Kale Salad with Lemon Dijon Vinaigrette

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I love walking around a farmer’s market and seeing what’s fresh and in season. I always end up buying more produce than I can realistically use, but having too many vegetables is a challenge I am willing to accept! This simple salad was inspired by one of these occasions.

Raw kale isn’t for everyone.  I’ve used different varieties of kale and found that I prefer the flatter black kale versus its curly relatives.   This salad has the perfect balance of flavours: acidity from the dressing, sweetness from the corn and tomatoes, earthiness from the greens, and saltiness from the feta.  If kale isn’t your cup of tea this salad works equally well with spinach or mixed greens.

One tip when making any kale salad is to massage the dressing into the kale leaves by hand.  Raw kale tends to have a very tough texture and massaging the leaves help to soften and tenderize them. We enjoyed this salad right away but the leftovers were even better the next day for lunch.

Kale Salad with Lemon Dijon Vinaigrette
Serves 4
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
214 calories
16 g
8 g
16 g
4 g
3 g
171 g
171 g
7 g
0 g
13 g
Nutrition Facts
Serving Size
171g
Servings
4
Amount Per Serving
Calories 214
Calories from Fat 145
% Daily Value *
Total Fat 16g
25%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 8mg
3%
Sodium 171mg
7%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
10%
Sugars 7g
Protein 4g
Vitamin A
19%
Vitamin C
30%
Calcium
7%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dressing
  1. 1 teaspoon Dijon Mustard
  2. 1 clove of garlic, minced
  3. zest and juice of 1 medium lemon
  4. 2 teaspoons of maple syrup or honey
  5. ¼ cup olive oil
  6. salt and pepper to taste
Salad
  1. 1 large bunch of kale, washed and dried.
  2. 1 pint of cherry tomatoes, sliced in half lengthwise
  3. 2 cobs of corn, cooked and kernels removed,  approx 1 cup.
  4. ¼ cup fresh basil leaves, chopped
  5. ¼ cup of crumbled feta
Instructions
  1. Prepare dressing by whisking all ingredients together, or as I prefer place ingredients in a small jar and shake to combine.
  2. Chop or tear the kale into bite-sized pieces, removing hard inner stem, and place in a large serving bowl.  Add half of the dressing and massage the leaves by hands, don't worry about being too rough, the kale can take it.
  3. Add the tomatoes, corn, feta, basil and remaining dressing to the kale. Note: depending on the size of the bunch of kale, you may have more dressing than you need.
  4. Cover the salad and place in the fridge until ready to use.
beta
calories
214
fat
16g
protein
4g
carbs
16g
more
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2 Comments

  1. This salad has become a family favourite. Upon first taste, my 6 year old son proclaimed “it tastes like the best thing ever!” And when my 11 year old daughter sees it on the table she says “Yes! (fist pump) Kale salad!”

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