One Bowl Party-In-Your-Mouth Kale Salad

Kale Salad Recipe

Would you believe that with all the cooking I do, I rarely take the time to make myself lunch? Typical. A solo chop and stir often feels like too much work! But today I was craving something green and crunchy so I whipped up this one bowl party-in-your-mouth kale salad. It took three minutes (seriously) from start to finish, including the chopping. The trick to this one-bowl salad is to skip the hassle of making a dressing – just drizzle all of the dressing ingredients on top of your greens and mix away. I basically used up leftover veggies that sounded like they’d go well together. Although this particular combo of fennel and kale with a dab of Sriracha makes for a particularly satisfying and delightful bite, I encourage you to play around with whatever you have in your fridge. Lately, I’ve started adding canned chickpeas and some dried cranberries for a touch of hearty sweetness. Ready, set, chop away!

One Bowl Party-In-Your-Mouth Kale Salad

Course Salad
Author Nealy Fischer

Ingredients

  • 2 Cups Curly Kale, Chopped
  • Small Handful Red Onion, Thinly Sliced
  • Small Handful Fennel, Thinly Sliced
  • 1/2 Cucumber, Thinly Sliced
  • Handful of Roasted Hazelnuts, Chopped

For The Dressing

  • Dijon Mustard
  • Lemon Juice
  • Olive oil
  • Sriracha Sauce
  • Salt and Pepper

Instructions

  1. Chop and mix salad ingredients straight into the bowl you plan to eat from.

  2. Drizzle dressing ingredients onto salad ingredients to taste. Rather than measuring, I just squeezed the dijon right on the salad (about a teaspoon), squeezed half a lemon, a drizzle of oil, a squeeze of sriracha, and salt and pepper.