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Dinner, Lunch

Chopped Kale Salad

Avery Lowe
Recipe by Avery Lowe

Tip: Cooking Mode

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  • Prep 10 mins
  • Total 12 mins
  • Easy
  • Serves 8

This is the perfect chopped kale salad served with a simple citrus vinaigrette dressing.

TIP: Use the reversible shredding disc to shred whole carrots and Parmesan cheese.

TIP: Swap romaine lettuce for kale for a more neutral flavor.

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Cooking mode

Step-by-step instruction without your screen going to sleep

  • 16oz kale, stems removed
  • 1 cup dried cranberries
  • 1 cup candied walnuts
  • 1 naval orange, peeled, cut in half, thinly sliced
  • 1/2 cup shredded carrot
  • 1/2 cup shredded Parmesan cheese

DRESSING

  • 1 cup extra-virgin olive oil
  • 1/3 cup fresh orange juice (about 2 oranges)
  • 2 tablespoons white balsamic vinegar
  • 1 clove garlic, peeled
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon Dijon mustard

Utensils

  • Step 1

    Install the chopping blade in the XL Precision Processor® Bowl. Working in batches, place 1/3 of the kale in the bowl. Install the lid, then select CHOP. When the program has completed, run the CHOP program again. Place chopped kale into a large mixing bowl and repeat this step with the remaining batches of kale.

  • Step 2

    Wipe the bowl clean and reinstall the chopping blade. Add all dressing ingredients to the bowl in the order listed and install the lid. Select PUREE.

  • Step 3

    To assemble the salad, massage the kale with half of the prepared dressing. Then top with dried cranberries, candied walnuts, orange slices, carrots, and Parmesan cheese. Drizzle with remaining dressing and serve.

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