Feel Amazing with This Easy Kale Salad Recipe

We may earn money or products from the companies mentioned in this post.

Kale Salad Recipe…… this recipe has been kind of a something I have been wanting to share for a minute.

But first.

Welcome to Bella Kate 22. This is a fashion and lifestyle blog. Sometimes I post affiliate links. These are commission based sales, that I see a portion of. Thank you for stopping by my blog.

Kale Salad Recipe

Welcome to the world’s easiest kale salad recipe.

I should know because I literally threw the ingredients together one night after too many non green nights.

You know, when you just crave a light and crunchy salad ?

Like, your body literally only wants leafy, watery sustenance because you’ve been neglecting all proper and balanced nutrition?

I am looking at you holiday season.

Dear holiday season, you’re yummy, but you’re also not at all balanced for someone’s weekly fuel.

My energy levels had had just about enough.

Over the holiday season it can be really easy to just forget that you need to eat a vegetable that does not come with a heavy cream sauce.

So I was left with the kind of craving you get when you’ve only been eating the yummiest and most heaviest of holiday foods and I needed to figure out my life in a matter of minutes because I could not last much longer in my current state.

That sounds dramatic, and I am fine with that.

Because hanger and all things associated with nutrition are not to be neglected if one can help it.

I could not help it apparently.

This recipe was created amidst all that holiday chaos and has had many variations throughout the years.

So, here we go.

Things You’ll Need

A salad bowl. I used my Goodful Bowl.

Measuring cups.

Salad Tongs if you have them.

If not, a fork and spoon will work nicely.

A second bowl for the dressing (I like to use a ramekin dish).

Ingredients that I will list below.

Ingredients

-4 cups of chopped Kale

– 1/4th cup of julienned carrots (finely chopped like how they appear to be chopped in a slaw)

-1/3rd cup of feta cheese

– Use 1/4th cup of cashews

– Take 1/4th cup of chopped tomatoes

– Use 1/4th cup of white onion (please use whatever onion you have on hand…white, yellow or purple)

-Apple Cider Vinegar (dressing)

-Olive Oil (dressing)

-Pepper (a pinch)

-Lemon Wedge (to squeeze juice into the dressing)

Directions

Take your salad bowl and put in the chopped kale, carrots, feta cheese, cashews, onion and chopped tomato.

In a separate container put equal parts olive oil, apple cider vinegar, a pinch of pepper and lemon juice into the dish. Mix the dressing until it’s at your desired level.

To make the salad neatly coated but light, I used 1/4th of the space in a 1/4th measuring cup for both the olive oil and apple cider vinegar.

Next, mix the dressing into the salad bowl until it looks evenly coated.

Place salad into personal bowls or onto plates.

You can also add additional protein to this salad like chicken, steak, salmon or chickpeas.

Serves 4-5 people.

Disclaimer: I am not a nutritionist or a doctor. This recipe is to be used as a side to accompany an entree dish or built up to be heavier in protein if one is looking to make it the entree……