Kale Salad with Lemon Vinaigrette

5 from 8 votes

Easy, healthy, and refreshing kale salad made with simple lemon vinaigrette. It makes the perfect side to go with any meal or light lunch that you can make ahead!

Course Salad

Cuisine International

Prep Time 15 minutes

Total Time 15 minutes

Servings servings

Calories 320kcal

Author Diana

Ingredients

6 cups kale washed and chopped
½ cup shallot finely diced
½ cup carrot grated
⅓ cup dried cranberries
¼ cup sunflower seeds

For the lemon vinaigrette

3 tablespoons lemon juice
⅓ cup extra virgin olive oil
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper

Instructions

To make the lemon vinaigrette

In a medium jar or a bowl, combine olive oil with lemon juice, Dijon mustard, salt, and pepper. If using a bowl, whisk until everything is well combined and the vinaigrette is emulsified. If using a jar, just shake it for a minute.

To assemble the salad

Wash and dry the kale, then remove the tough stems, and give the kale leaves a rough chop into bite-sized pieces. Add to a large bowl, drizzle with a little bit of olive oil and a pinch of salt. Then with clean hands massage the kale leaves for about 3 minutes.
Combine the massaged kale in a large bowl with the rest of the ingredients (grated carrot, diced shallot, dried cranberries, and sunflower seeds).
Toss the salad until everything is well combined, and dress with the lemon vinaigrette.

Video

Notes

If serving later - you can store the salad in an airtight container and store the vinaigrette in a separate jar. Dress the salad before serving.
Store in the fridge for up to 4 days.

Nutrition