Kale Broccoli Slaw Salad
This healthy and easy kale salad is the perfect addition to any meal! Clean eating and gluten free can be delicious! This salad is packed with whole foods such as kale, broccoli, and pecans. Perfect as a light lunch or holiday side dish! Make it dairy free by omitting the Parmesan cheese. The broccoli slaw dressing is quick to prepare in your blender. Try adding a touch of sweetness with dried cranberries. Make it vegetarian by not adding the turkey bacon.
Servings: 8 people
Calories: 193kcal
Cost: $5.00
Equipment
Ingredients
Dressing
- 1/4 cup diced onion
- 1/4 cup extra virgin olive oil
- 2 Tbsp lemon juice
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- a pinch black pepper
Salad
- 4 cups, packed kale, thinly sliced/chopped
- 1 12 oz bag broccoli slaw salad mix
- 3-4 slices cooked turkey bacon, chopped
- 1/2 cup chopped pecans
- 1/4 cup Parmesan cheese, finely grated or dairy free version
Instructions
- Combine all dressing ingredients in a Magic Bullet or blender and blend until smooth.
- Mix all salad ingredients in a large bowl.
- Pour dressing over the top and toss salad until all ingredients are distributed throughout.
- Let favors mingle in fridge until you are ready to serve or eat immediately.
Notes
This salad lasts and lasts in the fridge without any changes to the consistency. It is the perfect salad to make on Sunday and enjoy the entire week with a protein of choice!
To add another layer of flavor, roast and salt the pecans. I do this by heating a small frying pan over very high heat and then add a little coconut oil to the pan. Once the oil has just barely started to smoke, I remove from the burner and add in the pecans and a dash of sea salt. Stir the pecans a few times. You will know they are done when you can smell them.
Nutrition
Calories: 193kcal