Kale and Almond Salad with Lemon Vinaigrette Recipe

Imagine gathering in your sunny kitchen on a breezy afternoon, the scent of fresh lemons wafting through the air as you prepare a delightful dish for your loved ones. Kale and Almond Salad with Lemon Vinaigrette is not just a healthy and vibrant meal, but a testament to how simple ingredients can come together to create something truly special. This salad, with its crisp, nutrient-packed kale and the satisfying crunch of almonds, paired with the zesty tang of homemade lemon vinaigrette, is perfect for family gatherings, summertime picnics, or a rejuvenating lunch. Let’s dive into this invigorating recipe that’s as delightful to the taste buds as it is beneficial to the body.

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Servings: 4

Skill Level: Easy

Ingredients

• 1 large bunch of kale, leaves stripped from the stems and chopped
• 1/2 cup sliced almonds
• 1 cup cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 1/3 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• Zest of 1 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and freshly ground black pepper, to taste

Instructions

1. Start by preparing the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, and honey until well combined. Season with salt and freshly ground black pepper to taste.
2. In a large salad bowl, combine the chopped kale leaves and the thinly sliced red onions.
3. Pour the lemon vinaigrette over the kale and onions. Using clean hands, gently massage the kale with the vinaigrette for 2-3 minutes. This helps to soften the kale, making it more tender and less bitter.
4. Add the halved cherry tomatoes and sliced almonds to the bowl. Toss the salad gently to combine all the ingredients evenly.
5. Let the salad sit for about 10 minutes to allow the flavors to meld together. Give it a final toss before serving.

Helpful Tips

• For added convenience, you can prepare the vinaigrette in advance and store it in the refrigerator for up to a week.
• If you prefer a more substantial salad, consider adding grilled chicken or tofu for extra protein.
• Feel free to mix in additional fruits or vegetables like diced avocados, thinly sliced carrots, or dried cranberries for added flavor and texture.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to two days. The kale will continue to marinate, becoming even more flavorful. However, for the freshest taste and texture, it’s best enjoyed the same day.

Suggested Pairings

This Kale and Almond Salad pairs beautifully with a chilled glass of homemade lemonade or light, crisp white wine. Complement your meal with a slice of whole-grain baguette or a bowl of hearty soup such as lentil or tomato basil for a wholesome meal.

At Zynahz, our mission is to bring joy, creativity, and familial warmth into every kitchen. We believe that food is more than sustenance; it’s a way to connect and celebrate life’s moments, big and small. We encourage you to try this Kale and Almond Salad with Lemon Vinaigrette Recipe and share your delightful results with us. Spread the love and share this recipe with your friends and family. To discover more inspiring recipes, follow us on social media and sign up for our newsletter. Let’s create beautiful culinary memories together!