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Homemade Crunchy Kale Salad with Sunflower Seeds picture

Crunchy Kale Salad with Sunflower Seeds

This Crunchy Kale Salad is a vibrant mix of textures and flavors! Packed with nutrients, it's an easy and delicious side or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 large bunch kale (6 cups, rinsed well and chopped)
  • 1 large lemon (juiced)
  • 1 15-oz can garbanzo beans (drained and rinsed)
  • 1 large ripe avocado (diced)
  • 2/3 cup Parmesan cheese (grated, to taste)
  • 1/2 cup dried cranberries
  • 1/2 cup red onion (finely chopped)
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 5 Tbsp avocado oil
  • 3 Tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 cup fresh parsley (loosely packed)
  • 1 small clove garlic (optional)
  • 1 pinch sea salt (to taste)

Equipment

  • Large mixing bowl
  • Salad spinner
  • Chef’s knife
  • Cutting Board
  • Measuring cups and spoons
  • Whisk

Method
 

Instructions
  1. Start by rinsing the kale thoroughly under cold water. Remove the tough stems and chop the leaves into bite-sized pieces. Use a salad spinner to remove excess water.
  2. In a small bowl, whisk together the avocado oil, fresh lemon juice, Dijon mustard, and a pinch of sea salt. If you’re using garlic, mince it finely and add it to the dressing for an extra kick.
  3. In a large mixing bowl, combine the chopped kale, garbanzo beans, diced avocado, grated Parmesan cheese, dried cranberries, finely chopped red onion, sunflower seeds, pumpkin seeds, and parsley.
  4. Drizzle the dressing over the salad ingredients. Toss everything together gently, ensuring that the kale is well-coated with the dressing.
  5. Allow the salad to sit for a few minutes to let the flavors meld together. Serve immediately, or refrigerate for later. This salad is best enjoyed fresh but can be made a few hours in advance!

Notes

  • Massage the kale with a bit of salt to enhance its flavor.
  • Start with a small amount of dressing and add more as needed.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.