Vegan Kale Salad

Kale is one of my favorite leaves, in addition to its wonderful properties, its flavor and because it is a very versatile green leaf.



Para el aliño:

  • 2 cucharadas de aceite de oliva virgen extra
  • 2 cucharaditas de zumo de limón
  • 1/4 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida

Para la ensalada:

  • 225 g de kale crudo (8 oz), troceado, descarta los tallos y usa sólo las hojas
  • 2 tazas de garbanzos (330 g), cocinados o de bote
  • 1/2 taza de almendras crudas y sin sal (75 g), troceadas
  • 1 aguacate, troceado


  1. Mix all the dressing ingredients together in a bowl until well blended. Set aside.
  2. Place the kale in a large bowl and add half of the dressing. Massage the kale with your hands for 1-2 minutes until the kale is softer and has reduced slightly.
  3. Add the rest of the ingredients and dressing , stir, and serve immediately.
  4. Store leftovers in an airtight container in the fridge for 2-3 days.


  • The kale can be substituted for any other green leaf, although in this case it is not necessary to massage it.
  • If you do not consume oil, try the salad with my tahini dressing.
  • You can use other legumes, nuts or even seeds.< /li>
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