kale salad with ginger umami vinaigrette
kale salad with ginger umami vinaigrette

Full of Flavor Kale Salad

5/5
An earthy asian-inspired kale salad that's simple and adaptable, yet vibrant and fresh due to the aromatic properties of ginger and garlic. Mix-in fresh herbs or serve with crispy, seared salmon.

Prep Time: 15 minutes

Cook Time: 0 minutes
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Recipe Rundown

kale salad, ginger umami vinaigrette, edamame, scallions, sesame seeds, avocado

If I had a house salad, it would be this because it’s full of flavor. But what does this mean?

It’s aromatic, savory, salty, bitter, sour – just a nice balance of tastes…

And its all thanks to the ginger umami vinaigrette which is creamy and earthy, yet vibrant and savory at once. For such a complex salad, it’s surprisingly simple and adaptable.

Ginger Umami Vinaigrette

Literally, you can even swap the kale for a combination of salad greens (red leaf, butter, or romaine) with excellent results. For an upgraded meal-worthy status, try adding seared salmon.


Steps for this Kale Salad

  1. Wash and dry the kale
  2. Blend the ginger umami vinaigrette
  3. Prepare add-ins (edamami, avocado, salmon)
  4. Toss the salad greens with the dressing, rub the kale for a couple minutes
  5. Add a pinch of salt per serving

Tip: You can even boost the fresh factor by adding an array of leafy herbs – optional but recommended.

To try this salad with fresh herbs

Remove the stems of the herbs, chop and toss with the greens just before serving.

Try mixing and matching these herbs by the handful:

  • thyme
  • rosemary
  • basil
  • sage
  • cilantro
  • parsley
  • mint
kale salad, avocado, sesame, edamame, scallions

Since I know you’ll want to make this your own, rest assured that this kale salad is very versatile. If you are in the mood for more bold, adventurous salads, you will LOVE this grilled steak salad or try this easy smoked salmon salad with lemon dill dressing.

kale salad with avocado

Full of Flavor Kale Salad

An earthy asian-inspired kale salad that's simple and adaptable, yet vibrant and fresh due to the aromatic properties of ginger and garlic. Mix-in fresh herbs or serve with crispy, seared salmon.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: kale, salad
Prep Time: 15 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 183kcal
Author: Chef Sara Furcini

Ingredients

  • 1 recipe ginger umami vinaigrette
  • 2 bunches lacinato kale de-stemmed and chopped
  • ½ cup frozen shelled edamame boiled
  • 1 avocado
  • 1 tsp fresh lemon zest

Instructions

  • Fill a small pot ¾ full with water adding a generous pinch of salt. Bring water to a boil and add edamame. Cook 1 minute and remove with a strainer spoon to cool.
  • In a large bowl, massage the kale with about 1/2 cup of the dressing. Season with about 1 pinch of salt per serving. Taste and add more dressing and salt and serve with edamame, avocado, and lemon zest.

Notes

Add-Ons:
Fresh herbs, sesame seeds, roasted shiitakes, seared salmon, avocado
Storage:
Store the dry kale in a separate container from the dressing for up to 1 week in the refrigerator. Once the kale is tossed with the vinaigrette, it will last for no more than 2 days in the refrigerator.

Nutrition

Serving: 2cups | Calories: 183kcal | Carbohydrates: 18g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 991mg | Fiber: 4g | Sugar: 1g | Vitamin A: 13560IU | Vitamin C: 168.9mg | Calcium: 221mg | Iron: 2.7mg

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