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Kale Salad

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A fresh, hearty, and customizable kale salad that’s perfect for any season. Packed with nutrients, it holds up well to dressing and makes a great base for a variety of toppings.

Ingredients

  • 1 bunch kale (curly or lacinato/dinosaur), stems removed and leaves chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice or apple cider vinegar
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional toppings: sliced almonds, sunflower seeds, dried cranberries, goat cheese, grated Parmesan, avocado, cooked quinoa, or chopped apples

Instructions

  1. Wash and dry the kale thoroughly. Remove tough stems and chop the leaves into bite-sized pieces.
  2. Place the kale in a large bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Massage with hands for 2–3 minutes until the leaves soften.
  3. In a small bowl, whisk together the remaining olive oil, lemon juice or vinegar, Dijon mustard (if using), honey or maple syrup, salt, and black pepper.
  4. Pour the dressing over the massaged kale and toss to coat all the leaves evenly.
  5. Add desired toppings and toss again gently to combine.
  6. Let the salad sit for 5–10 minutes before serving to allow the flavors to meld.

Notes

  • Massage the kale well to make it tender and more enjoyable.
  • Add toppings like avocado or nuts just before serving to retain their texture.
  • Customize with seasonal ingredients or protein for a full meal.
  • Store leftovers in an airtight container for up to 2 days in the fridge.

Nutrition

Find it online: https://recipesbyliza.com/kale-salad/