Last Updated on by
If you follow me on Instagram, you know that I managed to grow a whole whack of blueberries in my garden this year (finally!). I’ve been eating them with yogurt and granola, baking with them, and adding them to this salad, which has been on repeat at our house for most of the summer.
I originally created this salad to use up some kohlrabi (pictured above) we got from the Farmer’s Market. Kohlrabi is a funny looking vegetable, that belongs to the Brassica family, like kale, Brussels sprouts, and broccoli. It’s flavour is on the milder side, and kohlrabi can be enjoyed cooked or raw. Roasted kohlrabi will have more of a turnip-like flavour. The whole plant is edible, including the leaves, which can be treated the same way as kale. Larger kohlrabi will have a thicker outer layer, that I recommend removing before you cook, slice or grate- they’re a bit too tough to enjoy. If you can’t get your hands on some kohlrabi, grated radish or Granny Smith apple will work well in this salad.
This recipe will yield extra dressing, that you can save for another batch of this salad. It’s also good with other other summer salads containing greens and fruit. Arugula and grilled peaches anyone?
Kale and Blueberry Salad with Crispy Chickpeas
For the Dressing (makes about 1 cup)
- ½ cup avocado oil, or olive or canola oil
- ¼ cup white wine vinegar
- ¼ cup honey
- ¼ cup mayonnaise
- 1 small shallot, chopped (optional)
- 1 tsp dry mustard powder, or prepared mustard
- 1 tbsp poppy seeds
For the Salad
- 1 large bunch of curly green kale
- 1 medium kohlrabi
- 1 cup blueberries
- 1 cup roasted chickpeas, homemade or store-bought
For the Dressing
- Add all ingredients except poppy seeds to blender, or a food processor and blend until smooth. You can also add ingredients to a large bowl and use a hand immersion blender.
- Stir in poppy seeds.
- Leftover dressing will keep in the refrigerator for up to 7-10 days. The oil might separate over time, but you can just give it a good shake or re-blend before using.
For the Salad
- Wash kale and remove stems. You can tear up the leaves into smaller pieces or slice into thin ribbons.
- Trim and wash kohlrabi leaves (if your kohlrabi has them), and slice into thin ribbons. Peel the thick outer layer of kohlrabi grate the inside.
- Mix kale and kohlrabi together in a large bowl and toss with ¼-½ cup creamy poppy seed dressing and set aside for 15-30 minutes before serving.
- Top salad with blueberries, chickpeas and extra salad dressing, if desired.
- If roasted chickpeas aren’t your thing, you can substitute for an equal amount of nuts or seeds. I like roasted pumpkin seeds or walnuts in this salad.
- TO MAKE VEGAN: substitute vegan mayonnaise for the regular mayonnaise and maple syrup for the honey.