4.75 from 4 votes
Chopped Kale Salad
Chopped kale salad is an easy way to pack in the veggies while keeping you full and your taste buds entertained.
Total Cost $7.27 recipe / $1.21 serving
- 1bunch 8 oz. kale (lacinato/dinosaur or curly)$1.99
- 1medium cucumber $0.99
- 2small tomatoes $1.13
- 1 15 oz.canchickpeas $1.09
- 2large hard boiled eggs $0.44
- 1/3cupraw sunflower seeds $0.13*
- 3/4cupcreamy Caesar dressing $1.50
Remove the stem from each kale leaf by running the sharp tip of a chef’s knife along each side of the stem. Stack the stemless leaves one on top of each other like a deck of cards, then cut crosswise into thin strips (stack 4-6 at a time). Rinse the chopped kale leaves well to remove dirt, then dry in a salad spinner or roll in a lint-free towel to remove excess water.
Dice the cucumber, tomatoes, and hard boiled eggs. Drain and rinse the chickpeas.
Add the kale to a large bowl and top with the cucumber, tomato, hard boiled eggs, chickpeas and sunflower seeds. If serving the entire salad to guests, add the dressing and toss to coat. If you’ll be eating one to two servings at a time and saving the rest in the refrigerator, dress each serving just before serving so that the rest stays crisp.
*I bought just a handful of sunflower seeds from the bulk bins at the grocery store to reduce cost and waste.