Chopped Kale Salad

If you know me, then you know I’m a meal planner and avid ‘salad for lunch’ eater. To avoid the blah taste of the same thing every week, I generally like to switch it up a bit! One week it’s romaine and cabbage, and the next it might be spinach or arugula.

Well, this week I went with a Chopped Kale Salad that has become my all-tine favorite! My boyfriend initially didn’t care for the kale in one salad that I made but he totally approves when it’s prepared this way, and says it definitely makes it edible… ha, he sure does have a sense of humor!Β  It almost reminds me of tabbouleh, but with kale!

This salad holds up throughout the week without browning or wilting, and stays fresh as can be. I generally prep my lunches (and my boyfriend’s) on Sunday to last us through Friday! The meal prep containers (set of 7) that I use weekly can be purchased on Amazon for $15 — they’re stackable, microwavable, diswasher safe, reusable; and can be found here.

Here is what you’ll need:

  • 1 large bundle of kale
  • 1/2 bag shredded carrots
  • 1 red bell pepper, cut into strips
  • Dried cape cod cranberries
  • Sunflower seeds
  • Avocado
  • Salad dressing OR an olive oil, lemon and pinch of salt mix

* More suggestions to add to your salad: crumbled feta, diced cucumbers, bacon bits, chopped red onion

Bust out your trusty chopper/food processor/blender — I used my good ol’ Ninja. You will need to do this in multiple batches!

Wash the kale and gently cut the leaves off the stem; place batches in your Ninja (or preferred chopper) and pulse until the kale is completely chopped. Think, tabbouleh-like consistency – but kale is obviously more rough than parsley so not as ‘fine’ — use your best judgment! Repeat with the remainder of kale. Set aside in a large bowl.

Do the same with the carrots and red bell peppers and add to the kale.


Toss to combine…6458942_origΒ 

Now, if you’re meal prepping like I do for lunch, divide your salad into individual containers. Then add the cranberries and sunflower seeds. If you’re serving this as a side dish for dinner, go ahead and add them right in and toss to combine. At this point, feel free to add in anything else you love in your salads: feta, cucumbers, bacon bits, onions, etc.


I generally wait until the morning of to add sliced avocado (to avoid overnight browning) and dressing to my salad! I prefer lighter, olive-oil based dressings with this, but use whatever your taste buds desire! My go-to this week is Ken’s Lite Northern Italian with Basil & Romano dressing… nomnomnom.

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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