This Green Power Tower Salad is a tall tower of green fuel for your busy day! My Sunny Maple Tahini Dressing coats a mix of sturdy, sweet winter greens including kale and Swiss chard. Protein-rich chickpeas and silky avocado mingle with the flavor-infused, ribbon sliced greens. Sweet winter citrus on the side. I added omega3-rich oil over top too!
This healthy-delicious salad is under 500 calories and has over 20 grams of protein. Devour it as an entree salad or split it with a friend as a side dish. This blend is loaded with iron, calcium, fiber, vitamins A and C, manganese and more! Get the recipe..
greens:
dressing:
boom.
You guys know how much I love raw chard salads, right? Well this salad combines chard AND kale. Quite the dynamic duo.
More of my chard salads:
* Chard "Christmas Tree Salad"
* Color Splash Chard Salad + BBQ Tofu + quesadillas
* Wilted chard with sticky tempeh logs
Leftover bunches of greens are perfect for whipping up a green salad filled with eclectic veggies. I used dino kale and green chard - but any winter green would be delish.
If you are going to eat the salad right away, you can use more delicate greens like spinach and arugula.
Add-on's. So many ideas for yummy topping for this salad if you'd like to add more goodies..
* miso-marninated, sauteed tofu cubes.
* shiitake mushrooms, sliced and sauteed in balsamic vinegar, pepper and oil.
* diced red bell pepper.
* tamari-sauteed maple tempeh.
* roasted cashews.
* raw pumpkin, hemp or sunflower seeds.
* a side of toast slathered in Vegenaise.
* diced sweet onion.
* Side of soup.
..the serving options are endless with this inspiring green power tower. Dig in!!
Nutritional info.. (for the entire salad. if splitting into two servings, halve the nutritional info too.)
Green Power Tower Salad
vegan, serves 1-2
Greens Salad
2 cups green chard, thinly chopped into ribbons
2 cups kale, thinly sliced into ribbons (dinosaur kale used)
*both greens organic
½ cup chick peas / garbanzo beans (canned/organic)
½ cup avocado, diced (+ a few slices for garnish)
⅛ teaspoon lemon zest
garnish:
1 satsuma, peeled
avocado slices
Vega Antioxidant Omega Oil blend (or other healthy oil) (drizzled over top to serve) (optional)
Sunny Maple Tahini Dressing:
1-1 ½ tablespoon creamy tahini, organic
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
2-3 teaspoon maple syrup
a few pinches black pepper
pinch salt
pinch cayenne
Directions:
1. Add all dressing ingredients to a small bowl, briskly stir with a fork until smooth and creamy. Set aside.
2. Rinse your greens under hot water. Then rinse in chilled water. Spin or pat dry. Slice into thin ribbons and place in large mixing bowl. Add lemon zest.
3. Rinse beans in hot water then in cold water. Remove chickpea skins if desired. Toast in saute pan if desired. Set aside.
4. Dice avocado and add to greens bowl. Set aside a few slices for garnish.
5. Add your dressing to your greens bowl and toss well. If you do not like your avocado a bit soft-edged from the tossing, add it after tossing greens with dressing.
6. Fold chickpeas into the greens.
7. I like the salad best when chilled in the fridge for at least an hour so the tahini gets all chilled and creamy. (But you can also eat right away.) To serve: Place greens on serving plate. Top with avocado. Add citrus to plate. Drizzle with omega-rich oil if desired.
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Meags says
Thank you for this recipe! It has become a go to for me!
Meredith Youngson says
This salad is perfection! creamy zesty and hearty, thanks for the awesome recipe
beachmama says
I do not like kale much but this would be a great way to get it in every day. The salad dressing is heavenly! Thanks again Kathy for another big winner!
Carol says
This looks awesome. I love your site, not quite sure how I found it bit very happy I did.
Cyndi Butler-Egold says
OMG! This sounds delicious, nutritious and healthy. And, since will be using kale and chard from my Tower Garden -- it truly will be a Green Power "Tower" Salad. Thank you so much for the recipe!!
ljdream00 . says
I LOVED This Recipe. Just made it and it was Wonderful. This is a keeper!!!
Nicole L. says
So I've put off making this salad until today. I wish I would have made this earlier. Its amazing! I love this dressing, Ill be using it with other things for sure this summer! My husband and I have a joke about "Kathy". You've become part of our family. Everything we try we love. You never lead us astray Kathy. NEVER! I know he will be stoked on this "Kathy" dish this evening. Thanks so much!
Kathy Patalsky says
Glad to hear!
Jan Lance says
Wow this was really good, my vegetarian friend loved it, my kids loved it, my husband took seconds.
Kathy Patalsky says
chilled, white navy or white cannellini beans are my next fave in salads. I know a lot if people like lentils or red kidney beans too.
Marcia says
Beautiful! Can you suggest a substitute for chick peas? They don't agree with my system. If it's just another bean, I can do that - love 'em!
Kathy Patalsky says
...or you could add a grain too like rice or farro. Peanuts or candied walnuts would also be yummy.
Rima says
Yummy loved it 🙂
Karen says
We had it for lunch today, delicious!!! I added a bit of garlic salt as well!
Carene Williams says
Saw this salad, and made it right away. So delicious, and I didn`t have any Chick Peas, NEVER AGAIN, so added hard-boiled egg, and beets. This dressing is so Yummy. Thank you, Oh! and of course Avocado. Aussienore
Kathy Patalsky says
Smoked paprika ... Yum. Thanks for sharing your tweaks, glad you liked it!
Sara H says
This salad is delicious! I made it last night but with some changes: Left out the satsuma and add'ed a shredded small organic beet. I pan-roasted the chickpeas in an marinade of clearspring tamari sauce, nutritional yeast and smoked paprika. Uhm! <3
Carol Radley says
Made this tonight for dinner and it was delicious!
Kate B says
Made this salad for dinner tonight, and it was AMAZING!!! Yum! Even better than what I expected. Going to be a staple in my weekly meal planning! 🙂 Keep the great recipes coming!
Kathy Patalsky says
good question! I like to rinse any canned bean in hot water (rinsing in any water is a must, but I prefer hot) - but then since the salad is tossed, the cold water sort've helps to firm up the beans for tossing so they do not mush around. Also, if you want to remove any loose chickpea skins, the cold water helps you do that.
The same goes for my
greens. I like the hot water because it softens the leaves just a touch and easily rids them of any dirt or particles. And then since the salad is chilled, the cold water perks them up and fluffs the leaves a bit.
(My method is totally optional, but that is what I did for this salad.)
Bee says
This is my FAVORITE kind of salad to make (and eat)! Question-what's the benefit of rinsing greens and chickpeas in hot and then cold water? Thank you!
jodye says
This is my kind of salad! I love all the avocado, and the seasonal citrus. This would surely power me through a busy day!
What should I eat for breakfas says
Healthy happy salad you have over here 🙂 I love the dressing.
Abby @ Heart of a Baker says
Was just wondering what to do with that tahini in my fridge 🙂
Julie Chicklitasaurs says
The tahini dressing sounds really good! Going to try to make that tonight after work. Thanks so much for this!
Kathy Patalsky says
Yum that would work too!
Marie Helene Archambault says
Yumm! How can all that creamy goodness be under 500 calories? I'll be sure to try.
I have tons of bok choy. Do you think it would be as good as kale of chard?
Lani Strom says
LOVE LOVE that you gave nutritional info for the salad. Would love if you do that for all the recipes!
Christina says
I am making this for lunch today! This salad has so many of my favorite flavors in it 🙂
Harmony says
Beautiful! Thanks for sharing!
Jennifer says
Awesome! Completely up my alley!