Ingredients
Scale
- 4 cups fresh kale leaves, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/3 cup unsweetened dried cranberries
- 1/3 cup sliced almonds, toasted
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Rinse the kale under cold water and gently pat dry. Chop into bite-sized pieces.
- In a large bowl, combine the chopped kale, halved cherry tomatoes, and diced cucumber.
- Add the sliced almonds and dried cranberries to the bowl.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
- Drizzle the dressing over the salad mixture and toss gently to coat evenly. Let sit for 5-10 minutes before serving.
Notes
- Massage the kale before tossing to enhance its tenderness.
- Feel free to swap in your favorite nuts or add seasonal fruits for added flavor.
- Store leftovers in an airtight container in the fridge for up to two days; enjoy cold.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 205
- Sugar: 10g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg