Rule #279: “If at first you don’t succeed, just dust yourself off and try again.”
Ever need a go-to salad that’s delicious, easy, and healthy? This is just that! Creamy Kale Salad with Crispy Panko is your new favorite salad that pairs well with so many main dishes. It took me quite a few times to perfect this kale salad. It’s hard to really make kale something everyone in the crowd WANTS to eat, but I think I’ve finally found the answer!
We love to have our Creamy Kale Salad with Crispy Panko Breadcrumbs with the following:
I just love a good go-to salad that’s so good for you and also delicious! Read about these health benefits of kale.
To Make the Creamy Dressing
First, we will make the creamy dressing for our kale salad. In a medium bowl or mason jar, combine 1/3 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tbs. Dijon mustard, 1/4 cup capers, 1/4 cup red wine vinegar, 1/4 cup fresh chopped parsley, 1/4 cup fresh chopped dill, 1/2 tsp. freshly ground black pepper, and 6 tbs. extra-virgin olive oil.
I like to use a little mason jar like this one to shake all of the ingredients together. Feel free to just whisk it all together in a bowl though.
Your dressing should be emulsified and look just like this pic below. You can keep this little gem stored in your fridge, covered, for up to 3 days ahead of time.
To Make the Crispy Panko Breadcrumbs
Now, we’ll make the Crispy Panko Breadcrumbs. Over medium-high heat, melt 2 tbs. unsalted butter.
Pour in 1/2 cup plain Panko breadcrumbs.
Stir and sprinkle in 1/2 tsp. garlic powder.
Assemble the Creamy Kale Salad
I like to use only the greens of the kale, so after washing, I tear off the reedy stems and chop it up into smaller pieces.
Next, pour in your creamy dressing.
Then sprinkle in the crispy panko breadcrumbs.
Add in about 1/4 cup of grated or shaved Parmesan and give everything a delightful lil’ tossie-poo.
Ain’t she pretty? The even better part about this salad is that you can keep it in your fridge for about 3 days after assembling and have it as a quick snack or lunch!
Creamy Kale Salad with Crispy Panko
Ingredients
For the Creamy Dressing
- 1/3 cup mayonnaise we use mayo with olive oil
- ¼ cup plain Greek yogurt
- 2 tbs. Dijon mustard
- ¼ cup capers drained
- ¼ cup red wine vinegar
- ¼ cup fresh flat-leaf parsley chopped
- ¼ cup fresh dill chopped (or ½ tsp. dried dill)
- ½ tsp. freshly ground black pepper
- 6 tbs. extra-virgin olive oil
Crispy Panko Breadcrumbs
- 2 tbs. unsalted butter
- ½ cup plain Panko breadcrumbs
- ½ tsp. garlic powder
For the Salad
- 3 cups kale greens stems removed, chopped
- ¼ cup grated Parmesan
Instructions
To Make the Creamy Dressing
- Combine all ingredients in a medium bowl or mason jar. Whisk or shake until combined. Store in the fridge until ready to serve. (Can be made and stored up to 3 days ahead of time.)
To Make the Crispy Panko
- Melt the butter in a small saucepan over medium-high heat. Toss in the Panko breadcrumbs and sprinkle on the garlic powder. Stir to combine. Cook just until breadcrumbs are golden-brown (about 3 minutes)
To Assemble the Salad
- In a large bowl, toss the kale greens with the dressing, crispy Panko breadcrumbs, and Parmesan cheese.
- Cover and store in the fridge for 20 minutes, allowing the dressing to soften the kale.
Nutrition
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.