Broccoli Kale Salad with Lemon Dressing
Ingredients
- 5 cups chopped kale
- 1-2 tsp olive oil
- 1/8 tsp salt
- 2 cups chopped broccoli
- 1/2 cup sliced almonds
- 1/4-1/2 cup shredded carrots
- 1/4 cup diced red onion
- 1/4 cup sunflower seeds
- 1/4 cup cranberries
LEMON DRESSING
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 clove garlic minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 tsp sweetener of choice (honey, agave, sugar, etc...)
OPTIONAL EXTRAS
- 1/4-1/2 cup cheese (cheddar, feta, or goat cheese)
- 1-2 tsp poppy seeds
- extra veggies
Instructions
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First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires! I like mine a bit tart and even add a little lemon zest to the dressing. To reduce tartness, simply add a little extra sweetness, to taste.
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Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!
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In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries.
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Shake your dressing once more and pour about 1/3 of the dressing over the salad. Toss to coat and add extra dressing, to taste. Enjoy!
Recipe Notes
Skipping the optional cheese will make this salad both vegan and paleo. Nix the dried fruit and use a compliant sweetener for the dressing and it'll also be low-carb and keto friendly. Do both and you've got yourself some whole 30 approved vegetarian eats. Woot!
Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Values below calculated for both dressing and salad but do not include optional extras. Adjust as needed based on sweetener of choice and extras added and enjoy!