Best Kale Salad Recipe
Are you ready for the absolute Best Kale Salad Recipe? Here it is. Featuring massaged kale, dried cranberries, almonds and a creamy lemon parmesan dressing, this salad couldn't get any better!
Servings:4 people
Ingredients
- 4 cups curly kale, chopped with the rough stems removed
- flaky sea salt, to taste
- ½ cup dried cranberries
- ½ cup almond slivers or shaved almonds, toasted
- ½ cup shredded parmesan
- 2 tbsp light mayonnaise
- 2 tbsp plain yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1-2 tsp red wine vinegar
- cracked black pepper, to taste
Instructions
- Place the kale with a generous pinch of salt in a large bowl, massaging the salt into the kale until the kale goes soft and dark green, and has stained your fingers a little bit. The motion is the same as you would use rubbing butter into flour to make pastry. Add the dried cranberries and almond slivers, and set aside.
- To make the dressing, combine the parmesan, mayonnaise, yogurt, lemon juice, olive oil, and the red wine vinegar and black pepper to taste before stirring into the kale just before serving.
Notes
- For a smoother dressing, blitz it in a food processor or bullet blender, or grate the parmesan using a microplane citrus zester, but I like how little pieces of cheese cling to the kale here.
- This salad will keep overnight in the fridge and will happily sit out for a few hours so it is great for a potluck or gathering.
Nutrition
Calories: 241 kcal, Carbohydrates: 20 g, Protein: 9 g, Fat: 16 g, Saturated Fat: 4 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 8 g, Trans Fat: 0.01 g, Cholesterol: 11 mg, Sodium: 299 mg, Potassium: 362 mg, Fiber: 5 g, Sugar: 13 g, Vitamin A: 6806 IU, Vitamin C: 66 mg, Calcium: 364 mg, Iron: 2 mg