Rainbow Kale Salad with Lemon Dill Dressing
2017-04-05 15:15:23
Serves 6
I found this colorful rainbow kale in the organic section at my local grocery store a few days ago. It was so colorful and fresh. It inspired me to make a salad. So I chopped some cabbage, carrots and celery. Kale loves lemon . . . it helps to tenderize the tough leafy greens. So I made a small batch of lemon dill dressing with capers. If was so tasty and refreshing . . . that I had to share this recipe. I would be great served with chicken, burgers, fish or even fish tacos would pair nicely with this tasty salad. And the thing I love about a kale salad it holds up for hours . . . so it held up nicely until my son was home from basketball practice. I loved the tangy dressing too. Let me know what you think. Until next time - Bon Appetit, Cecelia
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Prep Time
20 min
Ingredients
- Rainbow Kale Salad
- 1 (6 ounce) bag of rainbow kale, roughly chopped
- 1 cup celery sliced
- 1 cup carrot, grated or julienned
- 1 cup cabbage, chopped
- 1 cup purple cabbage, chopped
- 1 scallion, sliced
- 2 tablespoons dill, roughly chopped
- Lemon Dill Dressing
- 1/4 cup olive oil
- 4-6 tablespoons fresh lemon juice (juice of one medium lemon)
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1 teaspoon capers, chopped
- 1 teaspoon whole grain mustard
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon garlic powder
Instructions
- Dressing: In small mixing bowl add all ingredients. Mix well until all ingredients are blended.
- Salad assembly: In a large bowl layer kale, celery, carrots, cabbage, purple cabbage, scallion and dill. Drizzle salad with dressing. Toss until blended and serve.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
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