Marinated Kale Salad - GF/DF/Vegan/Whole30

/

This is my go-to salad for potlucks and dinner parties, because I can make it a day or two in advance. In fact, the flavors get better over time, which is incentive to assemble it ahead of time. Leftovers last a week in an airtight container in the fridge, making this the perfect recipe for meal prep. This salad also doubles well and doesn’t need precise measurements for anything besides the vinaigrette ingredients. Enjoy!

 

Ingredients:

  • 1/2 cup EVOO

  • 1/4 cup lemon juice

  • 1/2 tsp. garlic powder

  • 1/2 tsp. onion powder

  • 1/2 tsp. sea salt

  • 1/4 tsp. pepper

  • 6 cups chopped kale, stems removed

  • 1 green bell pepper, diced

  • 1 seedless cucumber, diced

  • 1 cup cherry tomatoes, halved

  • 1/4 cup dried cranberries (watch for sneaky sugar if doing the Whole30)

  • 1/4 cup dried apricots, sliced

  • 1/4 cup pine nuts

 

Directions:

  1. Add EVOO, lemon juice, garlic powder, onion powder, salt, and pepper into a large mixing bowl, and whisk together to make a lemon vinaigrette.

  2. Add chopped kale to the mixing bowl and massage the dressing into the kale with your hands.

  3. Place the bowl in the fridge to marinate while you prep the veggies.

  4. After dicing the cucumber and green pepper, and halving the tomates, add them to the bowl and stir.

  5. Add dried cranberries, apricot slices, and pine nuts, and stir well.

  6. Store the salad in the fridge for at least 8 hours before serving (a full day or two is even better).

  7. When ready to serve, toss the salad well and top with a few extra pine nuts, cranberries, and apricots.