Kale Salad with Chimichurri and Hummus

February 20, 2014
3 Ratings
  • Serves 1
Author Notes

A raw kale salad with a ka-pow chimichurri dressing and a creamy floor of lemony hummus. I used fresh oregano that I've managed to keep alive on my windowsill all this brutal winter but you could sub dry or another fresh herb. Substantial and satisfying especially with a hunk of bread to clean up the plate. —Laurie

What You'll Need
  • Kale Salad
  • 1 handful (large) baby kale, chopped
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons red onion, thinly sliced
  • 2 tablespoons sliced almonds, toasted
  • 1/2 avocado, cubed
  • 1/2 cup hummus, plain with a squeeze of lemon or from your favorite recipe
  • Chimichurri
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, peeled and roughly chopped
  • 1 cup packed, italian parsley
  • 2 tablespoons fresh oregano
  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  1. Put all ingredients into a blender and process until thoroughly mixed. Leftover sauce is great on meats and pasta and also freezes well.

See what other Food52ers are saying.

1 Review

Meghan D. June 16, 2017
I was so excited when I saw this recipe! And even more excited when my husband who is a red meat eater agreed to eat it. I always add hummus to my salads at Whole Foods so I knew it'd probably be good. I made this as a side dish as a compromise with grilled chicken and honestly? We will be making a version of this every week. Thank you!