Simple Shredded Kale Salad
This is my number one weeknight salad recipe to make when I realize I haven’t gotten enough greens in my diet in a few days.
Servings 2
Calories 296kcal
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon finely diced shallot
- 1 teaspoon Dijon mustard
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon toasted white sesame seeds
- ¼ teaspoon poppy seeds
- Pinch red pepper flakes
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 large bunch Tuscan kale
- ¼ cup nutritional yeast
- 1 cup halved cherry tomatoes
- ¼ cup pickled red onions
Instructions
- In a large mixing bowl, whisk together the olive oil, red wine vinegar, diced shallots, Dijon mustard, onion powder, garlic powder, sesame seeds, poppy seeds and red pepper flakes. Season with salt and pepper.
- Remove the thick stems from the kale, then stack the leaves and roll them up. Finely chop the kale, then add it to the bowl with the dressing.
- Toss to combine the kale with the dressing, then use your hands to massage the dressing into the salad.
- Add the nutritional yeast and toss once more. Top with cherry tomatoes and pickled red onions and serve.
Notes
Serve as a side or top with grilled or seared salmon or chicken thighs for a more complete meal.
Nutrition
Calories: 296kcal | Carbohydrates: 9g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 42mg | Potassium: 358mg | Fiber: 3g | Sugar: 3g | Vitamin A: 916IU | Vitamin C: 24mg | Calcium: 40mg | Iron: 1mg
