Broccoli Kale Salad with Lemon Dressing

by Peas and Crayons
Broccoli Kale Salad with Lemon Dressing


For the Lemon Dressing:
·1/4 cup olive oil
·2 tablespoons fresh lemon juice
·2 tablespoons red wine vinegar
·1 tablespoons dijon mustard
·1 clove garlic minced
·1/2 teaspoon dried oregano
·1/4 teaspoon salt
·1/8 teaspoon ground black pepper
·1 teaspoon honey

For the Salad:
·5 cups chopped kale
·2 teaspoons olive oil
·1/8 teaspoon salt
·2 cups chopped broccoli
·1/2 cup sliced almonds
·1/2 cup shredded carrots
·1/4 cup diced red onion
·1/4 cup sunflower seeds
·1/4 cup cranberries or raisins
·1/4 cup feta cheese (optional)


Make the dressing by combining all dressing ingredients in a sealed Mason jar. Shake well to emulsify. To make it more tart, add a little more lemon juice. To reduce tartness, just add a little extra honey. Next, massage your chopped kale with a little olive oil and a pinch of salt. Rub with your hands, until leaves begin to darken and tenderize. This step gives the kale an improved texture and makes it easier to digest. In a large bowl, combine massaged kale, broccoli, almonds, carrots, red onion, sunflower seeds, and cranberries. Shake dressing once more and pour about 1/3 of it over the salad, or more if you wish. Toss to coat. Serve and enjoy!

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