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Lily

Crisp Kale Salad with Lemon Vinaigrette: Refresh Your Plate!

A refreshing and nutritious Crisp Kale Salad with a zesty lemon vinaigrette, perfect for any meal.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups kale stems removed and leaves chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup feta cheese crumbled
  • 1/4 cup sunflower seeds
  • 1/4 cup olive oil for vinaigrette
  • 2 tablespoons lemon juice for vinaigrette
  • 1 teaspoon Dijon mustard for vinaigrette
  • 1 teaspoon honey for vinaigrette
  • Salt and pepper to taste for vinaigrette

Method
 

  1. In a large bowl, combine the chopped kale, cherry tomatoes, cucumber, red onion, feta cheese, and sunflower seeds.
  2. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
  3. Drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients evenly.
  4. Let the salad sit for about 10 minutes to allow the flavors to meld and the kale to soften slightly.
  5. Serve immediately or refrigerate for up to 2 hours before serving for a chilled option.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 7gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 10mgSodium: 200mgFiber: 2gSugar: 3g

Notes

  • For added protein, consider adding grilled chicken or chickpeas to the salad.
  • Substitute the sunflower seeds with walnuts or pumpkin seeds for a different flavor and texture.

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