Rating: 4.96 stars
22 Ratings
  • 5 star values: 21
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Everyone always asks for the recipe when I bring this salad to parties. We all love it so much, my friends and I just refer to it as: 'The Kale Salad'.

Recipe Summary test

prep:
20 mins
additional:
10 mins
total:
30 mins
Servings:
4
Yield:
4 salads
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Lemon Vinaigrette:
Salad:

Directions

Instructions Checklist
  • Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.

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  • Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.

  • Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.

Cook's Notes:

Depending on the size of the lemons, maple syrup may need to be increased if the dressing is too tangy.

I always taste-test the dressing before adding it to the salad. So I recommend tasting and adjusting the maple syrup, salt, pepper, and/or Dijon mustard.

Nutrition Facts

338 calories; protein 10.8g; carbohydrates 23.7g; fat 24.4g; cholesterol 110.3mg; sodium 378.4mg. Full Nutrition
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