This is the ultimate kale salad. Perfect for lunch, the side to a juicy steak or some flame grilled chicken. The lemon maple dressing is tangy, sweet and just delicious. I actually find this combination addictive and I never thought I would say that about a salad.
This recipe is a great recipe base, you can add any vegies to mix it up. Some ideas are roasted asparagus, mushrooms, tomato, avacado or feta and roast pumpkin. Or you can simply leave it as is. It will not dissapoint.
The other major advantage to this kale salad is that it keeps. Make it in the morning and serve it in the arvo or keep it in the fridge for your lunch. I have honestly had this kale salad 4 days later and it still tastes great, if not even better.
For the dressing:
1/2 cup lemon juice
1/4 cup of maple syrup
pinch of salt and pepper
1 clove of garlic, crushed
For the salad
1 large full bowl of chopped kale (about 500g or 1 bunch)
1/3 cup of pepitas or other nut ( I have used pepitas and sunflower seeds)
1 teaspoon of oil
1 scant teaspoon of salt
1/4 cup dried cranberries, goji berries or currants
opptional: A drizzle of coconut milk
Pour your lemon juice, maple, salt and garlic in a jar and shake well.
Massage the dresing into the kale with your clean hands. This helps tenderise the leaves and ensure it is distributed evenly. Leave for 5-10 minutes while you cook the nuts.
Heat the oil in the small frypan on medium to high heat and toast your pepitas/nuts with the salt for 2-3 minutes until lightly toasted/brown. Pour the hot nuts straight onto the salad. ( I love hearing the crickle crackle of the hot nuts heating the salad slightly.)
Add the cranberries and any other ingredients into the salad and serve.
Hope you love this addictive kale salad as much as I do!