Creamy Kale Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nutrient-dense kale salad with creamy buttermilk dressing, tamed red onions, and a crunchy topper of quinoa and seeds. Hearty and flavorful with healthy fats and plant protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup buttermilk
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons mayo (or greek yogurt)
- 1 tablespoon dijon (or whole-grain mustard)
- 1/4-1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 small red onion, sliced in thin rounds
- 1 cup water
- 1 tablespoon baking soda
- 10-12 ounces lacinato kale, destem and cut into 1-2 inch pieces
- 2 tablespoon olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/2 cup fresh dill, loosely packed
- 1 cup quinoa, cooked
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup hempseeds
- 1/4 cup sesame seeds
- 1 tablespoon tamari or braggs (optional)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 30m
- Sodium
- 1202mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 565mg
- Calcium
- 249mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1202MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.