3 Brilliant Tips for Making Your Salad 100x Better, According to the Kardashians’ Private Chef [Exclusive]

Alexandra Foster
Alexandra FosterEditorial Assistant at The Kitchn
As the Editorial Assistant for The Kitchn, I cover groceries, news, trends, people, and culture. I have 5 years of experience in communications and an MA in Food Studies from NYU. I previously worked at Food Network, and for nonprofits advocating for food justice.
published Jun 20, 2024
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Overhead shot of a sheet pan salad with sweet potatoes, red onion, radishes, chickpeas and feta, and a gold and green serving spoon resting in the pan.
Credit: Photo: Vicky Wasik ; Food Stylist: Rachel Perlmutter

Chef K is the mastermind behind the food we see the Kardashians eating at home. The private chef works for the family by prepping their everyday meals, catering birthday parties, and making those iconic salads we’ve seen them eating time and time again. 

She recently partnered with Health Nut, a fast-casual salad chain based in California that sells the salads we see the Kardashians shaking up in those iconic green containers on the show, to release a new line of salad dressings. The four salad dressing flavors (The Original House, Spicy Asian, Sesame, and Ranch) are currently available in stores nationwide at retailers including Target and Walmart. 

Summer is the season of salads; it’s the time when you crave something light, crisp, and fresh. And those salads don’t have to be boring, either: Chef K knows just the perfect pairings to create a salad packed full of flavor, and she shared some of her best tips (Kardashian-approved!) to make delicious salads that no one will be able to resist.

Credit: Health Nut x Chef K

1. Puff your quinoa. 

Quinoa is a great grain to add to any salad. It helps bulk it up and makes it more filling with the added protein. But preparing it in a different way can add a whole other layer of texture and flavor. “I do my quinoa with a flair. I pop it so it’s got crunch. Who doesn’t love that crunch?” Chef K says. Puffed quinoa is one of the ingredients in her salad recipe featuring The Original House dressing. You can find the full recipe on her Instagram. 

2. Marinate your protein in salad dressing. 

Rather than whipping up a separate marinade for your protein of choice, why not just use the dressing you’re going to top it with? (I’m vegetarian, so Chef K tailored this to plant-based proteins, but you can use this technique for any protein.) “Take your tempeh and tofu and marinate it with any one of those salad dressings. Marinate it for at least two to four hours, even overnight for tofu, and make sure you press the tofu so all the water comes out. Then just grill it or put it in a pan. You will never look at any salad dressing the same way again.”

3. Shock your kale. 

Kale is a nutritious, leafy green but if you find it too bitter, try Chef K’s tip. “I just shock them in cold water. Then I put it in a salad spinner or paper towel,” to get rid of any excess water. Plus, she says it lasts longer this way too.