Rainbow Kale Salad With Low Fat Lemon Poppy Seed Dr

Name: Rainbow Kale Salad With Low Fat Lemon Poppy Seed Dressing (Vegan!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Creamy low-fat vegan poppy seed dressing; 1 can low sodium or organic canellini beans; 1/2 cup fresh lemon juice; 1/2 teaspoon grated garlic; 1 tablespoon poppy seeds; 1 1/4 tablespoons maple strup; Salad and nut cheese; 1 3/4 cups pecans; 1 cup water; 1 1/2 tablespoons nutritional yeast; 1/2-3/4 teaspoons salt (to taste); 6 cups medium-packed kale; 2 cups shredded purple cabbage; 1 grapefruit, peeled and sliced; 1 cup chunked pineapple; 1 handful toasted corn (corn nuts); 1 handful dried cranberries

Servings: persons

Creamy low-fat vegan poppy seed dressing
1 can low sodium or organic canellini beans
1/2 cup fresh lemon juice
1/2 teaspoon grated garlic
1 tablespoon poppy seeds
1 1/4 tablespoons maple strup
Salad and nut cheese
1 3/4 cups pecans
1 cup water
1 1/2 tablespoons nutritional yeast
1/2-3/4 teaspoons salt (to taste)
6 cups medium-packed kale
2 cups shredded purple cabbage
1 grapefruit, peeled and sliced
1 cup chunked pineapple
1 handful toasted corn (corn nuts)
1 handful dried cranberries

1
Drain and rinse the beans. Soak in water for 5-10 min. Drain, rinse, and soak 5-10 min again. Rinse again. Taste. If they are totally bland, you are ready to go. If not, repeat until they are bland.
2
Blend beans, lemon juice, maple syrup, and garlic in a food processor till smooth.
3
Stir in poppy seeds and salt.
4
Soak nuts in water for 1 hour. Drain well. Toss into a blender until crumbly, add nutritional yeast and salt. Use your fingers to press the crumbles into cubes, if desired.
5
Wilt the kale in the microwave for 3 minutes.
6
Toss kale with cabbage, pineapple, grapefruit, corn nuts, cranberries, and nut cheese.
7
Serve with love and drizzle with dressing as desired.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Creamy low-fat vegan poppy seed dressing, 1 can low sodium or organic canellini beans, 1/2 cup fresh lemon juice, 1/2 teaspoon grated garlic, and more.

Yes, Rainbow Kale Salad With Low Fat Lemon Poppy Seed Dressing (Vegan!) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rainbow Kale Salad With Low Fat Lemon Poppy Seed Dressing (Vegan!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions