This crispy smashed potato kale salad is a delicious and filling salad recipe—and when I tell you it is going to be the salad of the summer (not to mention the healthiest and most colourful), I am not kidding! It takes just over an hour to prepare and is tossed in a homemade high-protein creamy tofu dressing. Try it out as an appetizer, lunch, or side dish—and make sure to bring it to your next dinner party to wow your friends and family!
Prep time: 15 minutes
Cook time: 1 hour
Servings: 4
Ingredients
- 1.5 lbs of baby potatoes
- 3 tbsp olive oil
- Pinch of salt
- 4 large kale leaves
- 1 cup of cooked chickpeas
- 1/2 red onion
- 4 pickles
- Small bunch of fresh dill
- 2 tbsp capers
- 1 tbsp hemp seeds
- Pickled onions (optional)
Creamy Tofu Dressing
- 100g silken (soft) tofu
- 100g firm tofu
- 1 tsp Dijon mustard
- 1 1/2 tbsp pickle or lemon juice
- 1 tsp garlic powder
- Pinch of salt
- 3 tbsp water
Equipment
- Large pot
- Lined baking sheets
Instructions
- Boil a large pot of water. Add a pinch of salt and the washed baby potatoes, and boil for 15 minutes or until tender.
- Preheat the oven to 400F.
- Once the potatoes are cooked, add them to two lined baking sheets, then press (“smash”) them down with a glass or jar until they’re about 1/4 inch thick. Drizzle with salt and olive oil and roast for about 40 minutes, or until golden brown and crispy.
- While the potatoes are roasting, prepare the rest of the salad. Wash and chop kale leaves, mash chickpeas with a fork, finely dice onion and pickles, and roughly chop dill.
- Prepare the tofu dressing by adding silken tofu, firm tofu, mustard, pickle or lemon juice, garlic powder, salt and water to a blender, and blending until smooth and creamy.
- Once the potatoes are done in the oven, assemble the salad with kale, chickpeas, pickles, red onion, fresh dill, capers, hemp seeds, and pickled onions. Top with crispy potatoes and the dressing, then toss and enjoy!
Notes
*If saving some for leftovers, store the kale salad apart from the crispy potatoes, and the dressing in a separate jar. You could quickly reheat the potatoes in an air fryer or oven to make them crispy again before serving.
*To make pickled onions, here’s what I do: 1/2 red onion (sliced), 1/2 cup boiled water, 1/4 cup rice vinegar, 1/4 cup white vinegar, 1 tsp maple syrup, 1/2 tsp salt.
