Salad with Kale If you hear those two phrases together, the thought of eating a kale salad probably doesn’t even register. It’s one of my all-time favourite meals to make. I am always successful. This salad is always a crowd pleaser if I bring it to a dinner party, a picnic, or a lunch. People who claim they don’t like kale are always surprised by how much they like this dish. Please try kale again.
It has fresh, robust kale, salty Parmesan cheese, crunchy toasted almonds, sweet dried cranberries, and a tangy lemon vinegar dressing.
Easy and Delicious Kale salad Recipes Benefits
While a simple kale salad is ideal for the warmer months, we like it year-round.
It may be prepared the night before and packed in lunches the following day since it is fresh, tasty, and completely make-ahead.
We really like that leftover kale salad can be stored in the fridge even after being dressed.
With its high nutritional value and even higher taste profile, this dish may convert even the most sceptical of kale sceptics.
It just takes a few mins to whip up a homemade version of lemon dressing that is more flavorful and fresh than anything you can buy in a bottle.
Ingredients For Kale Salad Recipes
Olive oil You may use either regular or extra-virgin olive oil, depending on how much of a punch you want to give the dish.
- Lime juice may do in a pinch, but lemon juice is preferred. It’s important to utilise the freshest ingredients.
- Vinegar from white or red wine may be used for apple cider vinegar.
- Forget about using regular pancake syrup; use maple instead. Similarly wonderful is honey.
- If you don’t have any Dijon mustard on hand, ordinary yellow mustard can do in a pinch.
- Season the dressing with a generous quantity of salt and pepper.
- Curly kale is what I use, but Tuscan kale would work just well.
- Apple: Pears are a fantastic alternative.
- Carrots: There aren’t any fantastic substitutes, so if you don’t have some on hand, simply leave them out.
- You may swap out the slivered almonds with chopped walnuts or pecans.
- You may also use yellow cheddar, gouda, provolone, Colby, Swiss, or feta in place of the white cheddar.
- Onion, red; green onions, substitute.
Kale Salad Dressing
I make a quick lemon vinegar dressing to go on the salad. It’s simple, and the results will blow away anything you could purchase in a bottle.
The following pantry staples are required for the dressing.
- Olives and olive oil
- The tang of a new lemon
- Vinegar of the Balsamic Variety
- All-natural mustard made with Dijon
To make, just put all of the ingredients in a bowl and mix vigorously to combine. To taste, add salt and pepper. You were reassured by my assurances that it was simple. This dressing is so good, you won’t want to purchase any from the store again. The taste is so new and exciting!
Kale Salad with a Lemon Dressing: Step-by-Step Instructions
Dressing for a kale salad: Olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard, and salt and pepper to taste should be whisked together in a mixing dish. Place in the refrigerator while you make the remainder of the salad.
Kale leaves should be prepared by: The thick ribs of kale should be removed before using the leaves. Use a salad spinner to thoroughly dry after rinsing.
Kale cut into thin ribbons: To make kale ribbons, take a handful of leaves, group them together, and then thinly slice them, working in batches on a cutting board.
Put the following salad fixings in a bowl: Kale should be put in a very big bowl with other ingredients such as apples, carrots, almonds, cheddar cheese, and red onion.
Mix in the dressing by giving it another whisk and pouring it over the salad. Coat everything evenly by giving it a good toss. The food tastes best if served within a few hours.
Some Advice on Making a Delicious Kale Salad Recipes
Use only the highest quality, freshest ingredients possible.
Make a cooler, more refreshing salad by chilling the dressing beforehand. Apple with red onion may also be served cold.
The best way to ensure that your salad dressing sticks to your kale leaves is to wash it well to remove any sign of dirt or pests and then spin it dry in a salad spinner.
Thinly slicing ingredients may help soften the crunch and make the texture more consistent.
In order to save the salad from becoming soggy and the apples from becoming brown, it is best to serve it shortly after it has been made.
Kale Salad Recipes Variations
The kale and cranberries in this quick and simple salad are a delicious addition. You can make a raw kale salad out of just about anything. Although I used the vegetables and condiments already in my fridge, you could be creative and use anything you have on hand. If you prefer, sprinkle some avocado on top before serving.
If you can’t find cranberries, try substituting raisins or another dried or fresh fruit, such as apples.
The cheese I chose was cheddar, which is one of my go-tos for salads. Nevertheless, other cheeses like feta, parmesan, or goat cheese would also go well. This delicious salad would be great without the addition of any dairy!
You may substitute other nuts, such as pecans or walnuts, for the almonds.
Incorporate it into a meal by adding meat such as chicken, steak, shrimp, or salmon that has been cooked or grilled. Don’t bother with the meat and instead top with your preferred grain and legume combination.
Once you’ve got the hang of the standard “dress and crunch” method for preparing a kale salad, you may branch out and try other things. Crunchy, toasted almonds, crisp potato chips, chewy whole grains, salty cheese chunks, and other delicious add-ons make kale salads stand out. Some are quite savoury, like as the Caesar, while others are subtly sweetened with the addition of fresh or dried fruit.
Above we have given the best suggestions for making your kale more exciting, whether you’re packing it for a lunch at the office or a picnic on a sunny Saturday.