Honey kale salad with lemon
This honey kale salad combines massaged kale with a tangy dressing made of lemon juice, honey, and mustard, accented by a hint of red pepper for heat. It's a vibrant, healthy dish perfect for a light meal or side.
Cook time 5 min
Prep time 10 min
Ingredients:
15 cups kale1/4 cup lemon juice
1 tbsp olive oil
1/2 tbsp honey
1/2 tbsp mustard
1 tsp red pepper (spice)
1/2 tsp garlic powder
1 dash black pepper
1 dash salt
Honey kale salad with lemon, mustard, and red pepper is a nutritious and flavorful dish that's perfect for a light lunch or a side dish. The combination of lemon juice, honey, and mustard gives it a tangy and sweet flavor, while the red pepper adds a bit of heat. This salad is not only delicious but also packed with vitamins and minerals, thanks to the kale.
Instructions:
- Place the chopped kale in a large bowl.
- Sprinkle with a pinch of salt.
- Use your hands to massage the kale for 2-3 minutes until it darkens in color and becomes more tender. This process will make the kale less bitter and easier to eat.
- In a small bowl or a jar with a lid, combine the lemon juice, olive oil, honey, mustard, red pepper spice, garlic powder, black pepper, and salt.
- Whisk together until all the ingredients are well blended. If using a jar, secure the lid and shake vigorously to mix.
- Pour the dressing over the massaged kale.
- Toss well to ensure all the kale pieces are evenly coated with the dressing.
- Taste a piece of kale and adjust the seasoning if needed. You can add more salt, pepper, or red pepper spice according to your preference.
- Transfer the dressed kale to a serving bowl.
- Let the salad sit for about 10 minutes to allow the flavors to meld together.
- Serve the honey kale salad as a refreshing and nutritious side dish or enjoy it as a light meal.
This honey kale salad with lemon, mustard, and red pepper is a quick and easy recipe that doesn't compromise on flavor. It's a perfect way to enjoy a healthy meal without spending too much time in the kitchen. Enjoy it on its own, or pair it with a protein of your choice for a more substantial meal.
Honey kale salad with lemon FAQ:
Massage the kale for about 2-3 minutes. This helps to tenderize the leaves and reduces bitterness.
Yes, you can prepare the salad up to a few hours in advance. However, it's best to wait to add the dressing until just before serving to keep the kale crisp.
Use a large mixing bowl to accommodate the 15 cups of kale and allow enough space for tossing the salad with the dressing.
You can substitute maple syrup or agave nectar for honey if you prefer a vegan option or need a different sweetener.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The kale may wilt, so it's best enjoyed fresh.
Cooking Tips:
- Make sure to wash and thoroughly dry the kale before using it in the salad to remove any dirt or impurities.
- To make the kale more tender, you can massage it with a little bit of olive oil and salt for a few minutes before mixing it with the other ingredients.
- Feel free to adjust the amount of red pepper according to your preferred level of spiciness.
- For added crunch, consider topping the salad with some nuts or seeds, like almonds or sunflower seeds.
Nutrition Facts
5 ServingsCalories 100kcal
Protein 6g
Carbohydrates 12g
Fiber 8g
Sugar 3.68g
Fat 6g
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