Low FODMAP Kale and Blueberry Salad with Garlic-Dill Yogurt Dressing
Total time25 min
Prep time20 min
Cook time0 min
4.7(10)
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Learn more →Ingredients
4 servings
For the dressing
- ½ cup plain whole-milk yogurt
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2 tbsp fresh dill, finely chopped
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- 1 cup fresh blueberries
- 1 cup english cucumber, thinly sliced into half-moons
- ⅓ cup raw walnuts, roughly chopped
- 2 tbsp pumpkin seeds (optional)
Instructions
- 1
In a small bowl, whisk together the yogurt, 2 tbsp olive oil, lemon juice, grated garlic, dill, 1/4 tsp salt, and black pepper until smooth and combined. Taste and adjust salt if needed.
- 2
Place the torn kale leaves in a large mixing bowl. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Using clean hands, massage the kale firmly for 2–3 minutes until the leaves darken, soften, and reduce in volume by about half.
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