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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

Ingredients
  

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

Instructions
 

  • 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!

Notes

    • 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.