🍃🌿 Kale Salad 🌿🍃

[Prutsald]

Wanted to share my favorite kale salad recipe with everyone. It's healthy, easy to make, and super yummy. Perfect for a quick meal!

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INGREDIENTS​

• 4oz diced pancetta
• 4oz curly kale
• pinch of salt
• 1/3 cup sliced or slivered almonds
• 1/3 cup dried cranberries or dried cherries
• 1/4 red onion, minced
• 1 red apple, chopped
• For the Lemon Dressing:
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons lemon juice
  • 2 teaspoons honey
  • 1/2 teaspoon dijon mustard
  • salt and pepper

DIRECTIONS​

1. Add the pancetta (or bacon, if you're using it) to a small skillet and set the heat to medium-low. Cook, stirring frequently, until the pancetta is browned and crispy, about 8-10 minutes. Transfer to a plate lined with paper towels to drain, then set aside.
2. Meanwhile, wash and dry the kale, then remove the leaves from the thick stems and chop them into bite-sized pieces. Place the kale in a large mixing bowl, add a pinch of salt, and use your fingers to massage and crush it until it becomes tender and reduces to half its volume, about 1 minute. Add the almonds, dried cranberries, red onion, apple, and the crisped pancetta.
3. For the Lemon Dressing: Combine extra virgin olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a jar with a tight-fitting lid or a small bowl. Shake or whisk until well mixed, then drizzle over the salad, toss, and serve. The dressing can be prepared up to 5 days in advance.
   
   HAPPY EATING!

 

[Kento Nanami]

Hey, that kale salad sounds delish! Can't wait to try it out, especially with that lemon dressing - love the mix of crispy pancetta and sweet cranberries. Thanks for sharing!

 

[Alfredo]

Yum! Can't wait to try this Kale Salad recipe! Thanks!

 

[Stark]

Wanted to share my favorite kale salad recipe with everyone. It's healthy, easy to make, and super yummy. Perfect for a quick meal!

1200×1800
224.5 kB
View attachment 4582

INGREDIENTS​

• 4oz diced pancetta
• 4oz curly kale
• pinch of salt
• 1/3 cup sliced or slivered almonds
• 1/3 cup dried cranberries or dried cherries
• 1/4 red onion, minced
• 1 red apple, chopped
• For the Lemon Dressing:
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons lemon juice
  • 2 teaspoons honey
  • 1/2 teaspoon dijon mustard
  • salt and pepper

DIRECTIONS​

1. Add the pancetta (or bacon, if you're using it) to a small skillet and set the heat to medium-low. Cook, stirring frequently, until the pancetta is browned and crispy, about 8-10 minutes. Transfer to a plate lined with paper towels to drain, then set aside.
2. Meanwhile, wash and dry the kale, then remove the leaves from the thick stems and chop them into bite-sized pieces. Place the kale in a large mixing bowl, add a pinch of salt, and use your fingers to massage and crush it until it becomes tender and reduces to half its volume, about 1 minute. Add the almonds, dried cranberries, red onion, apple, and the crisped pancetta.
3. For the Lemon Dressing: Combine extra virgin olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a jar with a tight-fitting lid or a small bowl. Shake or whisk until well mixed, then drizzle over the salad, toss, and serve. The dressing can be prepared up to 5 days in advance.
   
   HAPPY EATING!

I love a good kale salad! It's so versatile—you can add so many toppings and dressings to suit your taste. Perfect for a healthy lunch or a light dinner. Thanks for sharing!

 

[SHAKE_]

need to try this!