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Overhead shot of a kale salad topped with sliced avocado, parmesan shavings, hazelnuts, chickpeas, and dried cranberries

Kale Salad with Green Goddess Yogurt Dressing

This Kale Salad with Green Goddess Yogurt Dressing is a perfect hearty salad with tons of texture and flavor. It's topped with chickpeas, avocado, dried cranberries, toasted hazelnuts, and parmesan cheese. The dressing is a super creamy and it's filled with with tons of fresh herbs. You will want to eat it by the spoonful! Definitely not a boring salad!

Course Main Course, Salad
Cuisine Healthy, Vegetarian
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 -6
Author Molly | Spices in My DNA

Ingredients

For the green goddess dressing

  • 1/2 of an avocado, pitted
  • 1 clove garlic
  • 2 tablespoon champagne vinegar
  • juice of 1 lime
  • juice of 1 lemon
  • 1/2 cup + 2 tablespoons plain Greek yogurt (I used nonfat but feel free to use full fat for a creamier result)
  • 2 tablespoons chopped fresh chives
  • 1/2 cup flat leaf parsley, chopped
  • 2 tablespoons chopped fresh tarragon
  • 1/4 cup chopped fresh basil
  • small handful cilantro, chopped
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the salad

  • 1 bunch kale, de-stemmed and chopped
  • 2 tablespoon olive oil
  • pinch of salt
  • 2 cups shredded green or purple cabbage
  • 1/3 cup dried cranberries
  • 1/2 an avocado, diced
  • 1/2 cup hazelnuts, toasted
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • shaved parmigiano reggiano cheese for topping

Instructions

  1. Begin by making the dressing. Combine all all dressing ingredients in a food processor or blender. Blend until all ingredients are incorporated and dressing is smooth and creamy. Taste to season with more salt and pepper if desired. Set aside.

  2. Add the kale to a large bowl. Drizzle with 2 T. olive oil and a healthy pinch of salt. Massage the kale with your hands for a few minutes to break down the fibers a bit. This will make the kale more tender, flavorful, and easier to eat. Next, toss in the cabbage, cranberries, avocado, hazelnuts, and chickpeas. Toss with desired amount of dressing until coated. You will likely have some leftover. Portion into bowls and top with shaved cheese. Serve!