Kale Salad with Creamy Poppyseed Dressing


People got on the kale bandwagon a long time ago.  In fact so long ago I think they have moved on to something else.  Well, I’m late to the game but HOLY $%#@ I LOVE KALE. THIS SALAD WAS SO GOOD. Like so good I never want another salad again.  I dressed the salad a couple hours before serving to help relieve a little bit
of bitterness and crunch from the kale – and I think that was the secret to
liking it so much.  The super sweet dressing pairs perfectly
with the bitter crunch, and after a few hours of marinading the kale turned into a perfect little bowl of deliciousness.  You can actually even dress the
salad several hours or the night before serving, making this a super easy make ahead dish.

  • 1 bunch kale
  • Handful (or two) Craisins
  • Handful (or two) Slivered Almonds
  • 1-2 Avocados
  • 3/4 cup light mayo
  • 1/4 cup plus 2 tablespoons skim milk
  • 1/4 cup plus 2 tablespoons sugar
  • 3 tablespoons white vinegar
  • 1.5 tablespoons poppy seeds
  • Pinch salt
Mix the kale, craisins, and almonds in a large bowl.  Make the salad dressing of mayo, milk, sugar,
vinegar, poppy seeds, and salt.  Toss the
salad with about half of the dressing.  Before
serving, add the avocado to the salad and toss with the remaining dressing (or less to taste).  I ate this the next day and it was sooooo good leftover (with grilled salmon on top!).