Curried Kale Salad

It's summertime, and I'm looking to spend the least amount of time in the kitchen with no cook meals.

This kale salad is the perfect fit. It is quick to prepare and is a simple base recipe for you to build upon. Get creative and add in your own mix ins. Some substitutions that work really well in this recipe include:

  • Walnuts for the cashews (…you might also candy them for extra flavor!)

  • Dried cherries, figs or apricots for the craisins

  • Grilled chicken, steak or salmon for the garbanzo beans

Curried Kale Salad


  • 1 Large Head of Curly Kale, chopped

  • 1 Cup Cooked Garbanzo Beans, rinsed

  • 1 Ripe Avocado, diced

  • 1/2 Cup Dried Craisins

  • 1/4 Cup Salted Cashews

  • 1 Tsp. Curry Powder

  • Dressing:

  • 1/4 Cup Extra Virgin Olive Oil

  • 2 Tbsp. Tahini

  • 1 Tsp. Dijon Mustard

  • Lemon Juice, fresh

  • Salt + Pepper to taste


  1. Rinse kale thoroughly and chop into bite sized pieces, place in mixing bowl

  2. Rinse garbanzo beans, add curry powder and toss until beans are coated

  3. Add beans to kale mixture as well as craisins, avocado and cashews

  4. Prepare dressing by mixing olive oil, tahini, dijon & lemon juice. Add salt and pepper to taste

  5. Pour over kale mixture and toss until all leaves are coated

Be Well,