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5 from 1 vote

Kale Salad With Roasted Red Pepper Dressing

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Salad
Cuisine: American/Canadian
Keyword: Candida-friendly, gluten-free, kale salad, Keto, roasted red pepper dressing
Tag: candida-friendly, gluten-free
Servings: 2
Calories: 496kcal


  • 120 grams Roasted Red Pepper from the jar
  • 1/4 cup Basil Leaves
  • 1 Garlic clove, small
  • 2 tbsp Lemon Juice
  • 1/2 tsp Sea Salt
  • 1/4 cup Extra Virgin Olive Oil divided
  • 8 cups Kale leaves, chopped
  • 1/2 cup Cherry Tomatoes halved
  • 1/4 cup Almonds sliced


  • To a food processor, add the roasted red pepper, fresh basil, garlic, lemon juice, salt and half of the olive oil. Blend for 15 seconds until mostly smooth. Scrape down the sides of the bowl, then while the food processor is running stream in the remaining olive oil.
  • In a large mixing bowl, add the chopped kale. Pour half of the dressing over the top of the kale and massage the leaves for about a minute or until the kale is wilted and tender.
  • Divide the kale evenly onto plates and top each plate equally with tomatoes and almonds. Drizzle salad with remaining dressing. Enjoy!


Use sunflower seeds instead of almonds.
Keeps well in the fridge for 2 to 3 days.
Health Facts
Kale is high in vitamin K which is a fat soluble vitamin that is very important for bone health. Studies show that vitamin K (best when paired with Vitamin D which is also found in kale), can support an increase in bone density which in turn has been shown in studies to minimize the risk of bone fractures. Strong bones are important for everyday life functions, and especially important when training at the gym as your bones need to be strong and healthy to reduce the risk of injury!


Calories: 496kcal | Carbohydrates: 32g | Protein: 16g | Fat: 38g | Saturated Fat: 4g | Sodium: 1509mg | Potassium: 1610mg | Fiber: 3g | Sugar: 2g | Vitamin A: 27425IU | Vitamin C: 364.8mg | Calcium: 479mg | Iron: 5.6mg