Kale Salad

This salad has been a hit in the Hegde house. I make a big batch and eat it every other day during the week. It’s the perfect meal prep salad, nutritious as can be, and fills you up with the good stuff!

Serves: 4


  • For the Salad
    • 4 large handfuls of kale, shredded
    • ½ cup quinoa, cooked
    • 5 Persian cucumbers, sliced
    • 1 large carrot, sliced or grated
    • 10-15 olives, quartered
    • ½ cup raisins
    • ½ cup sliced almonds
    • ½ cup feta cheese, crumbled
  • For the tofu
    • 16 oz block extra firm tofu
    • Salt and pepper
    • 1 tbs vinegar (any kind works)
    • 1 tbs olive oil
    • Whatever spices you want
      • Garlic powder
      • Onion powder
      • Paprika
      • Lemon pepper
  • For the dressing
    • 3 tbs olive oil
    • 1.5 tbs balsamic vinegar
    • 1 tsp dijon mustard
    • Salt and pepper
    • 1 clove garlic, grated or crushed
    • Chili flakes


  • For the Tofu
    • Heat a large pan or griddle on medium heat
    • Slice the tofu into 4 even blocks, and rub with the oil, vinegar, and seasonings
    • Place into the dry pan and cook for 5-7 minutes on each side, or until golden brown
    • Transfer to a plate and chill in the fridge
  • For the Dressing
    • In a large bowl, which together all the ingredients until completely creamy and emulsified
  • For the salad
    • Add all the ingredients into a bowl and toss to combine. 
    • Toss evenly with the dressing. 
    • Slice the tofu into preferred pieces and serve atop the salad

Chef’s tips:

  • Although for many dressings you need to slowly drizzle the oil into the acid, due to the emulsification properties in the mustard, you can just mix in a large bowl together
  • Feel free to mix and match ingredients in the salad. Instead of raisins, add grapes or strawberries. Instead of feta, add shaved parmesan. Instead of carrots, add bell peppers…the sky’s the limit. 

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