simple and powerful Asian dressing. The combination of the honey and ginger makes this salad sing and provides anti-bacterial, anti-inflammatory and immune boosting properties as well.
Top 4 benefits of ginger include:1. A natural anti-inflammatory
2. A natural pain reliever
3. Antibacterial properties
4. Extremely grounding (as it is a root grown in the soil)
Salad:1/2 bunch kale, de-stemmed and torn into bite-size pieces
1/2 cup toasted sunflower seeds
Dressing:1/2 cup olive oil
1 tablespoon ginger, minced
Combine dressing ingredients in a Mason jar and set aside. Place salad ingredients in a bowl. Pour dressing over salad and toss well.
Incredibly Healthy Sweet Heat Kale Salad With Shrimp 5 min read
Not too sure where the shrimp has been in our lives lately because shrimp is AWESOME!
Our lack of shrimp may be stemming from our fear of foods that come from the ocean (ocean’s a scary place these days if you haven’t noticed). But, we’ve decided we can’t let fear drag us down, because seafood can be a really great source of nutrients (just check out shrimp’s nutritional profile below), and reducing meat intake plus focusing on more of a Mediterranean style of eating has some serious health benefits.
So, we’ve decided to live by this rule:
1) Get sustainably caught fish.
2) Avoid large fatty fish, like tuna or swordfish (for the most part).
3) Avoid fish that live a long time, as they hold onto the most toxins.
4) Avoid the fish that are highest in mercury (shark, swordfish, king mackerel, or tilefish) and eat fish or seafood that contain lower levels of mercury (shrimp, salmon, pollock, and catfish).
5) Don’t eat fish daily.
6) Totally embrace shrimp again.
Shrimp Is Simple.
Having simple meals to go to that contain shrimp, are easy to cook and versatile has been awesome. Shrimp marinades beautifully, you only need a few pieces to really feel satisfied, and oh yeah, shrimp is also quite good for you.
Just 4 oz of jumbo shrimp contain:
- A unique source of antioxidant and anti-inflammatory carotenoid astaxanthin
- 107% daily selenium (which is an antioxidant) recommendation
- 78% daily vitamin B12 recommendation
- 52% daily protein recommendation
- And plenty of other nutrients such as choline, iodine, zinc and Omega 3
We’ve been frying up this Healthy Chili & Lemon Spicy Kale Salad With Shrimp lately, and it’s been addictive.
Mmmmmmm we could seriously eat this salad every single day! It has a kick, it’s a bit sweet, it’s LOADED with nutrition (healthy fats, complex carbs, veggies galore, protein, oh ma gawd!) and is so filling! The spicy shrimp is seasoned with tumeric, chili powder, and garlic and the dressing is perfectly sweetened with honey or maple syrup, making this sweet heat salad a flavor combination we’re obsessed with!
We also are obsessed with topping our salads with Manitoba Harvest Hemp Seeds lately, they really give them a nice buttery texture, while adding some pretty amazing nutrition benefits.
Massaging kale really helps to break down the bitterness and toughness of kale, and you can massage the kale and leave it in the fridge for a couple of days without it wilting. Therefore, we make a massive batch of this and have leftovers for the week! We love massaging our kale with extra virgin olive oil and salt.
It makes being healthy really easy. Get in on this salad and let us know what you think!
Also, if you’re looking for more ways to get your simple meal planning on, check out this ‘One Day Meal Plan For Healthy Eating.’
I remembered this amazing lunch I had with a dear friend in NY Botanical garden and I thought why not try one of the recipes at home. We were there in Spring and their menu had this chopped salad with tropical fruit.
Trick to make delicious Salad:
The trick to make chopped salad is to actually chop all the ingredients/ veggies real fine. It is very different eating salad with a spoon instead of a fork. Use a shark knife to chop the veggies almost the same size.
Veggies to use:
I used veggies that I had on hand. You can make this salad with just about any vegetable you like or have in the refrigerator. Just make sure to dice them real fine and they are all of approximately the same size.
Lettuce, kale (or any hearty greens), pepper, radish, onion, carrot, corn are perfect options. Diced cucumber, zucchini also are good.
Fruits in Salad:
I like adding fresh or dried fruit to my salads to add a nice (and surprising) sweet element to the dish. The salad I had in NYC had finely chopped mango in it. But you can add chopped pear, apple or pineapple or even berries.
The best part of this recipe is the ginger-honey dressing. It’s slightly spicy, sweet and tangy. Just a handful of simple ingredients are needed to make this homemade dressing:
- Grated Ginger
- Honey (or use agave-nectar for a vegan recipe)
- Vinegar – any kind you have on hand (rice wine, apple cider or red wine)
- Olive Oil
- Salt & Pepper
The quantities in the recipe is what worked for me, make sure to taste the dressing before adding to the salad and adjust all the elements to your liking.
Let’s check out what my fellow marathoners have cooked today for BM# 82.
Chia seeds provide you with some fruits, protein, fiber, and more nutrients that make the salad delicious and topped with honey and lime juice to make that delicious salad spicy and crunchy. Summer fruit salad garnished with all the fruits is fresh and delicious sweet salad dressing recipe with lime and honey gives you a perfect meal or snacks or dessert for summer like hot days!
Get the recipe here.
With this simple honey-lemon dressing I can’t refresh anything other than a seasonal fruit salad. I like that recipe exactly. Try your home now!
Get the recipe here.
Chopped Veggie Kale Salad with Sesame Dressing
A Chopped Veggie Kale Salad recipe that has lots of crunch, texture and flavour all topped with a homemade sweet sesame-ginger dressing. A healthy and nutrient-rich salad perfect for lunch or beside any dinner.
A super salad if there ever was one.
Friends, this kale salad with all the asian-flare from that sesame dressing has been taking over both my lunch box and dinner plate lately. So crispy and crunch and fresh and bright, this kale salad is the best way to eat all the veggies.
This completely gluten free and vegan possible salad (vegan possible when you sub out that honey for another liquid sweetener like maple syrup) is just so good and seriously easy to make.
With the warmer weather settling in, I am craving all the veggies. And not roasted veggies or steamed veggies, I want all the fresh and crunchy summery raw vegetables on my plate all at once. And salads are my favourite way to satisfy this craving.
And I don’t mean salad as in iceberg lettuce with bottled ranch dressing on top (as delicious as that can be), I mean super big and super beautiful salads made of dark leafy greens and a huge variety of textures and flavours on top. But dark leafy greens are a must!
MORE ABOUT THIS CHOPPED VEGGIE KALE SALAD RECIPE
Curly kale is the type of kale I use for all my kale salads (mostly because that is the only kind I can ever find at my local farmer’s market or grocery store). Curly kale can be tough so it’s best served in salad form when torn into small pieces and given a real good massage.
This dressing really steals the show. I have to admit I have been holding on to it for a while trying to find the perfect salad to showcase all of its deliciousness. A little bit of sesame oil goes a long way in most recipes, but especially dressings. My rule of thumb is 1 part sesame oil to 4 pars non-sesame oil. I’ve been obsessed with flax seed oil lately for dressings (that might have something to do with me forgetting to put EVOO on my shopping list for multiple weeks in a row now).
But the sesame together with a little bit of tamari (or gluten free soy sauce), lime juice and honey makes for an explosion of Asian-y flavours that taste just too good drizzled all over veggies.
I used a variety of different vegetables for this chopped veggie kale salad (if we’re being real, the salad was inspired by a fridge clean out). You can really use any combination of vegetables you’d like (or have to use before they spoil) but I found the combination of onions, snap peas, peppers, fresh herbs, carrots all chopped, sliced or grated and layered on top of the massaged kale like a rainbow to be the best.
This salad is best served the day it’s made. The flavours are the brightest, the freshest, the bestest (sorry, not sorry) on day one. If this salad, somehow, survives until day 2 I would make a little extra dressing to add on top as the sesame and honey and lime flavours get lost as the kale starts to break down even further after sitting in the fridge overnight.
This is the perfect side salad for 4 people when served beside any dinner or also make a great meal course for 2 people when you add some protein like chicken or shrimp, chickpeas, steamed edamame or even baked tofu.
Hail the Kale: 13 Kale Salads You Need for Spring
Each year we&rsquore faced with a new array of fad vegetables, coming fresh off a new season of Chopped or Top Chef. Cauliflower everything, romanesco, brussels sprouts &ndash they&rsquove all had their day in the sun. Several years after the emergence of the leafy green superfood Kale, and we still see it stocked on shelved and crowding recipe search results coast to coast.
Packed with vitamin C, beta-carotene, and low in calories and high in fiber, switching out your typical lettuce for one of the many kale varieties is a simple trade. Yielding delicious results. Summer vibes on the mind and increase in our daily salad provisions, we say Hail the Kale: 13 Kale Salads You Need for Spring.
Kale and Quinoa Salad with Honey-Ginger Dressing
It is time to expand the kale salad repertoire. I hope you have tried (and LOVE) this Easy Raw Kale Salad with Garlicky Dressing – I enjoy it about once a week. One of its benefits is the low number of ingredients – ingredients that I tend to always have on hand and ready to go I served this salad last night to some colleagues who are in town for work for an extended stretch. When I travel for work, I have to try so hard to eat just one serving of fruits and vegetables each day. I mean, if wine counted as fruit, I would be all set … but I digress. Suffice it to say, I know how hard it can be to eat healthy when you are traveling or just out of your routine. So when I was planning the dinner menu and had a bunch of kale and a pint of blueberries from my vegetable delivery burning a hole in my refrigerator, this seemed like a good choice to serve. This salad makes a great colorful addition to any entertaining table. If your guests are healthy or gluten-free (or both!), or if you have a heavier main course, give this a try as your side salad. And I don’t mind the leftovers, for packing my lunch for work tomorrow!
I served this salad last night to some colleagues who are in town for work for an extended stretch. When I travel for work, I have to try so hard to eat just one serving of fruits and vegetables each day. I mean, if wine counted as fruit, I would be all set … but I digress. Suffice it to say, I know how hard it can be to eat healthy when you are traveling or just out of your routine. So when I was planning the dinner menu and had a bunch of kale and a pint of blueberries from my vegetable delivery burning a hole in my refrigerator, this seemed like a good choice to serve.
This salad makes a great colorful addition to any entertaining table. If your guests are healthy or gluten-free (or both!), or if you have a heavier main course, give this a try as your side salad. And I don’t mind the leftovers, for packing my lunch for work tomorrow!