Kale Salad with Lemon Vinaigrette
Yield: 8 servings
Calories: 226kcal
Craving a healthy meal? Try this lemony kale salad with zesty citrus vinaigrette dressing. It's delicious served as is, or as a dinner side.
Ingredients
Kale Salad
- 8 cups (120 g) kale, curly green, ½" thick slices
- 1 cup (157 g) baby tomatoes, halved
- ⅓ cup (30 g) sliced almonds
- 2 tablespoons (4 g) parmesan cheese, freshly grated
Lemon Vinaigrette (¾ cup)
- 2 teaspoons lemon zest, about 1 lemon
- ¼ cup (60 ml) lemon juice
- 2 tablespoons (4 g) parmesan cheese, freshly grated
- 1 tablespoon (15 ml) dijon mustard
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasonings, dried
- ½ cup (120 ml) extra-virgin olive oil
Instructions
Kale Salad
- Cut the leaves off the tough kale stem. Briefly massage the leaves. Slice into ½-inch thick pieces. Rinse under cool water and dry.
- In a large bowl, add the kale, tomatoes, almonds, and parmesan cheese.
Lemon Vinaigrette
- In a medium bowl, whisk together lemon zest, lemon juice, parmesan cheese, mustard, pepper, and Italian seasonings.
- Slowly drizzle in the olive oil and whisk until it becomes a lightly thickened emulsified dressing. Season to taste.
- To Serve: To the large bowl with the kale salad, add ½ cup of the dressing. Gently toss to combine. Garnish with sliced almonds, parmesan cheese, and freshly cracked black pepper. Serve with extra dressing on the side.
Notes
- Recipe Yield: 8 cups
- Serving Size: 2 cups kale salad plus 3 tablespoons of dressing
- Storing: Dressing can be refrigerated in an airtight container for up to 5 days. Whisk before using. Salad can be refrigerated for up to 3 days.
Nutrition
Calories: 226kcal | Carbohydrates: 10g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 235mg | Potassium: 455mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6809IU | Vitamin C: 88mg | Calcium: 163mg | Iron: 2mg
Recipe Link
Recipe Video