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Kale Caprese Salad

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5 from 13 reviews

  • Author: Mila Clarke Buckley
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


An easy salad recipe for dinner in under 15 minutes 


Units Scale
  • 4 cups Kale
  • 16 oz Mozzarella balls (or mozzarella pearls)
  • 16 oz Grape, or other small tomatoes
  • 1/2 cup Basil. chopped
  • Salt
  • Olive oil (or avocado oil)

For the chimichurri:

  • 1/4 cup red wine vinegar
  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 teaspoon oregano
  • 2 tablespoons avocado oil
  • 3 cloves of garlic
  • 1 tsp kosher salt
  • 1 tsp red pepper flakes
  • Juice of 1 lime


  1. Start out by rinsing your kale and patting it dry then massage it with olive oil seasoned with salt and place it aside.
  2. Then take grape tomatoes, mozzarella pearls (mozzarella balls, they should be drained of water), and chopped, fresh basil, and combine.
  3. Season those ingredients with salt.

  4. Then make your chimichurri by combining all of your ingredients in a food processor and pulsing until it becomes a chunky consistency
  5. Put all of the ingredients together in a salad bowl. Serve cold, and enjoy! 


  • With chimichurri, beauty is in the eye of the beholder. Feel free to play around with a consistency that works best for you by adding more oil, or acid. It’s up to you!
  • Prep Time: 15 minutes
  • Category: Appetizer
  • Method: Chopping
  • Cuisine: Italian


  • Serving Size: 4 salads
  • Calories: 295
  • Sugar: 5.3 g
  • Sodium: 1757.8 mg
  • Fat: 11.1 g
  • Carbohydrates: 12.2 g
  • Fiber: 4.9 g
  • Protein: 38.5 g
  • Cholesterol: 20.4 mg

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