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Lemony Kale Salad

This hearty Kale salad is the perfect side dish, served on its own or topped with a protein like salmon or chicken, it is a complete meal in itself.

Course Salad, Side Dish
Keyword Kale, keto, paleo
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people
Author Amber Gaines

Ingredients

For the Kale

  • 1 bunch kale, about 5 cups stems removed, torn
  • 1/2 tbsp avocado oil
  • 1 avocado cubed
  • 2 tbsp silvered or sliced almonds
  • 2 tbsp hemp hearts (or sub ground almonds)

For the Dressing

  • 2-1/2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tbsp dijon mustard
  • 1/4 tsp salt
  • pinch pepper

Optional

  • 6 oz Cooked Salmon or Chicken

Instructions

  1. Add torn kale to a large bowl with 1/2 tbsp oil and massage the oil into the leaves for about 2 minutes. Kale will reduce in volume by about half.

  2. Add Hemp Hearts, Almond and Avocado to the kale.

  3. To make the dressing, combine all ingredients in a small bowl and whisk until well combined.

  4. Add Dressing to Kale and mix well. Add optional Protein. Serve immediately or refrigerate for up to 24 hours.

Recipe Notes

You can Substitute the Almond with Toasted Walnut pieces for a different flavor or add dried cranberries vs avocado for a sweeter version.

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