This Black Kale Salad with Lemon-Dijon Vinaigrette is bursting with flavor and contrasting textures.
It is a delicious and nutrient-rich lunch, dinner, or side dish. I love salads that are simple like this – it doesn’t take much to throw everything together and whip up a quick dressing. At the same time, it is so tasty and completely packed with healthy nutrients.
The crisp black kale forms the base and is complemented by the creamy richness of diced avocado and red onion. Toasted almonds bring in a nice crunch, while hemp seeds offer a subtle nuttiness.
Lastly, a vibrant lemon-Dijon vinaigrette ties everything together with its zesty tang and smooth texture. Finally, a sprinkle of vegan parmesan adds a savory touch and umami depth.
How to Make Black Kale Salad with Lemon-Dijon Vinaigrette
Begin by massaging the roughly chopped black kale with a drizzle of olive oil or lemon juice, coaxing it into a more tender state. Set it aside.
Now whisk together the vibrant dressing: extra virgin olive oil, fresh lemon juice, Dijon mustard, a touch of maple syrup, aromatic dried oregano, a hint of garlic powder, and a pinch of sea salt. Let them marry until smooth and emulsified.
Next, heat a dry skillet and toast the sliced almonds. In a large bowl, create the salad base with massaged kale, creamy avocado chunks, and slivers of red onion. Sprinkle in the toasted almonds, nutty hemp seeds, and savory vegan parmesan.
Finally, drizzle the zesty lemon-Dijon vinaigrette over the salad, tossing everything with gusto to ensure even distribution. Enjoy!
Tips:
- For a heartier salad, add cooked quinoa or lentils.
- Feel free to experiment with different seeds or nuts for variety.
- To make the salad ahead of time, chop the vegetables and make the dressing, but keep them separate until ready to serve.
- This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
If you enjoyed this salad, you might like my Apple Walnut Salad with Dijon Lemon Dressing or my Vegan Caesar Salad.
Black Kale Salad with Lemon-Dijon Vinaigrette
Ingredients
The salad:
- 2 bunches black kale stemmed and roughly chopped
- 1 ripe avocado pitted and diced
- ¼ cup sliced red onion
- ¼ cup sliced almonds toasted
- 1 tablespoon hempseeds
- Freshly ground black pepper to taste
- vegan parmesan
The lemon dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- Pinch of sea salt
Instructions
- Massage the chopped kale with a little olive oil or lemon juice to soften it slightly. Set aside.
- Whisk together all the dressing ingredients in a small bowl until emulsified. Set aside.
- Heat a dry skillet over medium heat. Add the sliced almonds and toast for a few minutes, stirring occasionally, until golden brown and fragrant.
- In a large bowl, combine the kale, avocado, red onion, hemp seeds, toasted seeds, vegan parmesan, and black pepper. Pour in the dressing and toss to coat evenly.
- Enjoy!
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