Keto Green Goddess Kale Salad

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    15 min

Keto Green Goddess Kale Salad

7 ratings

I love making green goddess dressing with avocado because it adds so many healthy fats and is a great way to incorporate fats into your diet. The key to this salad is to make sure to let the green marinate in the fridge for several hours to allow the kale to wilt and soften. It makes for a super delicious salad that would go with any protein. The anchovies are optional especially if you want to make this vegan.

  • Net Carbs

    0.6 g

  • Fiber

    3 g

  • Total Carbs

    3.7 g

  • Protein

    1.8 g

  • Fats

    31.1 g

295 cals

Keto Green Goddess Kale Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Kale

    Kale

    10 cup, chopped

  • Apple Cider Vinegar

    Apple Cider Vinegar

    4 tablespoon

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    ¾ cup

  • Avocado

    Avocado

    1 each

  • Flat Fillet Anchovies In Olive Oil by Cento

    Flat Fillet Anchovies In Olive Oil by Cento

    2 pieces

  • Salt, Sea Salt

    Salt, Sea Salt

    1-½ teaspoon

  • Vegetables Fresh Herbs Tarragon by Freshdirect

    Vegetables Fresh Herbs Tarragon by Freshdirect

    2 tablespoon

  • Cilantro

    Cilantro

    2 tablespoon, chopped

  • Parsley, Fresh

    Parsley, Fresh

    2 tablespoon, chopped

  • Basil

    Basil

    2 tablespoon, chopped

Recipe Steps

steps 4

15 min

  • Step 1

    Wash and tear or chop kale into smaller pieces. It doesn’t have to be perfect.
    Step 1
  • Step 2

    Combine vinegar, olive oil, seeded and peeled avocado and the rest of the ingredients into a blender and blend until combined and creamy. Leave out the anchovies if you are looking for a vegan version.
    Step 2
  • Step 3

    Pour vinaigrette over the chopped kale and toss well.
    Step 3
  • Step 4

    Taste and adjust vinegar and salt to your liking. You can add black pepper if you would like too. Let the salad marinate in the fridge for 4-6 hours to allow the kale to wilt slightly so it is easier to eat.
    Step 4

Comments 8

  • RousingRadish687809

    RousingRadish687809 4 years ago

    Good idea !

    • Amber

      Amber 4 years ago

      Yum yum!! I added extra garlic and added lemon juice. Great side dish!

      • Anonymous

        Anonymous 5 years ago

        I enjoyed this a lot but did add the garlic and lemon juice also used Avocado oil in stead

        • Mthomsen396

          Mthomsen396 6 years ago

          I also added 3 cloves of fresh garlic and a tablespoon of lemon juice into the blender ingredients and it turned out fantastic! Thank you for this recipe...I love it!

          • Elaine

            Elaine 6 years ago

            Added shrimp and lemon juice. Excellent!

            • marloes40

              marloes40 6 years ago

              Great recipe! ....didn’t add the anchovies but did add a bit of lemon juice!

              • Katia

                Katia 6 years ago

                Sounds delicious!! Will try today! Thanks for sharing!

                • recipewriter

                  recipewriter 6 years ago

                  I hope you do! If you can't source all the herbs, parsley and basil will work just fine just up the amount by a few tablespoons.