Lighter dinners are welcome if not a must. Here is a great new salad we cannot avoid- Kale Salad with Honey Lemon Vinaigrette.
I was first introduced to it by a dear friend and replicated it repeatedly until we had it as we liked it.
Summertime is finally here, and with it, pool time and fun outdoor time, too.
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What is kale?
Kale is a cruciferous vegetable from the mustard family, which includes vegetables like broccoli and Brussels sprouts; however, it is more related to cabbage.
It can withstand extreme hot and cold temperatures while growing, making it the perfect all-year-round favorite vegetable.
Besides being low in carbs and calories, it is nutrient-rich and contains vitamins A, K, C, and calcium, minerals, and complex carbohydrates.
The most common types of kale
You can find several types at the grocery store and even more at your local farmer’s market.
Curly:
This is the most common type of kale: dark green with thick, curly leaves. Fibrous stems that are not pleasant to eat and digest.
Tuscan:
my favorite, also called Lacinato or dinosaur kale, is as common as the curly. Goes beautifully into soups.
Chinese:
Chinese kale or broccoli can be difficult to find if you do not have an Asian market nearby. You do want to eat the stem of the Chinese kale along with the leaves.
Red Russian Kale:
Vibrant in color, was first introduced to Canada by Russian traders in the 19th century. It is one of the few varieties that is sweet, soft, raw, and super delicious when cooked.
Baby Kale:
Early harvested. Small and delicate, it is best to enjoy it raw.
If you enjoy this kale salad with honey lemon vinaigrette, you may want to try:
Chinese Eggplant with Garlic Sauce – The Best
Tomato, Kale, Chard, Spinach with Pappardelle Pasta
Kale Salad with Honey Lemon Vinaigrette
Ingredients
For The Salad
- 2 bundles kale, finely chopped
- 4 tablespoons parsley, finely chopped
- 3 tablespoons mint, finely chopped
- 3 green onions, finely chopped
- 2 tablespoons pine nuts, roasted
- 2 tablespoons parmesan cheese, shaved
- 2 tablespoons dried cranberries
- 2 tablespoons golden raisins
Honey Lemon Vinaigrette
- 1 tablespoon balsamic White Vinegar
- 7 tablespoons olive oil
- Salt & Pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 whole lemons, squeezed
Instructions
For the Salad
- Mix the kale, parsley, mint, green onions, roasted pine nuts, golden raisins and cranberries in a large salad bowl.
- Add the below Honey Lemon Vinaigrette and let it rest for about 15 to 20 minutes.
- Add the shaved Parmesan cheese and serve
For the Honey Lemon Vinaigrette
- In a blender or food processor, mix all the above ingredients and whisk until smooth consistency.
- Taste to adjust the flavor.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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