Kale Salad
This easy kale salad comes together in less than 10 minutes with simple ingredients. It makes for a great side salad or can be topped with protein for full meal.
Servings: 4
Ingredients
- 1 bunch raw curly green kale or lacinto kale washed, de-stemmed and dried
- ½ cup roasted and salted almonds roughly chopped
- ½ cup freshly grated parmesan cheese
- ¼ cup extra virgin olive oil
- 2 Tablespoons fresh lemon juice
- 1 small clove garlic minced
- 1 teaspoon dijon mustard
- 1 teaspoon honey or maple syrup
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- De-stem, chop and wash your kale. Use a salad spinner to dry it or dry it with paper towels or kitchen towels.
- In a large mixing bowl whisk together lemon juice, garlic, olive oil, dijon, hone (or maple syrup), salt and pepper.
- Add your chopped and dry kale to the bowl with the dressing and using your hands massage the kale with the dressing.
- Top with parmesan cheese and chopped almonds and serve!
Notes
- Switch up the dressing: I love the simple lemon dressing, but feel free to use your favorite dressing. Some other ideas are: balsamic vinaigrette, apple cider vinaigrette and red wine vinaigrette.
- Storage: Leftover kale salad should be stored in an airtight container in the refrigerator for 2-3 days. Just a note that the almonds will get softer as they sit with the dressing.
Nutrition
Serving: 1/4 recipe | Calories: 315kcal | Carbohydrates: 15g | Protein: 12g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 278mg | Potassium: 676mg | Fiber: 4g | Sugar: 2g