Kale Salad
A fresh kale salad packed with crunchy vegetables, tangy lemon dressing, and balanced flavors.
Ingredients
Salad Base
- 5 cups fresh kale, chopped stems removed
- 2 teaspoons olive oil for massaging kale
- 1 pinch salt
- 2 cups broccoli florets, chopped
- ½ cup sliced almonds
- ½ cup feta cheese, crumbled optional
- ¼ cup shredded carrot
- ¼ cup red onion, diced
- ¼ cup sunflower seeds
- ¼ cup dried cranberries
Lemon Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice fresh
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or sugar
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Add olive oil, lemon juice, vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper to a jar. Shake well until smooth and combined.
- Place chopped kale in a large bowl. Add olive oil and a pinch of salt, then massage the leaves for 1–3 minutes until softened and darker in color.
- Add broccoli, almonds, cheese, carrot, red onion, sunflower seeds, and cranberries. Toss lightly to combine.
- Pour one-third of the dressing over the salad. Toss until evenly coated. Add more dressing gradually as desired.
- Taste and adjust seasoning if needed. Let sit for a few minutes before serving for best flavor.
Notes
Massage the kale well to reduce bitterness and improve texture. Store in an airtight container for up to 4 days. Add grilled chicken or salmon for a complete meal.
Nutrition Facts (Per Serving)
- Calories: 334
- Carbohydrates: 19g
- Protein: 9g
- Fat: 26g
- Saturated Fat: 3g
- Sodium: 315mg
- Potassium: 744mg
- Fiber: 4g
- Sugar: 4g
- Vitamin A: 9985 IU
- Vitamin C: 146.3mg
- Calcium: 192mg
- Iron: 2.7mg