This is one of my absolute favorite summer salads. I originally posted this kale salad recipe last summer and still can’t get enough. It’s super easy to make, and the combination of mint & dill is absolutely divine. The variety of textures and flavors also make it really fun to eat.

I also love it because it’s packed with fiber, antioxidants, vitamins, minerals, healthy fats, good carbs and protein. It’s low-glycemic, gluten-free and dairy-free and just about one of the best things you can eat. I’m obsessed!

Chopped Summer Kale Salad Recipe

Prep Time: 10 minutes
Total Time: 10 minutes
Serves 4-6

Ingredients:

• 1 15 ounce can garbanzo beans, drained and rinsed well
• 1 medium zucchini, chopped into 1/4 inch cubes
• 1 medium cucumber, chopped into 1/4 inch cubes
• 1 yellow, orange or red bell pepper, chopped into 1/4 inch cubes
• 1/2 large red onion, chopped into 1/4 inch cubes
• 3-4 large leaves green kale, stemmed & chopped into 1/2 inch pieces, then massaged for 30 seconds to soften
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 tablespoon extra virgin olive oil
• 1 1/2 tablespoon red wine vinegar
• 1/2 teaspoon sea salt (plus more to taste)
• 1/4 teaspoon freshly ground black pepper

Recipe: Rinse and prepare all produce. In a large salad bowl, add the beans, veggies and herbs then drizzle with the lemon juice, vinegar and olive oil. Add sea salt & pepper to taste and toss well to combine. If you can, let sit at least 15 minutes to let the flavors come together. Store in an airtight glass container up to 5 days in the refrigerator.

Tip: When chopping the veggies the idea is to make them all about the same size as the garbanzo beans.

Chopped Summer Kale Salad Recipe (I’m In Love!)

• Author: Elizabeth Rider
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: Serves 4-6 1x

Print

Pin

---

Scale 1x2x3x

Ingredients

• 1 15 ounce can garbanzo beans, drained and rinsed well
• 1 medium zucchini, chopped into 1/4 inch cubes
• 1 medium cucumber, chopped into 1/4 inch cubes
• 1 yellow, orange or red bell pepper, chopped into 1/4 inch cubes
• 1/2 large red onion, chopped into 1/4 inch cubes
• 3–4 large leaves green kale, stemmed & chopped into 1/2 inch pieces, then massaged for 30 seconds to soften
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 tablespoon extra virgin olive oil
• 1 1/2 tablespoon red wine vinegar
• 1/2 teaspoon sea salt (plus more to taste)
• 1/4 teaspoon freshly ground black pepper

---

Instructions

Rinse and prepare all produce. In a large salad bowl, add the beans, veggies and herbs then drizzle with the lemon juice, vinegar and olive oil. Add sea salt & pepper to taste and toss well to combine. If you can, let sit at least 15 minutes to let the flavors come together. Store in an airtight glass container up to 5 days in the refrigerator.

---

Notes

When chopping the veggies the idea is to make them all about the same size as the garbanzo beans.