Kale Salad with Lemon Vinaigrette
Kale salad with lemon vinaigrette is a vibrant, nutritious dish featuring tender massaged kale, a tangy lemon dressing, and a delightful mix of textures from cranberries, sunflower seeds, and fresh vegetables. This healthy salad is perfect as a light lunch or a flavorful side dish.
Servings: 4 servings
Ingredients
- 6 cups kale washed and chopped (remove stems for best texture)
- ½ cup shallot finely diced
- ½ cup carrot grated
- ⅓ cup dried cranberries
- ¼ cup sunflower seeds toasted for extra flavor
For the Lemon Vinaigrette:
- ¼ cup fresh lemon juice (about 1-2 lemons)
- ⅓ cup olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- salt and freshly ground black pepper to taste
Instructions
- Begin by washing the kale leaves thoroughly to remove any grit or dirt. Strip the leaves from the tough stems and chop them into bite-sized pieces. Place the chopped kale in a large mixing bowl.
- Drizzle a small amount of the lemon juice or olive oil over the kale and use your hands to massage the leaves for about 2-3 minutes until they soften and darken in color.
- Finely dice the shallots and grate the carrots. Toast the sunflower seeds lightly in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently to avoid burning.
- In a small bowl or jar, whisk together the fresh lemon juice, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper until the dressing is well combined and emulsified.
- Add the diced shallots, grated carrots, dried cranberries, and toasted sunflower seeds to the massaged kale. Pour the lemon vinaigrette over the salad and toss thoroughly until everything is evenly coated.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld and the kale to absorb the dressing.
Equipment
- Large Mixing Bowl
- Dry Skillet
- Small Bowl or Jar
Notes
Massage the kale to soften it and reduce bitterness. Use fresh lemon juice for best flavor and toast sunflower seeds to enhance their nutty taste. Adjust sweetness of the dressing to your preference. This salad can be made ahead and stores well for up to 2 days in the fridge, preferably with dressing stored separately to keep kale crisp. Customize by adding proteins, different nuts or seeds, cheese, or dried fruits.