My favorite kale salad combines easy and readily available flavors of garlic, dijon, lemon juice, and kale so that you can enjoy it anytime you want!
I have to confess, I had this salad for lunch every single day for about a year straight when I first put this combo together, and I’ve been hooked ever since. It is fresh, flavorful, and extremely light. Have I mention it has about zero prep time?
You don’t need tons of added veggies or protein for this to make you full, this salad has some major staying power. However, I have added protein (chickpeas, broiled tofu, smokey tempeh) and veggies to it and it was equally as delicious.
I prefer to pair this salad with a light vinaigrette, and in this case, my go-to is a dijon mustard, garlic, and lemon juice combination. Speaking of lemon juice, check out these insanely large lemons from my parent’s tree:
One small garlic clove minced, one tablespoon dijon mustard, a tablespoon or so of lemon juice, a few tablespoons of EVOO, and a dash of water, seasoned with pink sea salt and tons of black pepper.
Onto the kale… I don’t have a preference between curly kale and lacinato kale. I have found that for kale beginners, lacinato kale is best in contrast to curly kale in terms of being easier to digest. The flavors are the same to me, only the texture is different.
Wash the kale thoroughly and shred into bite-sized pieces. You can cut it but I love the rustic look of torn kale.
My favorite toppings for this salad are simple: slivered almonds and nutritional yeast. YUM!
Crunch from the almonds and a slight nuttiness from the nutritional yeast is a perfect contrast to the earthy kale flavor.
Top with the dressing and devour!