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A refreshing and light vegan kale salad tossed in a zesty lemon vinaigrette. Perfect as a quick, healthy side dish, this recipe comes together in minutes and is packed with nutrients.
For 4 servings
Prepare the kale
Make the lemon vinaigrette
Massage the kale
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A refreshing and light vegan kale salad tossed in a zesty lemon vinaigrette. Perfect as a quick, healthy side dish, this recipe comes together in minutes and is packed with nutrients.
This american recipe takes 10 minutes to prepare and yields 4 servings. At 77.99 calories per serving with 1.47g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Finish and serve
Add 1/2 cup of cooked chickpeas or edamame per serving for a substantial protein boost.
Omit the maple syrup entirely. Ensure your Dijon mustard is sugar-free to keep it keto-friendly.
Use baby kale, which is naturally more tender. Add 1 tablespoon of dried cranberries or chopped apple for a touch of sweetness.
Save time by using a bag of pre-washed and pre-chopped kale from the grocery store.
Kale is one of the best sources of Vitamin K, an essential nutrient for blood clotting and bone health.
With more Vitamin C than an orange, kale helps support a healthy immune system and skin health.
Kale contains powerful antioxidants like quercetin and kaempferol, which help protect your body from damage by free radicals.
Yes, this kale salad is very healthy. Kale is a nutrient-dense superfood packed with vitamins K, A, and C, as well as antioxidants. The lemon vinaigrette uses healthy fats from olive oil and avoids processed ingredients.
Each serving of this salad contains approximately 105 calories, making it a very light and low-calorie side dish. Calories come from the kale, olive oil, and sunflower seeds.
Absolutely. Kale is a sturdy green, so you can dress the salad up to a day in advance. Store it in an airtight container in the fridge. It will become more tender over time. Just add the sunflower seeds right before serving to keep them crunchy.
Massaging the kale with the acidic and oily dressing helps to break down the tough, fibrous cell structure of the leaves. This makes the kale much more tender, easier to chew and digest, and less bitter.
