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This Kale Salad Recipe is a game-changer for anyone looking to add a burst of freshness to their meal. Packed with vibrant cherry tomatoes, a zesty lemon juice dressing, and a sprinkle of parmesan cheese, this salad is both nutritious and delicious. Perfect for a quick lunch or a light dinner, it’s a simple yet flavorful way to enjoy your greens. Dive in and let your taste buds dance with delight!
Kale Salad Recipe
Ingredients:
- 1 bunch chopped kale
- 1 cup halved cherry tomatoes
- 1/4 cup olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 clove minced garlic
- 1/4 cup grated parmesan cheese
- to taste salt
- to taste freshly ground black pepper
Instructions:
- In a large mixing bowl, whisk together the olive oil, lemon juice, and minced garlic.
- Add the chopped kale to the bowl and toss to coat evenly with the dressing.
- Add the halved cherry tomatoes and grated parmesan cheese. Toss again to combine.
- Season with salt and freshly ground black pepper to taste. Serve immediately.
What You Will Need for This Salad
Read more: Kale Egg Casserole Recipe
What you will need to make kale salad
- Kale: Packed with vitamins, kale provides a hearty base and adds a satisfying crunch to the salad.
- Cherry tomatoes: These add a burst of sweetness and juiciness, balancing the bitterness of the kale.
- Olive oil: Acts as the primary dressing, bringing richness and helping to meld all the flavors together.
- Lemon juice: Adds a zesty tang that brightens up the salad and complements the other ingredients.
- Garlic: Provides a subtle kick and depth of flavor, enhancing the overall taste of the salad.
- Parmesan cheese: Adds a savory, umami element that pairs well with the kale and tomatoes.
Essential Tools and Instruments
What tools/instruments will be needed to make Kale Salad Recipe
- Mixing bowl: Essential for combining kale, dressing, and other ingredients evenly without making a mess.
- Whisk: Needed to blend olive oil, lemon juice, and garlic into a smooth dressing.
- Knife: Crucial for chopping kale and halving cherry tomatoes precisely.
- Cutting board: Provides a stable surface for safely chopping vegetables.
- Tongs: Useful for tossing the salad to ensure all ingredients are well-coated with dressing.
Kale Salad Recipe
A simple and healthy kale salad recipe.
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Ingredients:
Salad Ingredients
- 1 bunch Kale chopped
- 1 cup Cherry Tomatoes halved
- 1/4 cup Olive Oil
- 2 tbsp Lemon Juice freshly squeezed
- 1 clove Garlic minced
- 1/4 cup Parmesan Cheese grated
- to taste Salt
- to taste Black Pepper freshly ground
Instructions:
- In a large mixing bowl, whisk together the olive oil, lemon juice, and minced garlic.
- Add the chopped kale to the bowl and toss to coat evenly with the dressing.
- Add the halved cherry tomatoes and grated Parmesan cheese. Toss again to combine.
- Season with salt and freshly ground black pepper to taste. Serve immediately.
Notes:
This kale salad is best served fresh but can be stored in the fridge for up to 2 days.
Read more: Kale Stew Recipe
Nutrition value:
Calories: 150kcalCarbohydrates: 10gProtein: 5gFat: 12gSaturated Fat: 2gCholesterol: 5mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 5000IUVitamin C: 60mgCalcium: 150mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the dressing and store it in an airtight container in the fridge for up to 3 days.
- Chop the kale and store it in a ziplock bag or airtight container in the fridge for up to 2 days.
- Combine the kale and dressing just before serving to keep it fresh and crisp.
Freezing Instructions
- Blanch the chopped kale in boiling water for 2 minutes, then transfer it to an ice bath.
- Drain and pat dry the kale thoroughly.
- Place the kale in a single layer on a baking sheet and freeze until solid.
- Transfer the frozen kale to a ziplock bag or airtight container and store it in the freezer for up to 3 months.
- Thaw the kale in the fridge overnight before using it in the salad.
Massaging kale with a bit of olive oil before adding the dressing can make it more tender and less bitter.
Frequently Asked Questions
FAQ:
Can I use a different type of green instead of kale?
Yes, spinach or arugula works well too.
How long will the salad stay fresh?
It’s best eaten within a day, but can last up to two days in the fridge.
Can I add protein to this salad?
Absolutely, grilled chicken or chickpeas are great additions.
Is it necessary to massage the kale?
Massaging helps soften the kale and makes it less bitter.
Can I make the dressing ahead of time?
Yes, the dressing can be made a day in advance and stored in the fridge.
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