This salad is a constant in my kitchen due to its simplicity and its deliciousness. Super quick and easy to make, this yummy kale salad recipe is tart, fresh, and perfect for a springtime menu.
LEMON-Y KALE SALAD RECIPE
- 1 large bunch of organic kale
- 1 jar of sauerkraut
- 1 avocado, cubed
- 2 lemons
- 2-3 cooked beets, cubed
- Fresh goat cheese
- Sprouted pumpkin seeds
- Himalayan sea salt
Wash and spin your kale until dry. Tear up the leaves into small pieces using your hands (I like to remove the stalks completely). Place into large bowl and squeeze in one or one and a half of the lemons. Sprinkle with salt and pepper. Massage juice into kale using your hands, and mix well. Drain any remaining juice and set aside.
Add cubed beets, avocado, a handful of sauerkraut, and sprinkle pumpkin seeds on top. Top off with as much goat cheese as you like. Add more salt or pepper as needed. If you love lemon (like me), squeeze an extra bit of it on top of the salad once you’ve put it together, or use the leftover juice you drained. Mix gently, then get to eating!
Sometimes, if I’m craving more protein that day, I’ll add shredded chicken. Mixing it in before the veggies makes for even distribution and more lemon coating on the chicken. I also like to change up the vegetables and add fruit instead. For example, you can replace the beets with apples or peaches, or whatever may be in season at the time.
The lemon-marinated kale keeps well for about two to three days in a well-sealed container, so make yourself a big bowl and eat it for lunch the next day. Just re-squeeze some lemon over it, give it a toss with your extra ingredients, and you’re ready to go!
Like us on Facebook!