This kale superfood salad recipe is packed with kiwi, oranges, black beans, kale, avocados and more! Plus, it is delicious, colorful and can act as a main or side dish.
Original post: February 2016 | Updated: January 2023
Why This Recipe Works
This is the perfect time of year to load up on superfoods. After indulging in holiday treats and comfort food, I need this power salad in my life every day.
I love this superfood kale salad because it is loaded with colorful and delicious superfoods that help my body and mind recuperate after an indulgent December.
Serve this healthy salad recipe as a main lunch meal or as a side salad for dinner this week!
Recipe Ingredients
Mixed greens – Use any type of lettuce (or a combination of different varieties), but the darker green it is the more nutrients it contains. Spinach or baby spinach are great additions. Give the greens a good rinse before adding them to the bowl.
Kale – Remove the kale leaves from the ribs, then either chop or break the leaves into small bite sized pieces before adding them to the salad.
Black beans – The beans add a punch of protein and flavor to the mix! Feel free to omit this ingredient for a leaner salad.
Avocados – Add the chopped avocado right before serving to keep it from turning brown. All other ingredients can be mixed the day before.
Tomatoes – Cherry tomatoes or grape tomatoes should be halved so they are easy to grab with a fork.
Kiwis – Cut a kiwi by removing the ends with a sharp knife first. Next remove the remaining peel until the green flesh is exposed. Cut in quarters lengthwise, then slice into bite-sized pieces.
Orange – Navel oranges, mandarin oranges
Dressing – Use the dressing of your choice, but homemade dressings are super easy to make and you’ll always know what is being put in them.
My favorite homemade vinaigrette dressing contains a mixture of extra virgin olive oil, vinegar (red wine vinegar or apple cider vinegar), citrus juice (lime juice, orange juice or lemon juice) and finely chopped onions (red onion or green onions).
Don’t forget to add chopped fresh herbs such as parsley, basil and chives, as well as freshly ground black pepper!
How to Make Kale Superfood Salad
Step 1
In a large bowl, toss together greens, chopped kale, black beans, avocado, tomatoes, kiwis and oranges. Cover and refrigerate until ready to serve.
Step 2
In a small bowl, combine the olive oil, vinegar, orange juice, onions and herbs. Mix well and refrigerate until ready to serve.
Just before serving, drizzle the dressing over the salad and gently toss.
List of Superfoods
Consider adding these healthy superfoods to your colorful salad:
- Fresh blueberries
- Broccoli florets
- Shaved brussels sprouts
- Salmon
- Strawberries
- Bananas (add just before serving)
- Minced garlic
- Sunflower seeds
- Sweet potatoes
- Slivered almonds
- Eggplant
- Shiitake mushrooms
- Walnuts
- Quinoa
- Maple syrup
Recipe Notes
- When prepping ahead of time, hold off on peeling and chopping the avocado until just before serving.
- Include extra protein and flavor by sprinkling in feta cheese or goat cheese.
- Store leftover salad in a sealed container in the fridge for up to 3 days.
- This is a great meal prep recipe! Adding the dressing at the time of prepping is encouraged since the moisture in the dressing will help to soften the kales leaves.
FAQ About Kale Salad
Kale salad is a leafy salad typically mixed with a salad dressing and other vegetables. The kale replaces (or is added to) other leafy greens.
Kale is one of the most nutrient-dense and low-calorie foods on Earth, making kale salad very healthy. Just make sure the other ingredients included in the salad are not loaded down with calories or fat.
Kale salad works best when its leaves are broken into very small, bite-sized pieces. It can easily be eaten with a fork, the way most other salads are consumed.
To make the kale in kale salad soft, mix it with salad dressing, place in an airtight container and store in the fridge for up to 3 days. The dressing will create soft, delicious bites of kale.
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Kale Superfood Salad Recipe
Ingredients
- 4 cups mixed greens rinsed
- 2 cups kale chopped, rinsed
- 15 oz black beans drained, rinsed
- 1 avocado peeled, pitted and chopped
- 10.5 oz cherry or grape tomatoes halved
- 4 kiwis peeled and chopped
- 1 orange peeled and chopped
DRESSING
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 tbsp freshly squeezed orange juice
- 2 green onions thinly sliced (white and light green parts only)
- 2-3 tbsp fresh chopped herbs (flat-leaf parsley, basil and chives are great options!)
Instructions
- In a large bowl, toss together greens, kale, black beans, avocado, tomatoes, kiwis and oranges. Cover and refrigerate until ready to serve.
- In a small bowl, combine the olive oil, vinegar, orange juice, onions and herbs. Mix well and refrigerate until ready to serve.
- Just before serving, drizzle the dressing over the salad and gently toss.
Notes
- When prepping ahead of time, hold off on peeling and chopping the avocado until just before serving.
- Include extra protein and flavor by sprinkling in feta cheese or goat cheese.
- Store leftover salad in a sealed container in the fridge for up to 3 days.
- This is a great meal prep recipe! Adding the dressing at the time of prepping is encouraged since the moisture in the dressing will help to soften the kales leaves.
Mmm this salad sounds wonderful! I love that you added kiwi in there too!