Fresh Kale Salad Recipes

EASY KALE SALAD WITH FRESH LEMON DRESSING

Steps:

• First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires!
• Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!
• In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries. Shake your dressing once more and pour about ⅓ of the dressing over the salad. Toss to coat and add extra dressing, to taste.

THE BEST KALE SALAD

Steps:

• Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
• Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
• Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.

FRESH KALE SALAD

Steps:

• Remove the kale leaves from the stems and chop fine.
• In a large bowl, combine kale, lemon juice, olive oil, balsamic vinegar, pine nuts, currants and parmesan cheese. Toss to combine.
• Season with salt and pepper. Let stand an hour before serving.

FRESH MOZZARELLA STRAWBERRY KALE SALAD

Steps:

• In a small bowl, whisk together agave, vinegar and olive oil. Add to kale and mix until leaves are coated. Transfer to a bowl and top with strawberries, pine nuts, walnuts and Fresh Mozzarella.

FRESH AND CRISPY KALE SALAD

Steps:

• In a small bowl, whisk together oil, condiment, syrup, salt and pepper.
• Slice kale into ½-inch (1 cm) wide strips; place in medium bowl. Add dressing; massage into kale leaves until well coated. Let stand for 10 minutes.
• Add pine nuts and currants, tossing to coat. Garnish with grated lemon rind and Pecorino shavings.
• More recipe ideas are available online at pc.ca.