Summer Kale Salad – a delicious recipe with Salad, Kale, Raspberries, Blueberries, Sesame Sicks, Parmesan Cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Begin by removing the rib of each kale leaf. I just fold the leaf in half lengthwise and run my knife just in front of the stem.
2
Once the stem is removed, chop the leafy part of the kale into bite size pieces.
3
Place the kale, raspberries, blueberries, in a colander and rinse all of your ingredients. Strain the excess water and place the salad in a bowl. Add the sesame sticks and gently mix it all up.
4
In a blender, add all of the vinaigrette ingredients and blend on high until the olive oil is well incorporated and the dressing turns bright pink.
5
Drizzle the dressing over the top of the salad and toss to distribute the vinaigrette.
6
Finish it off with a light sprinkle of parmesan cheese. And there you have it, Summer Kale Salad! Bring this to your Fourth of July celebration this year.
512
kcal
Calories
45
g
Fat
16
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: The Salad, 4 cups Kale, 1/4 cup Raspberries, 1/4 cup Blueberries, and more.
Yes, Summer Kale Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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