Spicy Kale Salad with Avocado Ranch
Welcome to my new favorite salad! After making a batch of my Nashville hot tofu nuggets, I wanted a cooling salad to pair them with. If you like spicy food, this salad is a must-try.
I’ve eaten this spicy kale salad so many times over the last week, it feels like I might actually start breathing fire.
It’s spicy, thanks to the very delicious Nashville Tofu Nuggets on top, but also perfectly balanced thanks to the avocado, corn, tomatoes, and cooling avocado ranch dressing.
It’s a meal salad– hearty and incredibly satisfying, and once you make a batch of those nuggets, I know you are going to want to make this to pair with.
Ingredient and Substitution Notes
This spicy kale salad has several components, and you can adjust based on what you have on hand.
I like the avocado ranch, but regular ranch will work. I’ve got a great dairy-free ranch dressing, or I’ve also thinned my dill dip recipe with a little homemade buttermilk (milk of choice plus vinegar) and used that.
The cheddar chunks are optional, and you can omit them if you want to keep this vegan. If you know the unexpected cheddar from Trader Joe’s, I recommend that cheese. Alternatively, you can use blue cheese chunks, like in my Vegetarian cobb salad.
No need to cook your corn first; simply remove it from the cob. Yes, you can eat corn raw!
How to Assemble
I like to prep all of my produce first, make the dressing, and then assemble. I think it’s easiest this way and ensures that my salad won’t get soggy when dressed too far ahead of time.
For this salad, I shred the kale, chop the tomatoes and shuck the corn. To finely shred the kale, I remove the leaves from the stems, stack the kale and then thinly slice to create ribbons. I find that this is the best way to chop kale for salads as it is more manageable to eat!
Pop the Nashville tofu bites into the air fryer to start cooking while you finish your prep.
Next, make your avocado ranch dressing. You’ll first place your milk and vinegar (or lemon juice) in the base of a blender and let sit for 5 minutes or so to curdle. Then, add the rest of your ingredients and puree until creamy and smooth.
Then, massage a few tablespoons of the dressing into the kale and let sit for 5 minutes or so. This is optional, but it helps to break down the cell wall of the tofu, resulting in a more tender salad.
Now, you are ready to assemble! Toss the crispy tofu in the spicy sauce, add the rest of the ingredients to the salad: pumpkin seeds, tomatoes, corn, cheese, remaining avocado and toss well. Top with the tofu and eat.
This spicy kale salad is such a crowd-pleaser and perfect for dinners when you want something hearty and filling, yet different.
Chef Tips for Success
- Press Your Tofu Thoroughly: For the best Nashville Tofu Nuggets, press as much water out of the tofu first before adding to your air fryer.
- Massage Your Kale: Kale can be a bit tough. Before assembling your salad, gently “massage” the finely chopped kale with a little bit of the dressing. This breaks down the fibers, making it more tender and palatable.
- Fresh Corn: Using fresh corn kernels directly from the cob will provide a sweeter and more vibrant flavor than frozen or canned corn. If fresh isn’t available, drain and pat dry any thawed frozen corn to sub instead.
- Assemble Salad Just Before Serving: While the individual components can be prepped ahead, it’s best to assemble and dress the salad just before serving. This prevents the kale from becoming overly wilted.
- Taste and Adjust Seasoning: Don’t be afraid to taste and adjust the seasoning for both the Nashville Tofu Nuggets and the Avocado Ranch Dressing. Salt, sugar, and even a touch more vinegar or a pinch of herbs can make a big difference in the final flavor profile.
More Salad Recipes
If you try this Spicy Kale Salad, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Spicy Kale Salad with Avocado Ranch
Equipment
Ingredients
- 1 batch Nashville Tofu Nuggets
- 6-8 cups finely chopped kale leaves, stems removed
- 2 corn cobs kernels removed
- 1 pint halved cherry tomatoes
- 2 ounces crumbled cheddar cheese
- 1/4 cup toasted pumpkin seeds (pepitas)
- 1/2 large avocado*
Avocado Ranch Dressing
- ½ cup milk of choice
- 1 tablespoon white vinegar
- 1/3 cup mayo of choice
- ½ large avocado*
- ½ teaspoon Dijon mustard
- 1 small garlic clove
- ½ teaspoon dried parlsey
- 1/4 teaspoon dried dill
- ½ teaspoon salt
- ½ teaspoon sugar
Instructions
Make the Dressing
- Combine the milk and vinegar and let sit for 5 minutes, until slightly curdled. This is your homemade buttermilk.
- Add the buttermilk mixture to the base of a mini blender along with the rest of the ingredients: mayo, 1/2 avocado, mustard, garlic, parsley, dill, salt and sugar. Puree until creamy, then adjust seasoning as desired. Set aside.
Make the Salad
- Add the kale to a large bowl along with 1/2 of the dressing. Using your hands, massage the dressing into the kale for a few minutes. The kale should start to wilt softly as the dressing becomes fully incorporated into the salad.
- Add the rest of the ingredients: the corn kernals, remaining cubed avocado, tomatoes, tofu, cheddar, and pumpkin seeds.
- Divide into four bowls, then top with the remaining dressing and enjoy!