Coconut Ranch Kale Salad. Vegan. Gluten-Free. Dairy-Free. Meal-Prep Friendly. Absolutely irresistible!
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This salad is perfect for any time of the year, especially in warm weather where you may opt for something light, yet hearty.
This was inspired by these salads here on That Green Lyfe, and pairs well with ice cold Beet Lemonade.
Ingredients
Here are the ingredients you’ll need for the coconut ranch dressing:
- coconut milk
- vegan mayonnaise
- fresh parsley
- fresh chives
- fresh dill
- garlic powder
- onion powder
- cayenne pepper
- salt & pepper
See recipe card for additional ingredients quantities.
How to Make the Coconut Ranch Dressing
To make the dressing, whisk together the coconut milk and mayonnaise in a small bowl. Add the fresh herbs, garlic powder, onion powder, and a pinch of cayenne pepper, stir to combine, then season with salt and pepper. Refrigerate until ready to use.
Variations
- Salad Wrap – Take your coconut ranch kale salad on-the-go by wrapping it with whole wheat tortilla or flatbread.
- Vegetarian – Make this salad vegetarian and use regular parmesan cheese instead of plant-based parmesan.
Not a fan or ranch dressing but still want kale? Try my Curly Kale Salad w/ Lemon Tahini Dressing
Prefer a non-vegan version of a Kale Ranch Salad? Try this one over at Key to My Lime.
Top tip
Massage the kale. DO NOT SKIP THIS STEP in the recipe card. Kale is fibrous and can be difficult to munch compared to other greens like romaine lettuce or spinach. The rubbing, kneading motion helps to tenderize the kale and make it easier to chew and digest. Massaging the kale also a fantastic was to eliminate some of the bitterness.
Recipe
Coconut Kale Ranch Salad | Macros Included
Ingredients
For the Dressing
- 4 tablespoons coconut milk
- 4 tablespoons vegan mayonnaise
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 2 teaspoons fresh dill, chopped
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pinch cayenne pepper
- salt & pepper to taste
For the Salad
- 1 large sweet potato, cut into ¼ inch thick half moons
- 1 tablespoon + 2 teaspoons extra virgin olive oil, divided
- 1 teaspoon + ½teaspoon chili powder, divided
- salt & pepper (to taste)
- 8.5 ounce canned chickpeas, drained and rinsed
- 1 large bunch curly kale, stems removed, roughly chopped
- 1 avocado, thinly sliced
- 2 tablespoons vegan parmesan, grated
Instructions
- Preheat the oven to 400°F (200°C).
- To make the coconut ranch dressing, whisk together the coconut milk and mayonnaise in a small bowl. Add the fresh herbs, garlic powder, onion powder, and a pinch of cayenne pepper, stir to combine, then season with salt and pepper. Refrigerate until ready to use.
- Place the sweet potato slices on a large baking sheet and drizzle with 1 tablespoon of olive oil and season with 1teaspoon of chili powder, salt, and pepper. Toss to coat in the seasoned oil, then spread the potato slices out on the baking sheet in an even layer. Place in the hot oven and bake for 35-40 minutes, until tender.
- Dry the chickpeas with a paper towel and place on a small baking sheet. Place the chickpeas into the oven to bake until dried out and crisp, around 30 minutes.
- While the chickpeas are still warm, place in a medium bowl. Add the remaining 2 teaspoons of oil and ½ teaspoon of chili powder. Toss to combine and season with salt and pepper.
- Place the kale in a large bowl, add a large pinch of salt and massage the kale with your fingers, rubbing the salt in.
- Top the kale with the baked sweet potatoes, chickpeas, avocado and parmesan. Drizzle with coconut ranch dressing to serve.
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