Seriously making a cool ranch kale salad happen today.
I’m putting chips on your salad. I am.
I’ve gone a little rogue with salads before, but this one is different — the entire salad tastes like a cool ranch chip. Then it’s finished with crushed chips on top: crunchy, chip-like croutons that elevate every bite.
I wasn’t always a Doritos person. I remember the original nacho cheese variety being the only option years ago, and it put me off. Then cool ranch showed up and changed everything. Even without a bottle of ranch dressing in the fridge growing up, those chips were irresistible — crunchy, flavorful, and hard to stop eating.
Last year I shared a cool ranch kale dip made with Greek yogurt that we still adore. It feels like a health food because it has kale, but tastes so indulgent you forget you’re eating raw veggies. I wanted to turn that dip into a simple, versatile salad that pairs with almost any main dish — a go-to side, year-round.
YES.
I make a kale Caesar often, but there are nights when that flavor doesn’t fit. I wanted a signature kale salad that behaves like a reliably tasty side, similar to how sautéed greens complement a wide range of dinners.
This salad leans into ranch flavors without a lot of competing salad add-ins like tomatoes or carrots, which makes it extremely flexible as a side. The kale keeps some bite, and the crushed chips on top deliver the satisfying crunch.
About those crushed chips: they’re not Doritos. Using Doritos on top would make the ranch flavor too heavy, so I prefer plain tortilla chips — a neutral crunch with just enough seasoning. A lightly seasoned tortiyah-style chip is perfect for texture without overpowering the dressing.
Weeknight meal ideas to serve with this cool ranch kale salad:
Hummus and havarti veggie sandwiches
Sheet pan gnocchi with roasted vegetables
Cheesy zucchini roll-ups
Hot honey pretzel chicken fingers
Cheesy chicken baked avocados
Smoky sloppy joes
30-minute cajun salmon
Crab cake sliders with pineapple salsa
Pulled pork with cherry chipotle BBQ sauce
Cool Ranch Kale Salad
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Ingredients
- 8 cups torn curly green kale
- 1/3 cup plain Greek yogurt (2% or full-fat)
- 3 tablespoons olive oil
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon fresh chopped chives
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked sea salt
- 1/4 teaspoon fresh cracked black pepper
- 1/3 cup crushed tortilla chips for topping
Instructions
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Place the torn kale in a large bowl.
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In a separate bowl, whisk Greek yogurt and olive oil until smooth. Stir in nutritional yeast, chives, dried dill, garlic powder, smoked paprika, onion powder, smoked sea salt and black pepper until combined.
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Add a few tablespoons of the dressing to the kale and toss. Use your hands to massage the dressing into the leaves and let the kale sit for about 5 minutes. Add another tablespoon or two of dressing, toss again, then sprinkle with crushed tortilla chips and serve immediately.
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Note: this makes more dressing than the salad needs. Store any extra in a sealed container in the refrigerator for 3–5 days; it’s great as a dip for veggies or as a spread for sandwiches.
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We did it.