A salad you can prep ahead makes weekday lunches or dinners come together quickly. This kale salad from Kathleen Ashmore is served with a super-easy homemade hummus dressing (just combine hummus, olive oil, lemon and salt). Add grilled chicken or chickpeas for extra protein and enjoy all week long!
- 1 English cucumber diced
- 2 heads Tuscan kale stemmed and chopped
- 1 head of fennel diced
- 2 red yellow or orange peppers, diced
- 4 green onions thinly sliced
- 1 cup cherry tomatoes diced
- 3/4 cup toasted pumpkin seeds
- ¾ cup feta cheese broken up
Creamy Hummus Dressing:
- ½ cup hummus
- ¼ cup olive oil
- Juice from ½ of a lemon
- ¼ teaspoon Kosher salt
Make the Dressing:
If your hummus is very smooth and “drippy” this will come together easily in a mixing bowl. If it’s thicker, a high speed blender makes quick work of it.
Combine the dressing ingredients and whisk or blend until very smooth.
In a large serving bowl, combine all of the salad ingredients.
Pour dressing over the salad and mix well.