Categories
Salads

Classic Kale Salad

What you will need

Staple Pantry Items 

Canola Oil
Extra Virgin Olive Oil
Quinoa
Sunflower Seeds
Crasians (Dried Cranberries) 
Sliced Almonds 
Croutons 

Refrigerator Items

Chicken Breasts 
Fresh Lemons 
Dijon Mustard 
Fresh Garlic Cloves
Shredded Parmesan Cheese
Pre-washed Kale

Kitchen Equipment 

Oven with Stovetop
Cooking Sheet
Small Pot
Mixing Bowl
Blender
Lemon Juicer

Recipe

Pre-make 

Baked Chicken Breasts
1 Cup of Quinoa 

Dressing

(serves ~10)

1 Cup of Fresh Squeezed Lemon Juice
1 Cup of Canola Oil
1 Cup of Extra Virgin Olive Oil
1/4 Cup of Dijon Mustard
3 Fresh Garlic Cloves
1/2 Cup of Shredded Parmesan Cheese

Salad

Chopped Kale
Cooked Quinoa
Shredded Chicken
Sunflower Seeds
Shredded Parmesan Cheese
Toasted Almonds
Craisains
Croutons

Instructions

Pre-Make

Prepare and cook the desired amount of Chicken Breast in the oven.

Lay the desired amount of Sliced Almonds on a baking sheet and toast in the oven while the chicken is baking. 

Toast only for a couple of minutes until the Almonds start to brown around the edges lightly.

Cook 1 Cup of Quinoa (follow instructions on the package)

Squeeze Fresh Lemons into Juice. You’ll need 1 Cup.

Prepare all of these items in advance and let cool.

I will usually make these a day ahead and keep them in the refrigerator, ready for when I want Kale Salad! 

Dressing

Place the following ingredients into your blender 

1 Cup of Fresh Squeezed Lemon Juice
1 Cup of Canola Oil
1 Cup of Extra Virgin Olive Oil
1/4 Cup of Dijon Mustard
3 Fresh Garlic Cloves
1/2 Cup of Shredded Parmesan Cheese

Blend dressing for ~2 minutes 

After blending the Dressing, check it for taste. You want the Dressing to taste very acidic on its own. Kale is extremely bitter, so the acidity of the Dressing will balance out when you mix them. 

Assemble the Kale Salad! 

Don’t be gross; wash your hands again! 

Grab your mixing bowl, add the desired amount of Kale and Dressing together. Begin massaging the Dressing into the Kale. 

Massaging the Kale is the active ingredient known as “love.” Kale is very fibrous. Massaging the Dressing into the Kale helps it to break down and taste better as you eat it. I will rub the Kale at least a minute if you’re making Salad just for yourself. The more you have in the bowl, the longer it will take obviously. 

Once the Kale and Dressing are thoroughly mixed, add the desired amount of each of the following; 

Cooked Quinoa
Shredded Chicken
Sunflower Seeds
Shredded Parmesan Cheese
Toasted Almonds
Crasians
Croutons

Toss ingredients together, and you’re ready to serve! 

I’ll usually add half the Parmesan, Toasted Almonds, Crasians, and Croutons when I mix the Salad. Then after I put the Salad in a serving bowl, I will garnish the top with the other half of those ingredients. I also add ingredients in the order listed because the colors look the best and contrast as you stack them. 

FAQS

Can I over mix the Kale Leafs and Dressing?

Not really! Don’t be scared to be aggressive. The Kale can handle it. When I make this at scale, I mix it all in a Stand Mixer. (Just ask Payton.)

How long does the dressing last before going bad?

You can keep the Dressing in your refrigerator for about two-three weeks. The better Lemons you use, the longer it can last.

Mine isn’t tasting the same! 

The flavors of this Salad are complex! People crave this Salad so much because it’s the perfect blend of bitter, sweet, and acidic. It may take a couple tries to get it tasting just like you want—also, ingredients matter. I source the best version of each product I can get, all organic, fresh weekly. Your Salad could be tasting different due to product differences. It’s worth the investment to have the best ingredients to make this Salad satisfy the cravings of how you remember it. 

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