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Kale Salad with Lemon Yogurt Dressing


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  • Yield: 4 servings 1x

Ingredients

Scale

For the Dressing:

  • 1/4 cup Friendly Farms Plain Nonfat Greek Yogurt
  • 1 1/2 tablespoons Carlini Extra Virgin Olive Oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 tablespoon balsamic vinegar
  • 1 teaspoon SimplyNature Organic Wildflower Honey
  • 1/2 teaspoon Stonemill Essentials Iodized Table Salt
  • 1/8 teaspoon ground Stonemill Essentials Peppercorn Grinder

For the Salad:

  • 8 cups SimplyNature Organic Kale
  • 1/2 cup SimplyNature Freeze Dried Strawberries
  • 1 ripe avocado, pitted, peeled and cut into 3/4-inch pieces, divided
  • 1/4 cup roughly chopped Southern Grove unsalted almonds, divided

Instructions

For the Dressing:

  1. In a medium bowl, whisk together yogurt, olive oil, lemon juice, lemon zest, vinegar, honey, salt and pepper until smooth.

For the Salad:

  1. Toss dressing with kale and thoroughly mix, massaging into leaves. Allow to rest for 30 minutes.
  2. Toss in freeze dried strawberries, half of the avocado and 2 tablespoons almonds. Mound into a medium serving bowl and top with remaining avocado and almonds.

Notes

Recipe inspired by Chef Mary Nolan, Bon Appetit. Printed with permission from ALDI.