Cucumber Dill Kale Salad

by November 8, 2017

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:




  • 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!

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

8.1 g

Saturated Fat:

1.2 g


481 mg


46.8 g

Dietary Fiber:

10.2 g

Net Carbs:

36.6 g


7.4 g


13.7 g

Hi! I'm Leanne (RHN FBCS)

a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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