This tender, simple kale salad has only 6 ingredients and comes together quickly to make a healthy, delicious and satisfying lunch!
I really tried not to use the word simple in the title, because I totally overuse that description in my recipes. But here’s the thing, everything I eat is a simple recipe. I do love to cook, but at this stage in life I’m not afforded the luxury of leisure cooking on the regular. So simple it is.
And this salad I have for you today is just that- simple.
I’ve shown a few of our regular dinner recipes lately like my mom’s spaghetti sauce recipe and my favorite shrimp marinade, but I’ve been leaving out my lunch. Today, I wanted to show you one of my favorite go-to lunches.
This kale salad with a walnut vinaigrette comes together in about 5 minutes. It’s a single serving, perfect for lunch or a side with dinner.
But the best part? It’s a kale salad that is actually enjoyable. I’ve tried so many kale salads that taste like I’m grinding away at a tough, flavorless leaf, but this salad is tender and flavorful thanks to the help of the food processor.
Do not let that intimidate you. Yes, you need to pull out the processor, but it cleans up with a simple rinse of water and really makes the salad delicious.
The best thing about this salad is that it’s quick and SIMPLE. Being simple, it can serve as a base for more elaborate salads, especially if you are wanting it to be a full meal in itself.
Some serving suggestions:
Add grilled chicken, pomegranate arils and goat cheese for a beautiful winter dinner.
Add roasted butternut squash and toasted pumpkin seeds for a hearty fall lunch.
Add in wild rice and dried cranberries for a delicious side item.
Honestly, the possibilities are endless.
So eat it as is or doctor it up; you won’t be disappointed.
This tender, flavor-packed kale salad has only 6 ingredients and comes together quickly to make a healthy, delicious and satisfying lunch!
- 4 cups loosely packed, deribbed kale
- 1/4 cup chopped walnuts
- 2 tsp apple cider vinegar
- 1 tsp roasted walnut oil
- 1 tsp honey
- 1 tsp lemon juice
- pinch of sea salt
- Place the kale in a food processor.
- Evenly distributing, sprinkle on the walnuts and drizzle the apple cider vinegar, walnut oil, honey, lemon juice and salt.
- Give it 2-3 quick pulses, enough to chop the kale into the desired sized pieces.
- Transfer to bowl and serve.
A few tips for success:
*If you don’t have walnut oil, you can sub with olive oil
*This recipe makes one lunch-sized serving. For more servings, make in batches. If you over-fill the processor it will not chop evenly.
*The food processor makes it easy for kids to eat too. Kaitlyn (18 months) will devour this salad.
*If you over process the kale, it will turn into a pesto-like consistency. Mix it with wild rice and it will still be delicious!
Do you have a favorite way to eat kale?