A sweet and tangy salad with lots of great crunch! You can have this on it’s own for a light meal or as a side salad with grilled meat, seafood, or tofu.
Prep Time20 minutesmins
Cook Time0 minutesmins
Resting Time15 minutesmins
Total Time35 minutesmins
Course: Salad
Cuisine: Vegetarian
Keyword: Entree Salad, Plant-Based, Side Salad
Servings: 4large salads
Author: Melanie Steele, RD
Ingredients
For the Dressing (makes about 1 cup)
½cupavocado oilor olive or canola oil
¼cupwhite wine vinegar
¼cuphoney
¼cupmayonnaise
1small shallotchopped (optional)
1tspdry mustard powderor prepared mustard
1tbsppoppy seeds
For the Salad
1large bunch of curly green kale
1medium kohlrabi
1cupblueberries
1cuproasted chickpeashomemade or store-bought
Instructions
For the Dressing
Add all ingredients except poppy seeds to blender, or a food processor and blend until smooth. You can also add ingredients to a large bowl and use a hand immersion blender.
Stir in poppy seeds.
Leftover dressing will keep in the refrigerator for up to 7-10 days. The oil might separate over time, but you can just give it a good shake or re-blend before using.
For the Salad
Wash kale and remove stems. You can tear up the leaves into smaller pieces or slice into thin ribbons.
Trim and wash kohlrabi leaves (if your kohlrabi has them), and slice into thin ribbons. Peel the thick outer layer of kohlrabi grate the inside.
Mix kale and kohlrabi together in a large bowl and toss with ¼-½ cup creamy poppy seed dressing and set aside for 15-30 minutes before serving.
Top salad with blueberries, chickpeas and extra salad dressing, if desired.
Notes
If roasted chickpeas aren’t your thing, you can substitute for an equal amount of nuts or seeds. I like roasted pumpkin seeds or walnuts in this salad.
TO MAKE VEGAN: substitute vegan mayonnaise for the regular mayonnaise and maple syrup for the honey.