This kale salad is a meal, made perfect with the best dressing! Green goddess dressing is incredibly multi-purpose, but it is possibly best served with this incredibly tasty kale salad.
Make sure to use our recipe for Green Goddess Dressing for this recipe.
Table of Contents
- Green Goddess Kale Salad
- Green Goddess Kale Salad Ingredients
- How To Make Green Goddess Kale Salad
- What To Serve This Green Goddess Kale Salad With
- Do You Have To Use Kale?
- PIN this recipe to your SALAD Recipes Board or Dinner Ideas Board and Remember to FOLLOW ME ON PINTEREST!
- Green Goddess Kale Salad Recipe
Green Goddess Kale Salad
Salads are always tricky because they are either not anywhere near filling enough, or they leave you overwhelmed and are too rich to be an entire meal, like German potato salad. (I mean, so people say, but I am sure I could make a meal of it.)
The key is to make sure to customize this the way you like it, choosing to add whatever types of protein other ingredients you want to help round out your meal.
I like to cover my kale with all the other things I like to eat better, so I can’t see it. I cannot eat kale salads without a ton of other interesting ingredients, I just can’t. Sorry, kale.
Green Goddess Kale Salad Ingredients
Make sure to get the ingredients exactly right in this recipe by using the card down below; the ratios are key here.
- English cucumber
- Red onion
- Snap peas
- Cherry tomatoes
- Feta cheese
- A batch of Green Goddess dressing
- Cooked chicken breast
- Hard-boiled eggs
- Dried pecans
- Dried cranberries
How To Make Green Goddess Kale Salad
- Arrange the kale on a serving platter
- Evenly distribute the cucumber, red onions, snow peas, carrot, tomatoes, and Pepitas all over the top
- Sprinkle with the cheese and then drizzle the dressing over the top
What To Serve This Green Goddess Kale Salad With
Many people are content to just eat a salad like this on its own, without any of the extra toppings to try and bulk it out. Not me!
To really round this salad out and make a meal out of it, you need to serve it with some delicious protein to make sure you are getting complete nutrition.
The best topping is some simply cooked chicken breast. While typically very boring, it lends some much-needed protein to the salad while also giving another soft and juicy texture to the whole meal.
You can also cut up some hard-boiled eggs and top the salad with the slices, giving it not only some decorative, colorful flair but also some more savory protein.
Chickpeas would work for a vegetarian option as well!
Or, to make the salad a bit sweeter, top it with some dried cranberries or even some yogurt-covered raisins.
How you choose to serve this kale salad is up to you, but thankfully, it goes well with pretty much anything.
Do You Have To Use Kale?
This recipe uses kale not just because of its incredible nutrition but also because of the robust flavor it provides to any salad.
However, not everyone is a big fan of kale in their salads, so what could you replace it with?
A good replacement for the kale in this recipe might be to use arugula; the flavor is a lot more intense and peppery, but it will still give all of the great flavors that you want to help provide a backbone to the dressing.
Any leafy green would work well here as a replacement. However, try and avoid substituting regular lettuce, as the bland flavor will make the whole salad a little bit lacking in flavor.
Looking for more delicious Salad recipes? Try these out:
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Green Goddess Kale Salad
- Prep Time
- 20 minutes
- Main Course, Salad
- Karlynn Johnston
- 6 cups kale leaves washed with the stems removed
- 1 large English cucumber washed and sliced
- 1/2 cup thinly sliced red onion
- 1 cup snap peas washed and cut in half
- 1 small carrot washed, peeled then shaved into ribbons
- 1 cup cherry tomatoes cut in half
- 1/4 cup pepitas
- 1/2 cup Feta cheese crumbled
- one batch Green Goddess dressing
- 2 cups cooked diced chicken breast
- 4 large hard boiled eggs
- 1/4 cup dried pecans
- 1/4 cup dried cranberries
- Arrange the kale on a large platter on in a bowl.
- Evenly distribute the cucumber, red onions, snow peas, carrot, tomatoes and pepitas over the top.
- Sprinkle with the cheese, then drizzle the dressing over top. Serve with chicken to make it a meal!
2 cooked chicken breasts, diced
4 hard boiled eggs, peeled and sliced
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
I love all your salads, they are all so interesting, colourful and most importantly, they taste amazing! I can get into a rut just making a normal boring salads every night so when I make one from your extensive catalouge of recipes I am always shocked at how easy and delicious they taste. Really loved this salad, it works great as a lunch for one and keeps you going until dinner, not so that you are hungry wanting a snack in an hour. Highly recommend this recipe!!!!