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Lemony Kale Salad

Print Recipe
A refreshing, high iron and nutrient dense salad.
Prep Time:5 minutes
Total Time:5 minutes

Equipment

  • 1 large bowl
  • 1 salad scissors or kitchen scissors or knife
  • 1 mason jar or other airtight container
  • 1 lemon juicer
  • measuring spoons

Ingredients

  • 4 cups curly kale washed, stem removed, and cut into bite-sized pieces
  • 1 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1 tsp garlic minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp hemp hearts
  • 1 oz reduced fat feta cheese
  • 3 Tbsp chopped walnuts optional

Instructions

  • If starting with a bunch of curly kale, wash, dry, and remove leaves from stem.
  • Add kale to medium-large bowl and use scissors to chop kale into bite-sized pieces (or finely chop kale leaves and add to a medium-large bowl.)
  • To make dressing, add olive oil, lemon juice, garlic, mustard, salt and pepper to mason jar and shake to mix or whisk together in a small bowl.
  • Drizzle a teeny bit (around 1 tsp) onto the kale leaves.
  • Massage dressing into kale leaves until the leaves darken in color and become tender and silky.
  • Toss with remaining dressing, feta, and hemp hearts.

Notes

Diary-free option: To keep this salad dairy-free and gluten-free, I recommend using gluten-free bread crumbs instead.
Course: Brunch, Lunch, Salad, Side Dish, Snack
Cuisine: American
Keyword: dairy-free, gluten fee, quick and easy, spring
Servings: 4
Calories: 98kcal