Easy Lemon Vinaigrette Kale Salad
A simple, yet tasty kale salad the whole family will love!
Course: Salad
Cuisine: American
Keyword: Gluten Free, Healthy, Low Carb
- 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
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!