By Dining with Skyler
Kale Salad with Dijon Vinaigrette
3 steps
Cook:20min
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.
Updated at: Sat, 12 Apr 2025 16:34:33 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
7
Low
Nutrition per serving
Calories476.1 kcal (24%)
Total Fat43.3 g (62%)
Carbs18.4 g (7%)
Sugars4.8 g (5%)
Protein11.8 g (24%)
Sodium160.6 mg (8%)
Fiber11.7 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
4 cupskale
roughly chopped
1shallot
medium, or 1/2 small red onion, finely chopped
⅓ cuppumpkin seeds
⅓ cupchopped walnuts
1avocados
depends on your preference and how big your avos are, thinly sliced
1 Tbspdijon mustard
I used
½ tsphoney
1 Tbspwhite wine vinegar
can sub apple cider vinegar or lemon juice
2 Tbspextra virgin olive oil
Instructions
Step 1
In a large salad bowl, combine all of the salad ingredients except for the avocado slices.
Step 2
In a small mixing bowl, whisk together the vinaigrette ingredients until fully emulsified.
Step 3
Toss the salad in the vinaigrette and top with avocado. Drizzle any leftover dressing on top, if desired!
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