Kale Crunch Salad
This kale crunch salad is so easy and simple to make, and is filled with a tasty mix of crunchy vegetables! With vegan, vegetarian, and keto options.
Prep Time 15 minutes mins
Salad Base
- 2 Heads Romaine Lettuce chopped
- 1 Bunch Kale or 3-4 cups, chopped
- 1 Yellow Bell Pepper diced
- 1 Orange Bell Pepper diced
- 1 1/2 Cups Raw Broccoli stems removed, finely chopped
- 1 1/2 Cups Shredded Carrots
- 1/4 Medium Red Onion finely diced
Recommended Toppings
- Bleu Cheese
- Vidalia Onion Vinaigrette
Start by prepping all of your vegetables. Be sure to wash and dry the kale and romaine before preparation.
Add all of the ingredients into the bowl, with the bleu cheese (if using). For best results, let the salad sit in the fridge for 1-2 hours so the flavors can mix.
Serve the salad THEN add in the vinaigrette. Always add the dressing at the last minute - putting it on too soon decreases the crunch!
Enjoy!
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- I strongly recommend this salad with Vidalia onion vinaigrette and bleu cheese. However, feel free to omit the cheese for a vegan option.
- For a more filling meal, feel free to add in any proteins or toppings you like, such as nuts and seeds.
- To make this salad keto, omit the onions and replace with scallions, which is a suitable substitute for most people. Also use the keto dressing of your choice!
- This salad travels well, as long as the dressing is not added yet!
- The salad will keep in the fridge for about 3-4 days.