Everyone always asks for the recipe when I bring this best kale salad to parties. We all love it so much that my friends and I call it "The Kale Salad."
Preparation Time
20 mins
Total Time
20 mins
Calories
338 Calories
Recipe Instructions
Step 1
Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
Step 2
Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper for vinaigrette in a plastic or glass container with a lid. Cover the container and vigorously shake until dressing is light yellow and evenly combined.
Step 3
Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale.
Step 4
Drizzle vinaigrette over salad; mix with tongs until evenly distributed. Gently stir chopped eggs into salad.
Ingredients
1 lemon, juiced
¼ cup olive oil
salt and ground black pepper to taste
1 teaspoon olive oil
¼ teaspoon ground cumin
1 pinch cayenne pepper, or to taste
2 carrots, grated
2 pinches salt
1 tablespoon Dijon mustard
2 hard-boiled eggs, chopped
1 pinch garlic powder, or to taste
1 teaspoon maple syrup, or more to taste
1 bunch lacinato kale, ribs discarded and leaves cut into thin strips
½ cup frozen roasted corn (such as Trader Joe's®), thawed
¼ cup crushed tortilla chips
¼ cup dry-roasted almonds, coarsely chopped
2 tablespoons grated smoked white cheese (such as Beecher's® Smoked Flagship)
