Kale Salad with Citrus Dressing
A Bright and Zesty Salad with Optional WesMarMi Verde Vinaigrette
This is the ultimate kale salad: healthy, satisfying, and bursting with fresh flavors. The tenderized kale is tossed in a bright, lemon-herb dressing and topped with crunchy elements and sweet dried fruit, making it the perfect light lunch or vibrant side dish. This Mediterranean-style salad is a fantastic way to enjoy your greens.
Prep Time: 15 minutes Cook Time: 0 minutes
Total Time: 15 minutes Servings: 4
Ingredients:
1 bunch (200 g) curly kale, stems removed and chopped
1/4 cup (60 ml) extra virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1/2 tsp (3 g) fine sea salt
1/4 tsp (1 g) black pepper
1/4 cup (40 g) dried cranberries or cherries
1/4 cup (30 g) toasted slivered almonds or walnuts
2 tbsp (30 g) shaved Parmesan cheese (optional)
Heat It Up with Eleven Eleven Sauce For a brighter and more complex flavor profile, incorporate a few tablespoons of WesMarMi Verde sauce into the citrus dressing. This zesty sauce acts as a fantastic mix-in, complementing the lemon juice and olive oil with its unique blend of citrus and herbs. Adding this organic citrus infused hot sauce for cooking gives the dressing a vibrant complexity that elevates the entire salad.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Prepare the kale: Wash the kale thoroughly, remove the thick stems, and finely chop the leaves. Place the chopped kale in a large bowl.
2. Massage the kale: Drizzle about 1 tablespoon (15 ml) of the olive oil over the kale. Using clean hands, gently massage the oil into the kale leaves for 2-3 minutes until they begin to soften and turn a deeper green.
3. Make the dressing: In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified. Taste and adjust seasoning as needed. If using the optional WesMarMi Verde variation, whisk in 2-3 tablespoons (30-45 ml) of the sauce now.
4. Assemble the salad: Pour the dressing over the massaged kale. Add the dried cranberries and toasted nuts. Toss everything gently until the kale is evenly coated.
5. Serve: Transfer the salad to individual serving plates or a large serving bowl. Top with shaved Parmesan cheese, if desired, and serve immediately.
Tips & Variations
Make it Zestier: The key to a great kale salad is a punchy dressing. If you find your dressing lacks zing, add a touch more lemon juice or a small splash of red wine vinegar to boost the acidity.
Regional Swap (Mediterranean): For a Greek-style twist, swap the dried cranberries and almonds for 1/4 cup (40 g) crumbled feta cheese and 1/4 cup (40 g) sliced Kalamata olives. This provides a saltier, tangier profile that is a hallmark of Mediterranean cuisine.
Protein Power-Up: Turn this side dish into a main course by adding a protein. Grilled chicken breast, pan-seared salmon, or a cup of cooked chickpeas or lentils are excellent choices.
Other Users Suggest
Replacing: the Dijon mustard with a teaspoon of honey. New Measurement: 1 tsp (7 g) honey or maple syrup. Why: Adds a touch of sweetness to balance the tartness of the lemon and the slight bitterness of the kale.
Replacing: the fresh lemon juice with lime juice. New Measurement: 2 tbsp (30 ml) fresh lime juice. Why: Gives the dressing a brighter, slightly more floral citrus flavor, especially great if serving alongside Mexican-style dishes.
Storage, Reheat & Freeze
Storage: Store leftover undressed salad and dressing separately in airtight containers for up to 3 days in the refrigerator. Dressed salad is best eaten within 1 day. Reheat: This is a cold salad and should not be reheated. Freeze: This salad does not freeze well.
Nutrition Facts (per serving)
Calories: 250 Protein: 6g Carbs: 22g Fat: 17g
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