For me, salads are all about that satisfying crunch. Whether it’s the crispiness of iceberg lettuce or the snap of a cucumber, I believe a salad is so much better when it’s got some bite.
That’s why I put together this salad — it’s a celebration of that crunchiness I love. Each ingredient is carefully chosen to bring out the textures and flavors. I’ve tossed in some green apple, roasted peanuts, and cabbage, but feel free to add any crunchy ingredient you like.
And here’s the best part about this salad: if you don’t dress it all at once, it stays fresh for days. I’ve enjoyed this salad even three days after making it, and it still tasted just as fresh as it did on day one.
Crunch Salad
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
Scale
FOR THE DRESSING
- 1 large bunch of cilantro (roughly chopped)
- 1 garlic clove (peeled)
- 1/4 cup of lime juice
- 1/2 teaspoon of honey
- 1/2 cup of extra-virgin olive oil
- Pinch of cumin (optional)
- Salt
- Black pepper
FOR THE SALAD
- 1 bunch (10 to 12 ounces of lacinato kale, chopped or torn into small pieces)
- 1/4 small green cabbage (chopped)
- 1 Granny Smith apple (diced (about 1/4 inch))
- 3 Persian or kirby cucumbers (diced (about 1/4 inch))
- 2 stalks of celery (diced (about 1/4 inch))
- 3 scallions (thinly sliced)
- 1/3 cup of roasted unsalted peanuts (roughly chopped)
- 1/3 cup of roasted unsalted seeds (such as sunflower or pumpkin)
- 3 ounces of feta cheese (crumbled)
- Salt
Instructions
- Step 1: Make the dressing by blending cilantro, garlic, lime juice, and honey in a food processor or blender. Slowly add olive oil until you get the desired consistency. Season with cumin (if using), salt, and pepper.
- Step 2: Prepare the salad by massaging kale with a pinch of salt in a large bowl for 1 to 2 minutes until the leaves darken and soften slightly. Add green cabbage, apple, cucumber, celery, scallions, peanuts, seeds, and feta. Pour over your preferred amount of dressing. Enjoy your crunchy delight!
- Prep Time: 15 minutes
- Category: Salad