Kale Salad with Dijon Vinaigrette
This salad's got layers of crunch, layers of texture and (of course) layers of flavor. The fun part of this recipe is that you can use any green of your choice, any nuts that you like, any protein that you fancy, and you can even use this vinaigrette on other things because it's that delicious.
Total Time 20 minutes mins
Course Salad
Cuisine American
Servings 2 entrée size salads or 4 side salads
Kale Salad
- 4-6 cups roughly chopped kale each piece should be "bite size" so just use your judgment for how big you like your salad greens!
- 1 medium shallot or 1/2 small red onion finely chopped
- 1/3 cup pumpkin seeds
- 1/3 cup chopped walnuts
- 1-2 avocados (depends on your preference and how big your avos are!) thinly sliced
Honey Dijon Vinaigrette
- 1 tbsp dijon mustard I used Grey Poupon!
- 1/2 tsp honey
- 1 tbsp white wine vinegar can sub apple cider vinegar or lemon juice
- 2 tbsp extra virgin olive oil
In a large salad bowl, combine all of the salad ingredients except for the avocado slices.
In a small mixing bowl, whisk together the vinaigrette ingredients until fully emulsified.
Toss the salad in the vinaigrette and top with avocado. Drizzle any leftover dressing on top, if desired!
Keyword avocado, dijon mustard, honey, kale, olive oil, pumpkin seeds, walnuts, white wine vinegar