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 ¼ inch cubes
- 1 medium cucumber, chopped into ¼ inch cubes
- 1 yellow, orange or red bell pepper, chopped into ¼ inch cubes
- ½ large red onion, chopped into ¼ inch cubes
- 3-4 large leaves green kale, stemmed & chopped into ½ 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 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon red wine vinegar
- ½ teaspoon sea salt (plus more to taste)
- ¼ 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.
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Chopped Summer Kale Salad Recipe (I'm In Love!)
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Serves 4-6 1x
Ingredients
- 1 15 ounce can garbanzo beans, drained and rinsed well
- 1 medium zucchini, chopped into ¼ inch cubes
- 1 medium cucumber, chopped into ¼ inch cubes
- 1 yellow, orange or red bell pepper, chopped into ¼ inch cubes
- ½ large red onion, chopped into ¼ inch cubes
- 3-4 large leaves green kale, stemmed & chopped into ½ 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 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon red wine vinegar
- ½ teaspoon sea salt (plus more to taste)
- ¼ 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.
Laurie
So good! My fresh mint plants are doing well so I did an internet search for recipes using fresh mint and came across this one. Luckily I had all the ingredients. I whisked the lemon juice, olive oil and vinegar before I added it to the veggies. I made a half batch intending it to be for 2 lunches but I ended up eating the whole thing on lunch day 1 - it's that good 🙂
★★★★★
Lydia
Sooooo yummy! I paired this with your butternut squash carrot curry soup. Great soup and salad lunch...2 thumbs up from me and my roommate. Thanks for these recipes. I've been pescatarian for three years and I'm converting to a vegetarian diet. With your help, this is becoming a fun and healthy lifestyle change.
Elizabeth Rider
Hi Lydia, that combo sounds delish! Thank for sharing with us and thanks for stopping by to comment. ~E
Arrin Black
I couldn't even wait the 15 minutes for it to sit. SO GOOD!
Elizabeth Rider
I know, it's so good! Glad you like it 🙂
Ellen Allard
This looks too good for words. And perfect for summer!
Maggie2694
Loved this! Had everything on hand from my CSA order. And paired it with the cauliflower leek soup from your book. However, substituted the cauliflower with potatoes and added fresh corn. Not so low glycemic but, again, used fresh local produce and it was a nice treat for all!!! Thank you Elizabeth! Maggie
Cheryl Magby
I'm going to try this!!!
Cheryl Magby
Looks tasty!!!
Angela Schwartz Pinkelman
I can't wait to try it!
Josh Myers
Exquisite Elizabeth. Absoultely wonderful. Boom-shakalaka keep crushing it!
Elizabeth Rider
Thank you!!