Kale Salad with Peanut Dijon Dressing
Prep time: 
Total time: 
Serves: 4 servings
  • 3 cups loosely packed dinosaur kale, chopped
  • 3 cups loosely packed curly kale, stems removed and chopped
  • 1 red bell pepper, diced
  • 3 cups (~8 oz) broccoli slaw
  • 1 (14.5 oz) can chickpeas, drained & rinsed
  • ½ cup peanuts
  • 2½ Tbsp natural, creamy peanut butter
  • 3 Tbsp olive oil
  • 3 Tbsp water
  • ½ lime, juiced
  • 1 Tbsp dijon mustard
  • ½ Tbsp maple syrup
  • ⅜ tsp salt
  • ¼ tsp pepper
  • 1 clove garlic, minced
  1. In a large bowl combine the kales, red bell pepper, and broccoli slaw; toss well and set aside.
  2. Combine dressing ingredients in a blender or mini food prep or food processor and process until creamy and smooth. Drizzle dressing over salad and toss well.
  3. Top salad with chickpeas and peanuts; serve immediately.
Recipe adapted from With Salt and Wit

If you like well-dressed salads (vs a light dressing), perhaps make 2x or 1.5x as much dressing. This suited me well, but just a note that it isn't a ton of dressing. Mix well, it will coat everything!

This salad is okay the next day. Not amazing, but definitely acceptable.
Nutrition Information
Serving size: ¼ recipe Calories: 378 Fat: 24.3 Carbohydrates: 30.8 Sugar: 4.8 Sodium: 548 Fiber: 9.5 Protein: 14.5 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2015/09/kale-salad-with-peanut-dijon-dressing-weekly-menu/