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Kale Salad with Ginger Salad Dressing

Published: May 14, 2016 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Serves Serves 4
Kale Salad with Ginger Salad Dressing
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Average Rating: 4.5 | Rated By: 3 users

For many it is the dressing that makes a good salad. Salad must also provide variety and balance. A good salad does not become simply a bowl of everything. In this salad, I used baby kale, creamy avocados, and sweet tomatoes and ended it with sweet red onion. But it is the dressing that ties everything together. A good salad is fresh, light and refreshing. Enjoy!

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Ingredients

  • THE DRESSING (1-cup)
  • 1 Tbsp. finely chopped shallots
  • 1 Tbsp. (1-inch) peeled and grated fresh ginger root
  • 1 garlic clove, minced
  • ½ cup extra virgin olive oil
  • 3 Tbsp. gluten free tamari sauce
  • 1 ½ Tbsp. rice vinegar
  • 1 Tbsp. gluten free ketchup
  • 1 Tbsp. water
  • THE SALAD
  • ½ lb. baby kale, stems removed
  • 1 small red onion, thinly sliced
  • 2 avocados cut to 1-inch cubes
  • ½ lb. tomatoes (preferably cherry or roma), quartered
  • 1 Tbsp. chopped parsley for garnish

    • Instructions

  • Whisk together all the salad dressing ingredients and set aside. The dressing will keep for a few days when refrigerated
  • Add kale, red onion, avocados and tomatoes into a large bowl. Add the dressing and toss. Sprinkle with parsley
  • NOTE: You don't have to use all the salad dressing


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