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Lilly’s Table

 
 
Creamy Arugula Tilapia
© Lillys-Table.com Photo of Honey Mustard Kale Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Honey Mustard Kale Salad

from Creamy Arugula Tilapia with Creamy Radish & Honey Mustard Kale Salads, the Week of April 29, 2012.
View the previous recipe for this meal.

Honey-mustard vinaigrette is massaged into kale with a sprinkle of dried apricots & nuts. Substitute fresh apricots or whatever beautiful fruit you have available. This uses a relatively small bunch of kale, when chopped down it is about 3-4 cups. Adjust the dressing slightly as needed.

Ingredients

  • 2 tablespoons lemon juice
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey, or agave nectar to make it vegan
  • 1 tablespoon shallot, finely minced
  • ¼ cup extra-virgin olive oil
  • 1 bunch kale, wash and shake dry
  • ½ cup dried apricots, chopped or 2-3 fresh apricots, chopped
  • ½ cup walnuts
  • 1 carrot, or more, peel, slice or shred

Serving Size: 2 People

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Preparation Instructions

Whisk together the lemon juice, mustard, honey, and shallots in a large bowl. Slowly stream in the olive oil while whisking quickly. Toss in the dried apricots, if using, to ‘rehydrate’ for a couple minutes.

Stack up the kale and thinly slice into shreds.

With clean hands, massage & rub the kale into the dressing for a couple of minutes. This will help the kale fully absorb the goodness of the dressing and mellow out its bitterness.

Toss in the carrots, nuts and any other treats such as cheese and sunflower seeds, if you desire.