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Easy Kale Salad

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A crisp and bright kale salad with a zesty lemon-Dijon dressing, perfect for any meal.

Ingredients

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  • 1 bunch kale, curly or lacinato, stems removed, leaves chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice and zest
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • Salt and black pepper, to taste
  • 1 clove garlic, finely minced (optional)
  • 1/4 cup grated Parmesan or pecorino (optional)
  • 1/2 cup toasted nuts or seeds (almonds, walnuts, pecans, pepitas)
  • Optional add-ins: apple or pear slices, dried cranberries, avocado, chickpeas, cooked quinoa

Instructions

  1. Wash and dry the kale well. Strip the leaves from the stems. Chop or tear the leaves into bite-size pieces and place them in a large bowl.
  2. Make the dressing: In a jar, add olive oil, lemon juice and zest, Dijon, honey or maple, a pinch of salt, pepper, and garlic if using. Close the lid and shake until creamy.
  3. Massage the kale: Drizzle 1–2 teaspoons olive oil and a pinch of salt over the kale. With clean hands, gently rub and squeeze the leaves for 1–2 minutes until they darken and soften.
  4. Toast the nuts or seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 3–4 minutes. Let cool.
  5. Add the optional add-ins: Fold in apple or pear slices, dried cranberries, avocado, chickpeas, or cooked quinoa as you like.
  6. For oven toasting (optional): Heat oven to 350°F (175°C). Spread nuts on a sheet pan and bake for 6–8 minutes, until lightly browned. Cool before adding.
  7. Dress and serve: Pour in enough dressing to coat (you may not need all of it). Toss well. Add Parmesan and toasted nuts. Taste and adjust salt, pepper, or lemon. Serve right away or let it sit for 10 minutes to meld.

Notes

Store dressed salad in an airtight container for up to 2–3 days. Keep nuts separate to maintain crunch.

Nutrition

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

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