Kale Salad with Lemon Dressing
My easy Kale Salad with lemon dressing is my go-to trick for getting more greens into my kids’ meals! It's ready in under 10 minutes using kale, crunchy apples, vegan parmesan, and a zesty lemon dressing to tie it all together.
Servings: 4
Calories: 278kcal
Ingredients
- 4 cups shredded kale , measure packed
- ½ cup vegan parmesan , homemade or store bought
- ½ cup slivered almonds
- ½ cup sliced apples
- ½ cup golden raisins
- ¼ cup fresh lemon juice
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1-2 tablespoons olive oil , or broth if oil-free
Instructions
- Put everything into a bowl and mix well to combine.
- Serve!
Notes
- My #1 Secret Tip for making this kale salad is to massage the kale before adding everything else. I rub it with a little lemon juice or olive oil for a minute or two until the leaves feel softer. It makes the salad easier to eat and my kids don’t complain about it being too tough.
- Slice the apples last: I always slice the apples right before mixing the salad so they don’t turn brown. If I need to prep them earlier, I give them a quick splash of lemon juice to keep them fresh.
- Toast the almonds: If I have a few extra minutes, I lightly toast the slivered almonds in a dry pan.
- Chop the kale small: I chop the kale into small pieces so it mixes better with the other ingredients.
- Taste before serving: Right before serving, I give the salad a little taste. Sometimes I add an extra squeeze of lemon or pinch of salt, depending on how everything blends together.
- Add the dressing just before serving: If I’m prepping ahead, I wait to add the lemon juice and oil until right before serving. That way the salad stays crisp and fresh.
Nutrition
Calories: 278kcal | Carbohydrates: 28g | Protein: 8g | Fat: 15g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 274mg | Potassium: 677mg | Fiber: 3g | Sugar: 13g | Vitamin A: 6703IU | Vitamin C: 88mg | Calcium: 149mg | Iron: 7mg