Grilled Kale Salad

If you are a fan of roasted kale chips, you are going to love grilled kale.  No need to turn on the oven, just fire up your grill and a few minutes later you’ll have crispy, delicious kale that even your kids will eat.  Really.

There isn’t a tastier way to eat your greens than to roast or grill a bunch of kale.  What you do with it after you grill it is totally up to you.  It’s ready to eat straight from the grill. It can be a side dish or a snack or whatever you want it to be because it is perfect as-is.  Or you can use it like traditional chips and dip it in your favorite dip.  Just make sure the dip isn’t too thick as these chips aren’t as sturdy as a tortilla chip, of course.  Think salad-dressing consistency dip.

Yet another option is to turn the crispy kale into a salad.  That’s what I did here, and it was fabulous.

I made a smoky raspberry barbecue dressing to go with my grilled kale salad. The smoky flavor paired with the tart raspberries complimented the crispy kale perfectly. This dressing also works well as a dipping sauce if you choose to use your grilled kale as chips.  I know you’ll love it, too!

You can try my quick and healthy homemade dressing, or use your favorite.  Either way, you have to try a grilled kale salad.  It’s my new favorite summer salad!

Grilled Kale Salad with Smoky Raspberry Barbecue Dressing

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• Author: Healthy Happy Mama
• Total Time: 15 minutes
• Yield: 1 large or 2-3 smaller salads 1x

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Description

Grilled Kale. If you like roasted kale chips, you’ll love it grilled!

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Ingredients

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For the kale

• 1 large bunch laticino kale
• avocado oil, or oil of choice
• coarse salt
• freshly ground black pepper

for the dressing

• 1/3 cup raspberries
• 1/4 cup good-quality, smoky-flavored barbecue sauce
• 1 tablespoon plain greek yogurt (omit to make vegan)
• 1 tablespoon water

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Instructions

1. First, place all of the ingredients for the dressing in a blender and blend until smooth. Set aside. Note:  The amount of dressing this makes will be more than you need for one bunch of kale.  You can reduce the recipe to make less, but I love having extra dressing to use on future salads!  It will keep in the fridge for 3-5 days.
2. Preheat your grill to medium. After you have washed and dried your kale leaves, brush them lightly with oil and then sprinkle with salt and pepper.  Place on direct heat, making sure the leaves are as flat against the grill as possible.  If they curl under each other they won’t get as crisp. Grill for 2-3 minutes, and then carefully flip the leaves and grill for another 1-2 minutes.
3. Carefully remove the tough stems with a knife. Cut or tear your kale leaves into large pieces and divide among plates.  Top with dressing.  Enjoy!

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Side Dish
• Cuisine: American

Nutrition

• Serving Size: 1 large salad
• Calories: 298
• Sugar: 20g
• Sodium: 260mg
• Fat: 14g
• Carbohydrates: 36g
• Protein: 6g