Kale Salad Recipe with Honey Lemon Dressing (2024)

FAQs

How do you make Katie Lee kale salad? ›

Combine mayonnaise, yogurt, mustard, vinegar, honey, celery seeds, salt, and pepper in a bowl. Mix to blend. Put the kale, cabbage, carrots, and sunflower seeds in a large bowl and pour in the dressing. Toss to combine until everything is evenly coated, then serve or store in the fridge for 2 to 3 days.

Use your hands to toss the greens, massaging/rubbing the vinaigrette into the kale a bit as you toss. Taste and correct the seasoning with salt and pepper. Let the salad sit for at least 10 minutes before serving. Even better—if time allows, cover the salad, and let it sit in the fridge for 30 minutes to an hour.

Does kale get soggy after adding dressing? No! That's the beauty of kale. You can prep this simple kale salad up to an hour before serving it and it will still be crunchy and delicious.

If desired, season the sautéed kale with salt and pepper and a squeeze of lemon juice. For more flavor, try sautéing kale in this hearty lentil skillet or with some prosciutto and sweet potatoes.

Description. Jennifer Aniston's Quinoa Salad took the internet by storm for good reason! Made with quinoa, garbanzo beans, feta cheese, pistachios, fresh herbs, and a simple lemon vinaigrette … this flavorful and crunchy salad is one of the best I've ever had.

They include kale, mustard greens, collards, turnip greens, broccoli rabe, radicchio, chicory, and endive. The bitterness comes from chemical compounds called glucosinolates that can be found in the Brassica family.

RELATED: Believe It Or Not, Kale Actually Lives Up To All Of Its Hype—Here's Why. Manganiello says you can eat kale every day, just don't overdo it. She recommends one to two servings maximum of kale per day, leaving room for other healthy foods that provide an assortment of nutrients.

Any type of kale will work here. I especially like to use curly kale, but feel free to swap in Tuscan kale (aka lacinato kale) if you prefer. Extra-virgin olive oil and fresh lemon juice – You'll massage them into the raw kale to help the leaves soften.

The point of massaging is to infuse the kale with the lemon juice and oil, and also to break down some of the tough, fibrous characteristics of kale. This makes it easier to chew and digest, and makes for a more tender salad. Season with salt, massage/toss once more, then set aside.

Is kale the healthiest food in the world? ›

Kale is a nutrition superstar due to the amounts of vitamins A, B6, C, K, folate, fiber, carotenoids and manganese it contains. One cup of raw kale has just 20 calories.

Store Whole Bunches In the Fridge

To avoid excess moisture, wrap the whole bunch of kale in a layer of paper towels, and store in a supermarket plastic bag or a zip-top plastic bag in the refrigerator crisper drawer. The kale should keep for 1 week.

Kale will benefit from some gentle kneading to soften its texture. A bit of oil can help to break down the fibrous membranes as well. Here's how: Wash the kale and remove the leaves from the stems. Tear the leaves into smaller pieces and rub them in your hands with olive oil and salt.

When the water reaches a boil, add 3 tightly packed cups of de-stemmed, roughly chopped lacinato kale to the steamer basket. Cover. Steam for about 10 minutes, until the kale is tender. Remove and finish with 3/4 teaspoon of salt and the juice from 1/2 lemon.

Kale is great as a side dish or in a smoothie, and you can't go wrong with steaming it. Steamed kale retains important nutrients, such as calcium, that are important for you to have. Luckily, steaming kale can be as easy as chopping it and putting it in a steamer or microwave.