Print
Chopped Kale Salad
A Mediterranean Diet inspired dish, this Chopped Kale Salad is bursting with flavor and makes the perfect accompaniment to any meal.
Course lunch, Salad, side/salad
Cuisine Mediterranean
Keyword kale, lunch, mediterranean diet, plant based, salad, vegetarian
Prep Time 10 minutes minutes
Servings 4 servings
Author Brynn McDowell, RD at The Domestic Dietitian
- 3 cups kale, raw
- 1/4 cup slivered almonds
- 1/2 medium shallot, diced
- 1/4 cup pomegrante seeds
Lemon Vinaigrette
- 1/2 cup olive oil
- 3 tbsp lemon juice (about 1.5 lemons)
- 1 clove garlic, minced
- 1 tsp dijon mustard
- salt and pepper, to taste
In a small bowl, combine the ingredeints for the lemon vinaigrette. Taste and season with salt and pepper as needed. Set aside.
Working in batches (depending on the size of your food processor) chop the kale into tiny pieces and add to a large bowl
Once all the kale is chopped and added to the bowl, drizzle with about 1/4 cup of the lemon vinaigrette dressing you already made
Let dressing sit on the kale while you prepare other ingredients, about 10 minutes
Top kale with almonds, shallot and pomegrante seeds. Mix until well combined.
Drizzle with a little more vinaigrette and enjoy!