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    Home » 10 Minute Salads

    Kale and Broccoli Salad with Creamy Balsamic

    Filed Under: 10 Minute Salads, Low Carb, Make Ahead Salads, Vegan, Vegetarian, Winter Salads

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    This healthy kale and broccoli salad will blow you away with its variety of textures, bright colours and our tastebud awakening creamy balsamic dressing. A satisfying make-ahead salad perfect for entertaining large crowds.

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    KALE AND BROCCOLI SALAD IN PORTRAIT

    I usually make this salad with regular broccoli but when I walked into the greengrocers it was looking a bit worse for wear. I turned the corner and ran across gorgeous little bunches of broccolini which is milder and sweeter than regular broccoli and at 2 bunches for $3 (what a bargain) I just couldn’t resist. 

    The ingredients in kale And broccoli salad with variations

    • Kale was used as a base for this salad as the leaves are strong and hold up well in a salad. It can be replaced with any hearty leafy greens such as chard or silverbeet to hold up to the creamy dressing in this salad. 
    • Broccoli for its full strong green flavour and crunch swap it with cauliflower, Brussels sprouts or spring asparagus.
    • Carrots for a pop of colour and sweetness try some grated raw sweet potato or try red cabbage or radicchio for a pop of crimson colour instead.
    • Chopped pecans for butteriness, crunch and protein which can be replaced with any nuts that take your fancy such as walnuts, almond, macadamias or even seeds such as pepitas or sunflower seesaws.
    • Creamy balsamic made with protein-rich tahini, balsamic and a dash of maple for sweetness swap with store-bought balsamic glaze.
    INGREDIENTS FOR KALE AND BROCCOLI SALAD

    How to make this kale and broccoli salad

    1PREPARE KALE
    Wash your kale under cold running water, either rip the leafy parts of the kale from the ribs or cut them off with a knife then discard the ribs. Finely shred your kale leaves.
    Place your kale leaves in a large mixing bowl, add some salt and 2 tablespoons of oil and gently rub the leaves together for approximately 3-5 minutes to soften your kale for a more palatable salad. Don’t overdo it as you don’t want your kale to turn to mush.

    • WASHING KALE UNDER COLD RUNNING WATER
      WASH YOUR KALE
    • STRIPPING KALE STEMS BY HAND
      STRIP YOUR KALE BY HAND
    • CUTTING KALE STEMS WITH A KNIFE
      OR CUT STEMS WITH A KNIFE
    • Cutting kale with knife on a chopping board
      CUT THE KALE
    • MASSAGING-KALE
      MASSAGE YOUR KALE
    • MASSAGED KALE IN BOWL
      UNTIL SOFT

    2PREPARE YOUR VEG & NUTS 
    Wash and trim your broccolini and chop finely.
    If you are using regular broccoli, trim any woody stem ends or tough leaves from your broccoli with a knife and then chop roughly to make 2 cups.
    Wash the carrots, peel then cut off the tops and bottoms. You can either coarsely grate or cut into a small-medium dice or even julienne.
    Roughly chop the pecans.

    • CUTTING BROCCOLI INTO SMALL FLORETS WITH A KNIFE
      CUT BROCCOLI
    • FINELY CHOPPED BROCCOLINI
      FINELY CHOP BROCCOLINI
    • CUTTING CARROTS WITH A MANDOLIN/V-SLICER
      CUT CARROTS
    • CHOPPING PECANS ON WOODEN BOARD WITH KNIFE
      CHOP PECANS

    3MAKE YOUR DRESSING
    Add all your dressing ingredients in a glass jar, season with salt and pepper and shake until well combined. Check the consistency it should be like mayonnaise and if it is too thick add some more water.
    If you prefer a smoother consistency then add all your dressing ingredients to a small food processor or blender, season and blitz until well smooth.

    • CREAMY BALSAMIC INGREDIENTS IN A GLASS JAR
      ADD DRESSING INGREDIENTS TO JAR
    • SHAKEN CREAMY BALSAMIC INGREDIENTS IN A GLASS JAR
      SHAKE DRESSING TO COMBINE

    4ASSEMBLE YOUR KALE AND BROCCOLI SALAD
    Add the carrots, broccoli and chopped pecans, spoon over the dressing and mix well to combine.
    Arrange in salad bowl and keep chilled until you are ready to serve.

    • ADD ALL INGREDIENTS TO BOWL
      ADD INGREDIENTS TO BOWL
    • MIXING KALE AND BROCCOLI SALAD
      MIX WELL TO COMBINE

    Serving ideas 

    I love tahini with anything that has lamb or eggplant in it we have served this salad with some harissa lamb cutlets for a weekday dinner and some fried eggplant rounds  for an easy lunch. 

    You could also pair it with any  Middle Eastern style dishes or grilled meats such as pork or lamb or even oily fish works well with this salad.

    • Lamb kofta
    • Chicken shawarma 
    • Falafel 
    • Deep-fried eggplant
    KALE AND BROCCOLI SALAD IN PORTRAIT

    Mum's fried eggplant recipe

    Slice your eggplant into rounds, dredge in rice flour or cornflour, then dip in a shallow bowl of iced water, let the water drain off, then fry in a large frypan with hot oil until golden (we use a mix of olive and canola oil or avocado oil). Voila, perfectly crisp and golden eggplant!

    Make ahead Tips and meal prep 

    • Don’t waste the stems of your broccoli they are just as tasty as the florets if they are prepared correctly. Cut off the very end of the stem and discard, then peel the outer skins and cut into bite-sized pieces. 
    • This salad can be made the day before and kept covered in the fridge until you are ready to use.
    • Creamy balsamic salad dressing stores well, covered, in the fridge, but bring it to room temp before using. After some time in the fridge, it may get a bit thick and need whisking and thinning with some water so it pours easily.
    • An ideal salad to meal prep for weekday lunches. Make it up and portion into containers. For some added protein try adding grilled chicken, flaked salmon or falafel.

    Looking for even more kale salad inspiration?

    • LANDSCAPE VIEW OF KALE AND CRANBERRY SALAD WITH CAMEMBERT ON WHITE PLATE ON GREY BACKGROUND
      KALE & CRANBERRY
    • COLOURFUL KALE AVOCADO SALAD
      COLOURFUL KALE & AVOCADO SALAD
    KALE AND BROCCOLI SALAD IN LANDSCAPE

    Kale and Broccoli Salad with Creamy Balsamic

    This healthy kale and broccoli salad will blow you away with its variety of textures, bright colours and our tastebud awakening creamy balsamic dressing. A satisfying make-ahead salad perfect for entertaining large crowds.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: American, Australian
    Keyword: Easy, keto, low carb, vegan, vegetarian
    Servings: 6 as a side
    Calories: 196kcal
    Equipment
    • Mandoline / V-Slicer
    • Box Grater
    Ingredients
    For the salad
    • ½ bunch of kale (6 stems approximately 260 grams)
    • 2 tbsps olive oil
    • 1 bunch broccolini or 2 cups chopped broccoli (approximately 110 grams)
    • 2 medium carrots (approximately 170 grams)
    • ⅓ cup pecans (chopped)
    For the creamy balsamic
    • ⅓ cup tahini
    • ⅓ cup Balsamic vinegar
    • 1 teaspoon liquid sweetner (honey, maple syrup, liquid stevia to taste)
    • ¼ cup water to loosen
    Metric - Imperial
    Instructions
    • Wash your kale and rip the leafy parts from the ribs, discard the ribs chop finely.
    • Add chopped kale to a large mixing bowl, add some salt and 2-3 tablespoons olive oil.
    • Massage the kale for 3-5 minutes until tender but don’t overdo it.
    • Wash and trim your broccolini and chop finely.
    • If you are using regular broccoli, trim any woody stem ends or tough leaves from your broccoli with a knife and then chop roughly to make 2 cups.
    • Wash and trim your carrots. Either grate your carrots coarsely or use a mandoline v-slicer to cut into bite-sized julienne.
    • Roughly chop your pecans.
    • Place your dressing ingredients in a glass jar, season and shake until combined. If you prefer a smoother consistency add to a small food processor or blender and blitz.
    • Add all your ingredients to the bowl with the kale, pour over the dressing and mix well to combine.
    • Taste and adjust seasonings according to your taste.
    • Keep chilled until you are ready to serve.

    Video

    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 196kcal | Carbohydrates: 11g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 33mg | Potassium: 188mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4380IU | Vitamin C: 33mg | Calcium: 60mg | Iron: 1mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
    pinterst - KALE AND BROCCOLI SALAD
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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