Description
Everyone always asks for the recipe when I bring this salad to parties. We all love it so much, my friends and I just refer to it as: ‘The Kale Salad’.
Ingredients
- 1 bunch lacinato kale, ribs discarded and leaves cut into thin strips
- 1 teaspoon olive oil
- 2 pinches salt
- ¼ cup olive oil
- 1 lemon, juiced
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup, or more to taste
- ¼ teaspoon ground cumin
- 1 pinch garlic powder, or to taste
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- 2 carrots, grated
- ½ cup frozen roasted corn (such as Trader Joe’s®), thawed
- ¼ cup crushed tortilla chips
- ¼ cup dry-roasted almonds, coarsely chopped
- 2 tablespoons grated smoked white cheese (such as Beecher’s® Smoked Flagship)
- 2 hard-boiled eggs, chopped
Instructions
- Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage oil and salt into kale. Set aside to allow kale to soften
- about 10 minutes.
- Combine 1/4 cup olive oil
- lemon juice
- Dijon mustard
- maple syrup
- cumin
- garlic powder
- cayenne pepper
- salt
- and pepper for vinaigrette in a plastic or glass container with a lid. Cover the container and vigorously shake until dressing is light yellow and evenly combined.
- Layer carrots
- roasted corn
- tortilla chips
- almonds
- and smoked cheese on top of kale.
- Drizzle vinaigrette over salad; mix with tongs until evenly distributed. Gently stir chopped eggs into salad.
Prep Time: 20 mins
Total Time: 30 mins
Servings: 4