Description
Fresh kale salad with shredded carrots and radishes, dressed with a zesty lemon vinaigrette.
Ingredients
Scale
- 1 bunch Kale Leaves (Washed, dried, and chopped)
- 1 cup Shredded Carrots (Sweet and crunchy)
- 1 cup Thinly Sliced Radishes (Can substitute with cucumbers)
- 1/2 cup Chopped Red Onion (Can substitute with green onions)
- 1/4 cup Lemon Juice (Fresh is ideal)
- 1/4 cup Olive Oil (Healthy fats)
- 1 tablespoon Honey (Can substitute with agave syrup)
- 1/2 teaspoon Salt (Adjust to taste)
- 1/4 teaspoon Black Pepper (Freshly ground recommended)
Instructions
- Wash a bunch of kale leaves under cold water, dry thoroughly, remove stems, chop into bite-sized pieces, and massage for 2-3 minutes.
- Combine massaged kale, shredded carrots, thinly sliced radishes, and chopped red onion in a large mixing bowl.
- In a small bowl, whisk together lemon juice, olive oil, honey, salt, and black pepper until well blended.
- Drizzle dressing over the salad mixture and toss until everything is coated.
- Let the salad sit for 10 minutes at room temperature to allow flavors to meld.
- Serve immediately as a side dish or topped with protein for a light meal.
Notes
- For added texture, consider including nuts or seeds.
- This salad is great for meal prep and can be stored in the fridge for a few days.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg