Kale itself doesn’t always taste delicious, but this kale salad seasoning helps here! You can stir it in just a few minutes without any guesswork.
As someone who has been making kale salads for nearly 20 years, trust me when I say it is “the perfect* perfect dressing.”
Kale salad makes a great side dish, and can also be topped with grilled chicken, steak or shrimp as a complete meal. While a salad with raw kale may not be exciting for everyone, this delicious seasoning is a game-changer!
Kale Salad Dressing Ingredients
Using fresh lemon juice is key; the bottled substances in the store will not be the same. For extra lemon flavor, collect lemon zest using the miniature banana before juicing.
This recipe is paired with honey, Dijon mustard and garlic, mainly food and food ingredients.
Poison tip
Adding dijon mustard to this recipe not only adds flavor, but also helps to emulsify the salad dressing without using excess oil. There is no oily salad here!
How to Make Kale Salad Dressing
In an 8-ounce mason jar with a lid, add extra virgin olive oil, lemon juice, lemon zest (if used), dijon mustard, honey, garlic, salt and black pepper.
Find the complete measurement in the printable recipe card below.
Whisk with a small egg or spoon until the dressing looks thicker. Also, you can secure the lid on the jar and shake for 1 to 2 minutes.
You can do this at this point a lot of More painful.
The extra sweetness will help balance the salad’s taste.
Use the seasoning immediately (see tips below) or store it in a closed jar, up to one week in the refrigerator.
Kale Salad Tips
To prepare a kale salad, first remove the thick stems in the middle of each kale vacation. Tear the kale into pieces of size or chop it with a sharp knife. Add it to a large bowl and drizzle the seasonings nicely over the kale leaves.
Massage kale with your hands. (You’ll be a little confused!)
Rub the leaves with dressing until they look softer and darker.
Wash your hands and add a lot of toppings to the kale in your clothes. Chopped carrots, apples, thinly sliced almonds, red onions, dried cranberries or golden raisins, and goat cheese will provide a variety of textures and flavors. You can use walnuts, sunflower seeds or pecans as you like.
If needed, drizzle the top with extra seasoning and toss the salad to make sure everything is evenly coated. Then, this kale salad is ready to eat.
Looking for more kale recipes? Try my vegetarian kale Caale with Tahini dressing, or make kale pesto, my salty kale feta salad or a refreshing kale smoothie.
- ¼ cup Extra virgin olive oil
- 1 Big lemon Zest and 3 tablespoons of juice
- 1 Garlic cloves chopped
- 2 spoon Dijon Mustard
- 3 spoon Honey
- ¼ teaspoon Fine sea salt
- ¼ teaspoon Grind black pepper
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Add olive oil to 8 ounces or larger mason jars. Use the miniature plain to add the lemon zest and add the zeal and juice to the jar. (You should get 3 tablespoons of lemon juice from the large lemon.) Use the same mini flow animal to cut the garlic into the jar.
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Add the fourth mustard, honey, salt and pepper and stir well. The dressing should look thick and emulsified. Also, you can secure the lid and shake for 1 to 2 minutes. Dressing is ready to be used immediately on kale leaves. (Massage the seasoning into kale with your hands for the tenderest effect.)
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This seasoning should be coated with about 2 pounds (or 2 large bunches) of kale. It will remain in good condition in the airtight container in the refrigerator for up to a week and can also be used on other lettuces if you want to change items.
Make it vegan: Replace vegan with maple syrup or agave nectar.
Like non-beet seasonings? Try my Kale Goat Milk Powder or Kale Caesar Salad.
Calories: 121KCAL | carbohydrate: 11g | protein: 0.5g | Fatty: 9g | Saturated fat: 1g | Polyunsaturated fat: 1g | Monounsaturated fat: 7g | sodium: 153mg | Potassium: 41mg | fiber: 1g | sugar: 9g | Vitamin A: 8IU | Vitamin C: 10mg | calcium: 10mg | iron: 0.3mg
If you try this Kale Salad Seasoning Recipe, Please leave a comment and a star rating below Let me know you like it!
