Healthy and delicious leafy green salad with creamy, cheesy and garlicky dressing. Made with nutritious greens like kale, arugula and parsley. Enjoy this gluten-free, low-carb and keto salad as a side dish (4 servings) or as a light main (2 servings). You can top it with your favourite protein of choice for a more substantial meal.
3 large kale leaves, separated from the stem
1.5 cups chopped iceberg lettuce (Cos, Gem or Butter lettuce is also great here)
1.5 cups roughly chopped rocket (arugula
1 cup chopped parsley
For the cheesy dressing
2 tablespoons mayonnaise
3 tablespoons sour cream
1 small clove garlic, grated or minced
30 grams / 1 oz Parmesan cheese, grated finely
30 g 1/ 1 oz Cheddar or Tasty cheese, grated
1 teaspoon Dijon or yellow mustard
1–2 tablespoons lemon juice
Wash and drain the leafy greens and chop them roughly. If using kale, I recommend massaging it first to break down its fibres. This will make it softer and less chewy, and gentler on the tummy. To do so, sprinkle kale with a tiny bit of salt and lemon juice (if you like it tangy), grab handfuls and scrunch them a few times between your until wet and bruised.
In a large bowl, combine the dressing ingredients. It will look quite thick at this stage. Once you add the greens, use your hands to mix everything through.
Make-ahead tip: The leafy greens and the salad dressing can be prepared ahead but keep them separate until you’re ready to serve.
Leftovers: Pre-mixed salad leftovers will keep for a day. After that, the leaves will get quite soggy.
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 1.4 g
- Sodium: 276.6 mg
- Fat: 11.3 g
- Saturated Fat: 4.4 g
- Carbohydrates: 4.7 g
- Fiber: 1.4 g
- Protein: 6.7 g
- Cholesterol: 18.9 mg
Keywords: Salad, Kale, Parsley, Arugula, Cheese, Low-Carb, Gluten-Free, Keto, Vegetarian, Side