Kale Salad with Creamy Herb Dressing

Main course / Vegetarian

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  • Preparation
    15 mins
  • Serves
    4

Ingredients

  • Creamy herb dressing

  • ¼ cup Chobani® Plain Whole Milk Greek Yogurt

  • 2 teaspoons minced garlic

  • 1 tablespoon diced shallots

  • 2 tablespoons white balsamic vinegar

  • 2 teaspoons Dijon mustard

  • ¼ teaspoon kosher salt

  • ½ teaspoon fresh ground black pepper

  • ¼ cup grapeseed oil

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon fresh chopped oregano

  • ¼ cup fresh chopped parsley

  • 1 tablespoon fresh chopped dill

  • Kale salad

  • 8 ounces baby kale

  • 1 sliced avocado

  • 1 cup orange segments

  • 1 cup cooked quinoa

  • 1 cup thinly shaved fennel

  • ¼ cup toasted pumpkin seeds

Made with Chobani®

Whole Milk Plain

Find this product in store

Steps

  • Creamy herb dressing

  • 1

    In a food processor, combine garlic, shallot, vinegar, mustard, salt, and pepper. Process until smooth, and slowly add oils in a steady stream. Add herbs and yogurt, and process until fully incorporated. Transfer to a sealable container and refrigerate until ready to serve.

  • Kale salad

  • 1

    Add all salad components to a large bowl and toss with dressing until evenly coated. Divide salad evenly into four bowls and serve.

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Made with Chobani®

Whole Milk Plain

Find this product in store

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