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Kale salad recipe
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5 from 1 vote

Easy Lemon Vinaigrette Kale Salad

A simple, yet tasty kale salad the whole family will love!
Prep Time20 minutes
Course: Salad
Cuisine: American
Keyword: Gluten Free, Healthy, Low Carb

Ingredients

  • 1 bunch lacinato kale de-stem, chopped
  • 1 pint cherry tomatoes halved
  • 1/2 large cucumber cut into crescent moons
  • 1/8 cup shallot finely chopped
  • 1/2 cup Parmesan shredded
  • 1/2 cup walnuts

Dressing

  • 1/4 cup olive oil extra virgin
  • 1/8 cup lemon juice
  • 2 tsp honey or 1 tsp Monkfruit (if sugar free or keto)
  • 1 tsp apple cider vinegar
  • 1/2 tsp thyme
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 garlic cloves minced

Instructions

  • Wash, de-stem, and chop kale.
  • Cut cherry tomatoes in half, long ways.
  • Using a potato peeler, peel half of the cucumber skin off of the cucumber. Chop into half moons.
  • Chop shallot finely.
  • Add ingredients to a large bowl.
  • In a separate smaller bowl, mix salad dressing ingredients very well and then add to salad, lightly tossing.
  • Let salad sit in refrigerator for at least 10 minutes (to allow the dressing to soak into the kale).
  • Top with Parmesan and walnuts.
  • Enjoy!