Kale Salad with Lemon Dijon Dressing & Lime Fresco Sea Salt

September 19, 2014

I’ll have a heavy dose of iron with a side of brain food, please! We all know kale is insanely good for us, but every time I slowly push my cart past it in the grocery store, I want to pretend I didn’t see it.

Kale Salad with Lime Fresco Salt

I know I should buy some, but if I buy it, I have to eat it. Preferably right after a long run, like those skinny girls in commercials who smile while they eat salads in workout clothes that match their running shoes.

But I think I’ve found a pretty tolerable way to eat kale (besides sneaking it on a cheeseburger between two buns.)

Dressing for kale salad

My number one recommendation when eating a kale salad is to toss the salad in the dressing and then let it sit in the fridge for about an hour before eating it. It’s the rubbery texture of kale that’s always bothered me. This “relaxes” the kale a little and allows it to absorb the flavor of the dressing.

Kale salad with avocado

I decided to use a pinch of our Lime Fresco Sea Salt in the dressing, and to finish the salad with a pinch as well. I’ll admit I was torn. The dressing is already quite citrusy, however I love the tart finish. Lemon Twist would also be nice, but I almost went another route completely and finished the salad with our Smoked Serrano. Once the avocado mingles with the dressing, it’s quite creamy and a pinch of smoke and spice would be a welcome surprise as well.

So, my top salt recommendations here would be Lime Fresco, Lemon Twist, Smoked Serrano, or Hellfire Habanero Smoked Sea Salt with Lime.

Here’s to not passing up on kale at the grocery store or neglecting it in your crisper! You can do it!

 

KALE SALAD WITH LEMON DIJON DRESSING & LIME FRESCO SEA SALT

INGREDIENTS

  • 1 bunch of kale
  • 3 lemons
  • 1/3 cup olive oil
  • 2 Tbs dijon mustard
  • 1 avocado
  • 1/2 cup pumpkin seeds
  • 1/2 tsp Lime Fresco Sea Salt in dressing
  • 2 pinches Lime Fresco Sea Salt to finish

DIRECTIONS

  1. Squeeze juice from 3 lemons into bowl.
  2. Add olive oil, dijon mustard and sea salt.
  3. Whisk.
  4. Pour over kale.
  5. Toss and store in fridge for up to 1 hour.
  6. Add pumpkin seeds, sliced avocado, and sea salt & pepper to taste.

NOTES
You can add a tablespoon of sugar or honey if you prefer a less tart, more sweet dressing.

 

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