Ingredients
Broccoli Kale Salad
- 6 cups chopped curly kale, washed well and stems removed
- 1 tsp extra-virgin olive oil
- 1 generous pinch fine sea salt
- 2 cups broccoli florets, stems removed and chopped small
- 1 medium carrot, shredded
- ½ small red onion, finely chopped
- ½ cup cubed cheddar1, optional
- ½ cup slivered almonds
- ¼ cup sunflower seeds
- ¼ cup craisins, (dried cranberries)
Lemon Vinaigrette
- 2 tbsp fresh lemon juice
- 1 small garlic clove, minced
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp honey1, or maple syrup
- ¼ tsp dried oregano
- ⅛ tsp fine sea salt
- freshly cracked black pepper, to taste
Method
Broccoli Kale Salad
- Wash your kale well and remove the spines, chopping only the curly leaves. Place in a clean bowl and drizzle with olive oil and a large pinch of salt. Massage the kale with your hands until the kale changes to a bright green and softens (30 - 60 seconds).
- Add in the broccoli, carrot, red onion, cheddar (if using), almonds, sunflower seeds, and craisins. Set aside while you prepare the dressing.
Lemon Vinaigrette
- In a small container or bowl, add the lemon juice and minced garlic. Let it sit for about 1 minute before adding the other ingredients to mellow out the flavour.
- Whisk in the olive oil, red wine vinegar, dijon, honey, oregano, salt, and pepper.
- Toss the salad a few minutes before serving with the dressing. Will store well in the fridge for 2 days.