Cucumber Dill Kale Salad

A low-fat tangy dill dressing smothers the kale and cucumber in this light and delicious salad.

Eating Style: Dairy-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 4


  • 1 cup cooked black beans
  • 1/2 cup tangy dill dressing
  • 2 bunches of kale – yield 4 cups
  • 1/2 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!

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Nutrition Information Per Serving

  • Calories: 300
  • Calories from Fat: 73
  • Total Fat: 8.1
  • Saturated Fat: 1.2 g
  • Sodium: 481 mg
  • Carbs: 46.8 g
  • Dietary Fiber: 10.2 g
  • Net Carbs: 36.6 g
  • Sugars: 7.4 g
  • Protein: 13.7 g