Kale Salad Recipe: Fresh and Tangy
Classic Kale Salad with fresh, tangy flavor.
Ingredients
- 8 cups curly kale stemmed and chopped
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 garlic clove minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup dried cranberries
- ½ cup sliced almonds toasted
- ¼ cup grated Parmesan cheese optional
- Optional: Extra almonds lemon wedge
- Suggested Pairings: Sparkling water white wine
Instructions
- Wash and chop kale; place in a large bowl.
- Whisk olive oil, lemon juice, mustard, honey, garlic, salt, and pepper.
- Taste and adjust the dressing.
- Massage kale with half the dressing for 1–2 minutes.
- Add cranberries, almonds, Parmesan, and remaining dressing; toss.
- Serve in a white ceramic bowl with almonds, lemon, or chicken.
Notes
- Massage kale to soften.
- Store undressed kale for 3 days, dressing for 1 week.
- Try a vegan or nut-free variation.
- Pair with roasted vegetables.