Kale salad is a hearty, fiber-ful meal. If you want to kick up the protein, add some cooked white beans to the mix.
Kale Salad with Grapes and Poppy Seed Dressing
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 2
Description
Recipe adapted from http://wholelivingdaily.com
Ingredients
Scale
Salad
- 1 bunch kale, stemmed and sliced into ribbons
- 1 lemon
- extra-virgin olive oil
- salt
- A few handfuls each red and green grapes
- 1 ripe avocado
- ¼ cup toasted pine nuts
Poppy Seed Dressing
- ¼ cup cold-pressed olive oil
- 2 tbsp. apple cider vinegar
- 1 tsp. Dijon mustard
- ½ shallot, diced
- 1 tbsp. poppy seeds
- Pinch sea salt
- 1 tsp. agave nectar
Instructions
- In a large bowl, dizzle kale with lemon juice and olive oil and add a pinch or two of sea salt. Massage kale until it’s deep dark green, soft, and tender, 2 to 3 minutes.
- For the dressing, whisk all ingredients together.
- Add grapes, avocado and pine nuts to the kale and toss with dressing.
- Massaged kale, will keep in a tightly sealed container for up to 4 days in the refrigerator. Store leftovers dressing in the refrigerator for up to one week.
Nutrition
- Serving Size: 2
- Calories: 292
- Sugar: 4
- Sodium: 80
- Fat: 21
- Carbohydrates: 18
- Fiber: 7
- Protein: 6
- Cholesterol: 0
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