Vegan Crisp Kale and Iceberg Salad

Brighten up your mealtime with this Vegan Crisp Kale and Iceberg Salad, a refreshing and nutrient-packed dish that’s perfect for any occasion! Featuring a blend of hearty kale and crisp iceberg lettuce tossed with juicy cherry tomatoes, crunchy cucumbers, creamy avocado, and zesty red onion, this salad delivers the perfect balance of textures and flavors. A tangy homemade lemon Dijon dressing, lightly sweetened with maple syrup, brings everything together, while toasted almond slices add an irresistible crunch. Ready in just 20 minutes with no cooking required, this recipe makes a vibrant, plant-based side or light main course that’s as delicious as it is easy to prepare. Whether you're seeking a vegan dinner idea, a quick healthy lunch, or a crowd-pleasing salad for gatherings, this dish has it all.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 4 cups kale
• 4 cups iceberg lettuce
• 1 cup cherry tomatoes
• 1 medium cucumbers
• 1 large avocado
• 0.5 medium red onion
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon dijon mustard
• 1 teaspoon maple syrup
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup almond slices

Directions

Step 1

Start by preparing the kale. Remove the tough stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large mixing bowl.

Step 2

Wash the iceberg lettuce thoroughly, tear it into bite-sized pieces, and add it to the bowl with the kale.

Step 3

Rinse the cherry tomatoes and slice them in half. Add them to the salad bowl.

Step 4

Peel the cucumber, slice it thinly, and add to the bowl.

Step 5

Halve the avocado, remove the pit, scoop out the flesh, and cut it into small cubes. Add to the salad bowl.

Step 6

Thinly slice the red onion and add it to the salad.

Step 7

In a separate small bowl, prepare the dressing by whisking together the lemon juice, olive oil, dijon mustard, maple syrup, salt, and black pepper until well combined.

Step 8

Pour the dressing over the salad and toss gently to coat all the ingredients evenly.

Step 9

Sprinkle almond slices over the top of the salad for a crunchy texture.

Step 10

Serve immediately and enjoy your Vegan Crisp Kale and Iceberg Salad!

Nutrition Facts

Serving size	(1125.3g)

Amount per serving	% Daily Value*
Calories	969.2

Total Fat 77.7g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 1407.9mg	0%
Total Carbohydrate 64.3g	0%
Dietary Fiber 28.7g	0%
Total Sugars 24.6g
Protein 20.2g	0%

Vitamin D 0IU	0%
Calcium 472.0mg	0%
Iron 6.7mg	0%
Potassium 2771.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.4%

Protein: 7.8%

Carbs: 24.8%