Kale Salad with Toasted Almonds and Lemon Vinaigrette Recipe

by Andrea Holwegner | Jan 6, 2018

Kale Salad with Toasted Almonds and Lemon Vinaigrette Recipe

Makes about 6 servings

This is a great make ahead salad, especially as kale holds it’s shape well, with a home-made vinaigrette. Simple, and delicious for your lunch or supper side dish.

What you need:

2 large bunches of kale
1/2 cup crushed or slivered almonds
1/4 cup fresh lemon juice
1/2 cup olive oil
2 tbsp Dijon mustard
1 tbsp minced shallot or onion
1 small garlic clove, minced
1/4 tsp salt
Freshly ground black pepper to taste

How to make:

Wash kale, and tear into bite size pieces
Toast almonds in oven, briefly at 350 (Watch closely so they don’t burn!) and let cool.
Mix olive oil, lemon juice, dijon, shallot, garlic, salt and pepper.
Toss vinaigrette with kale and almonds and serve.
Feel free to add diced peppers or slivered carrots for additional colour and crunch.

Per serving (1/6 of salad):

Calories – 254
Protein – 5 g
Carbohydrates – 9.1 g
Fat – 23 g
Fibre – 3.5 g

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Kale Salad with Toasted Almonds and Lemon Vinaigrette Recipe

Kale Salad with Toasted Almonds and Lemon Vinaigrette Recipe

Andrea Holwegner

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