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Nutrient-dense and delicious, this creamy, cheesy leafy green salad is a wonderful choice for a side dish or a light main course, especially when paired with additional protein. Featuring healthy leafy greens like kale, parsley, and rocket (arugula), this salad is packed with essential vitamins and antioxidants, while also being low-carb, keto-friendly, and gluten-free.
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Leafy Green Salad With A Twist
Imagine a nutritious leafy green salad with a delectable cheesy, creamy, and garlicky dressing. That’s exactly what you’ll experience with this recipe!
I became hooked on this salad during the Low-Carb Challenge. It became a go-to lunch option for me, often topped with protein like chicken, shrimp, or crispy bacon. We also enjoyed it as a side dish with meatballs and pan-fried fish for dinner.
This leafy salad is not only low in carbs and high in fiber but also rich in fats to keep you feeling satisfied. It’s an excellent choice for vegetarians as well, providing a good amount of protein from the cheeses in the dressing.
Starting With Nutrient-Packed Greens
Leafy greens are a powerhouse of vitamins, minerals, antioxidants, and fiber. Dark leafy greens, such as kale and Swiss chard, are particularly rich in vitamin K and calcium, essential for bone health and protection against various diseases, including cancer. It’s important to incorporate a variety of leafy greens into your diet regularly.
You can use any combination of leafy greens in this salad. I opted for kale, rocket (arugula), iceberg lettuce, and parsley, as these greens offer a concentrated source of nutrients.
Creamy Cheesy Dressing
The creamy dressing in this recipe is incredibly flavorful! With ingredients like Parmesan, Cheddar cheese, mustard, onion powder, garlic, and mayo, the dressing is rich in umami flavors. It’s reminiscent of Caesar or Ranch dressing but with its own unique character. If you prefer a dairy-free option, you can try my creamy avocado dressing.
How To Prepare Cheesy Leafy Green Salad
Start by washing and draining the leafy greens, then roughly chopping them. For kale, I recommend massaging it to soften the fibers and make it more tender and easier to digest. Simply sprinkle kale with a pinch of salt and lemon juice, then gently scrunch it between your fingers a few times.
In a large bowl, mix together the dressing ingredients until well combined. The dressing may appear thick at this stage. Add the greens and use your hands to thoroughly coat them in the dressing.
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Healthy and delicious leafy green salad with creamy, cheesy, and garlicky dressing. Made with nutritious greens like kale, arugula, and parsley. Enjoy this gluten-free, low-carb, and keto salad as a side dish (4 servings) or as a light main (2 servings). You can top it with your favourite protein of choice for a more substantial meal.
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Wash and drain the leafy greens and chop them roughly. If using kale, I recommend massaging it first to break down its fibres. This will make it softer and less chewy, and gentler on the tummy. To do so, sprinkle kale with a tiny bit of salt and lemon juice (if you like it tangy), grab handfuls and scrunch them a few times between your until wet and bruised.
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In a large bowl, combine the dressing ingredients. It will look quite thick at this stage. Once you add the greens, use your hands to mix everything through.
Leftovers: Pre-mixed salad leftovers will keep for a day. After that, the leaves will get quite soggy.
The nutritional information is calculated for four servings as side dishes. Double the information to calculate nutrition info for two larger servings.
Calories: 155kcal | Carbohydrates: 6g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 259mg | Potassium: 327mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6042IU | Vitamin C: 63mg | Calcium: 298mg | Iron: 2mg
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