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Superfood kale salad with creamy herb dressing

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2 (as a main)
Author: Becca Heyes


For the superfood salad:

  • 1/2 head broccoli, separated into florets
  • 100 g roughly chopped curly kale (~4 cups)
  • 1 tsp extra virgin olive oil
  • 100 g cooked cannellini beans (~1/2 cup, or just under 1/2 a tin)
  • 40 g shelled pistachio nuts (~ 1/4 cup)

For the dressing:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 1 small clove garlic, peeled
  • Small bunch fresh basil
  • 1 tbsp Greek yogurt (or vegan yogurt)
  • 1/4 tsp onion granules
  • Salt
  • Black pepper


  • Start by cooking the broccoli florets in a steamer until al dente. If you don't have a steamer, boil the broccoli for a few minutes instead. When the broccoli is just tender, rinse it in cold water and set aside to cool completely.
  • Meanwhile, put the chopped kale in a large bowl, and add about a teaspoon of olive oil. Massage the kale with your fingertips for 30 seconds or so to help soften it up.
  • Add the remaining salad ingredients to the bowl, including the cooled broccoli, and mix to combine.
  • To make the creamy herb dressing, add a tablespoon of extra virgin olive oil to a mini food processor, along with the lemon juice, garlic clove, and fresh basil. Blitz well until no large pieces of basil or garlic remain. Add the Greek yogurt, onion granules, and a good pinch of salt and pepper, and blitz again to combine.
  • Serve the salad with the creamy dressing.