Yogi Kale Salad with Lemon Vinaigrette
The trick to preparing raw kale is to massage the leaves thoroughly. This will break down the fiber giving you soft delicious greens. Also, if you make this a couple hours ahead of time the acid in the vinaigrette only enhances the flavor while making the kale more supple. | www.lakesidetable.com
Prep Time 10 minutes
Servings 8 servings
Calories 144 kcal
Ingredients
- 1 big bunch of kale fibrous spine removed and torn/cut into small pieces
- 1/2 cup dried cranberries
- 1 cup blueberries
- 1 cup red pepper chopped
- 1 cup toasted pecans chopped
- 1 red onion diced
Dressing
- 1 tablespoon rice wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 tablespoon honey or agave
- 1/2 tablespoon soy sauce*
- 6 tablespoons extra virgin olive oil
Instructions
Make the Dressing
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In the salad bowl, combine all the ingredients except the olive oil. Whisk vigorously until incorporated.
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Slowly drizzle the oil in, whisking constantly. This will create an emulsion and bring it all together.
Putting it all together
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Put all the kale in the salad bowl on top of the salad dressing. Using your hands, massage the dressing into the kale. Really squeeze the kale. This will soften it up and make it easier to chew and digest.
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Add all the other salad ingredients in to the bowl and lightly toss.
Recipe Notes
* If you are gluten sensitive, make sure you are using a gluten free brand of soy sauce.
Nutrition Facts
Yogi Kale Salad with Lemon Vinaigrette
Amount Per Serving
Calories 144
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Sodium 219mg10%
Potassium 138mg4%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 9g10%
Protein 1g2%
Vitamin A 2217IU44%
Vitamin C 43mg52%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.