Kicking off 2022 with a truly simple and healthy salad.

Most days I do my go-to and try to eat a salad or veggies of some sort. But I easily get burned out on washing and chopping alltheveggies and so sometimes I simply want a salad that isn’t so high maintenance. And this unfussy breezy kale salad is it! The dressing is incredibly unfussy and well-seasoned. Worth keeping the briny flavor of the capers with the fresh herbs! And the garlicky crumbs are striking and add crunch and garlicky flavor.

I pile it high in a shallow bowl and serve it next to some form of protein. Typically it’s either air fryer salmon, shrimp or chicken and usually (always) top it with sliced avocado.

A simple, healthy and deliciously healthy meal!

To cook this Kale Salad with Creamy Caper Dressing Gather:

mayonnaise – Adds richness and creaminess.
plain nonfat greek yogurt – Helps keep this dressing creamy while still being light and healthy.
dijon mustard – Lends flavor and subtle tang.
capers – Adds body and a distinct briny flavor. Consider using less vinegar if sensitive to the flavor.
red wine vinegar – Gives this dressing fruity tang.
dill – Adds a fresh herbaceous flavor.
parsley – Will lend an earthy herbaceous flavor.
black pepper – This will add some subtle bite and flavor.
olive oil – Will richness and will round out the dressing.
butter – Lends a nutty flavor and will help crisp and brown the breadcrumbs.
garlic powder – For gentle garlic flavor. Feel free to increase or omit (if sensitive) depending on preference.
panko breadcrumbs – Gives this salad some crunchy texture and garlicky flavor.
kale – I like to use curly kale for this method.

Into your blender (or mini food processor), measure and add 1/3 cup mayonnaise (I use light, but you can use any kind), 1/4 cup plain nonfat greek yogurt and 2 tablespoons dijon mustard.

Next, add in 1/4 cup capers and 1/4 cup red wine vinegar.

Then add (roughly) 1/4 cup both fresh parsley and dill and 1/2 teaspoon freshly ground black pepper.

Secure the lid.

And slowly stream in 6 tablespoons olive oil.

Scrape down the sides as needed.

Cover the creamy caper dressing with plastic wrap and refrigerate while you make the rest of the salad.

Melt 2 tablespoons salted butter in a skillet. Once melted, add 1/2 teaspoon garlic powder plus 1/2 cup panko breadcrumbs.

Stir and toast over medium to medium-low heat until golden brown. Remove and set off to the side.

Lastly, strip the leaves from the stems of 2 bunches kale. You can compost the stems, use them in making stock or simply discard. Finely chop the kale leaves, rinse well and spin dry.

Transfer the chopped kale to a large bowl and toss with the dressing. How much is up to you but for 2 large bunches of kale, I use the whole recipe.

Toss to coat.

Transfer the dressed kale to a serving platter.

Top with the garlic panko and serve.

Serve as is!

If making in advance, keep everything separate and toss together right before serving.

Enjoy as is or serve alongside salmon, shrimp or chicken.