The Best Kale Salad
Ingredients
- 1 bunch lacinato kale, ribs discarded and leaves cut into thin strips
- 1 teaspoon olive oil
- 2 pinches salt
- ¼ cup olive oil
- 1 lemon, juiced
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup, or more to taste
- ¼ teaspoon ground cumin
- 1 pinch garlic powder, or to taste
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- 2 carrots, grated
- ½ cup frozen roasted corn (such as Trader Joe's), thawed
- ¼ cup crushed tortilla chips
- ¼ cup dry-roasted almonds, coarsely chopped
- 2 tablespoons grated smoked white cheese (such as Beecher's Smoked Flagship)
- 2 hard-boiled eggs, chopped
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Instructions
- Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
- To make the dressing: Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper for vinaigrette in a plastic or glass container with a lid. Cover the container and vigorously shake until dressing is light yellow and evenly combined.
- Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale.
- Drizzle vinaigrette over salad; mix with tongs until evenly distributed. Gently stir chopped eggs into salad.
Source
Original recipe: View Original
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