Seattles Favorite Kale Salad Recipe

Cooking Directions

• STEP 1.Start by washing and drying the kale leaves. Remove the tough stems and chop the leaves into bite-sized pieces.
• STEP 2.In a large bowl, combine the kale, almonds, dried cranberries, and avocado.
• STEP 3.In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the salad and toss well to coat all the ingredients.
• STEP 5.Let the salad sit for about 10 minutes to allow the flavors to meld together.
• STEP 6.Serve the salad as a light lunch or as a side dish for dinner.
• STEP 7.If storing leftovers, transfer the salad to an airtight container and refrigerate for up to 3 days.

Cooking Tips

• Massage the kale leaves with your hands before chopping them. This helps to soften the leaves and make them more tender.
• Feel free to add other toppings to the salad, such as crumbled feta cheese or sliced red onions.
• For extra crunch, toast the almonds before adding them to the salad.
• If you prefer a creamier dressing, you can add a tablespoon of Greek yogurt to the dressing mixture.

Storage and Serving

• This salad can be served immediately after tossing with the dressing.
• If you want to make the salad ahead of time, you can prepare the ingredients and store them separately. Toss everything together just before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. Make sure to keep the salad in an airtight container to maintain freshness.