Kale Tuscan Salad

This copycat Kale Tuscan salad from Scaddabush is hearty, packed with protein and fibre and most importantly has SO much flavour! Just a single cup of raw kale is packed with vitamins A, B, C, and K, all in under 33 calories and 6 grams of carbs. The little fat that kale does contain is filled with omega-3s, and consumption of these are highly encouraged! It takes a little bit of prep with those pickled red onions, but I promise you it’s so worth it! This is also a great meal prep option, once everything is prepped, all you have to do is mix in the dressing and enjoy!

Here is what you need:

Print Recipe
Kale Tuscan Salad
Course Salads
Cuisine vegan
Prep Time 15 minutes
Servings
servings
Ingredients
Salad
pickled red onions
Lemon honey dressing
Course Salads
Cuisine vegan
Prep Time 15 minutes
Servings
servings
Ingredients
Salad
pickled red onions
Lemon honey dressing
Instructions
Pickled Red Onions
  1. Thinly slice the onions and place in a mason jar or jar with a lid.
  2. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute.
  3. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
  4. Pickled onions will be ready to eat once they're bright pink and tender - about 1 hour
Lemon Honey Dressing
  1. Mix everything and place in a small jar, taste and adjust seasoning as needed.
  2. Gently coat the salad you may have extra dressing leftover. It can stay in fridge for 3 weeks. Enjoy!
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