Kale Salad with Lemon Vinaigrette
Fresh, vibrant, and full of zesty flavor, this Kale Salad with Lemon Vinaigrette is a refreshing dish you’ll want on repeat! Tender kale leaves are massaged to perfection and tossed in a bright, tangy lemon vinaigrette, creating a crisp and satisfying bite.
Ingredients
For the Salad:
- 1 large bunch of kale (curly or lacinato), stems removed, leaves chopped
- ½ cup toasted almonds or walnuts (chopped)
- ½ cup grated or shaved Parmesan cheese (or crumbled feta)
- ½ cup dried cranberries or raisins (optional)
For the Lemon Vinaigrette:
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest
- ⅓ cup extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Prepare the Kale: Wash thoroughly, remove stems, and chop leaves into bite-sized pieces. Place kale in a large bowl.
- Make the Lemon Vinaigrette: In a small bowl or jar, whisk together lemon juice, zest, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
- Massage the Kale: Pour half the vinaigrette over the kale. Using clean hands, massage kale gently for 2–3 minutes until leaves darken and soften.
- Add Toppings: Sprinkle in nuts, cheese, and dried cranberries.
- Finish u0026 Serve: Add the remaining vinaigrette, toss well, and adjust seasoning. Serve immediately or refrigerate for later.