Description
Kale Salad with Lemon Dressing is a fresh, vibrant, and nutritious salad bursting with crisp kale, colorful vegetables, and a zesty lemon dressing. This easy-to-make, plant-based recipe offers a perfect blend of textures and flavors that can be enjoyed as a light lunch or a side dish. It is packed with vitamins, antioxidants, and whole-food ingredients for a wholesome, refreshing meal.
Ingredients
Scale
Salad Base
- 4 cups fresh kale, washed and chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons sunflower seeds (optional)
Lemon Dressing
- 3 tablespoons natural lemon juice
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
Optional Additions
- 1/2 cup cooked chickpeas (for added protein)
- 1/2 avocado, sliced
- 1/4 cup plant-based feta cheese (plant-based)
- 1/2 cup roasted sweet potatoes, diced
Instructions
- Prepare the Kale: Wash the kale thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces. Massage the kale gently with a pinch of salt for 1-2 minutes to soften its texture and make it more enjoyable to eat.
- Make the Lemon Dressing: In a small bowl, whisk together natural lemon juice, extra virgin olive oil, minced garlic, vegetarian Worcestershire sauce (natural), salt, and black pepper until the dressing is well combined, tangy, smooth, and fragrant.
- Prepare the Vegetables: Slice the cherry tomatoes in halves, dice the cucumber, and finely chop the red onion. These fresh vegetables add vibrant color and crisp texture to the salad.
- Toss Everything Together: In a large bowl, combine the massaged kale, chopped vegetables, and the lemon dressing. Toss thoroughly to ensure every leaf and piece of vegetable is coated with the dressing.
- Add Final Touches: Sprinkle sunflower seeds over the salad for added crunch. Optionally, add your choice of plant-based feta cheese, sliced avocado, cooked chickpeas, or roasted sweet potatoes to enhance flavor and creaminess.
Notes
- Massage the kale with salt to soften its texture and reduce bitterness.
- Adjust the amount of lemon juice and olive oil in the dressing according to your taste preference for perfect balance.
- Use the freshest vegetables available to keep the salad crisp and flavorful.
- Cut all vegetables uniformly for the best eating experience.
- Allow the salad to rest for 10 minutes before serving so the flavors can meld together.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Kale Salad, Lemon Dressing, Plant-Based Salad, Healthy Salad, Gluten Free, Vegan, Light Lunch, Side Dish
