Salad Challenge: Cucumber Dill Kale Salad
Recipe type: Vegan, Gluten free, Dairy free, Refined sugar-free, Yeast free, Corn free, Grain free
Prep time: 
Cook time: 
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Serves: 4
A low-fat tangy dill dressing smothers the kale and cucumber in this light and delicious salad.
  • 1 cup cooked black beans
  • ½ cup tangy dill dressing
  • 2 bunches of kale – yield 4 cups
  • ½ English cucumber, sliced with a vegetable peeler
  • 1 whole carrot, diced
  • 4 green onions, diced
  1. Rip kale into bite-sized pieces and steam for 45-60 seconds, just to soften. Drain if needed, and place in a large bowl.
  2. Add remaining prepped salad ingredients and stir to coat.
  3. Store leftovers in the fridge in an airtight container for 1-2 days. The kale gets a bit wilted at the two day mark, but makes a great filling for sandwiches, wraps, or a topping to scrambled eggs!
Recipe by Healthful Pursuit at