Yields: 4-6 servings
Prep Time: 15-20 minutes
Ingredients:
Kale:
- 1 large bunch curly kale (you can substitute with lacinato kale)
Dressing Base:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey (or maple syrup for a vegan option)
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Mix-ins (Choose your favorites):
- 1/4 cup toasted almonds, walnuts, or pecans
- 1/4 cup dried cranberries, cherries, or raisins
- 1/4 cup crumbled feta cheese, Parmesan cheese, or goat cheese
- ¼ red onion, thinly sliced
- 1 apple (tart varieties like Granny Smith work well), diced
- Avocado, diced
Instructions:
- Prep the kale: Wash and dry the kale thoroughly. Remove the thick stems and chop the leaves into bite-sized pieces.
- Massage the kale: Place the kale in a large bowl. Add a pinch of salt and drizzle with a bit of the olive oil. Use your hands to massage the kale for 1-2 minutes until it softens and reduces slightly in volume.
- Make the dressing: In a small jar or bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper.
- Assemble the salad: Add your desired mix-ins to the massaged kale. Start with smaller amounts and add more to taste.
- Dress and serve: Drizzle the dressing over the salad and toss to coat evenly. Taste and adjust seasonings. Serve immediately or refrigerate for later for a more tenderized kale.
Tips & Variations:
- Make-ahead: This salad is great for meal prep. Dress it and store in the refrigerator for up to 3 days. Wait to add avocado until just before serving.
- Change up the flavors: Get creative with your mix-ins! Try shredded carrots, chopped bell peppers, pumpkin seeds, or sunflower seeds.
- Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.
- Protein boost: Top with grilled chicken, shrimp, or tofu for a complete meal.
Enjoy your fresh and satisfying Everyday Kale Salad!
