Broccoli Kale Salad with Lemon Dressing

by Peas and Crayons
Broccoli Kale Salad with Lemon Dressing


For the Lemon Dressing:
·1/4 cup olive oil
·2 tablespoons fresh lemon juice
·2 tablespoons red wine vinegar
·1 tablespoons dijon mustard
·1 clove garlic minced
·1/2 teaspoon dried oregano
·1/4 teaspoon salt
·1/8 teaspoon ground black pepper
·1 teaspoon honey

For the Salad:
·5 cups chopped kale
·2 teaspoons olive oil
·1/8 teaspoon salt
·2 cups chopped broccoli
·1/2 cup sliced almonds
·1/2 cup shredded carrots
·1/4 cup diced red onion
·1/4 cup sunflower seeds
·1/4 cup cranberries or raisins
·1/4 cup feta cheese (optional)


Make the dressing by combining all dressing ingredients in a sealed Mason jar. Shake well to emulsify. To make it more tart, add a little more lemon juice. To reduce tartness, just add a little extra honey. Next, massage your chopped kale with a little olive oil and a pinch of salt. Rub with your hands, until leaves begin to darken and tenderize. This step gives the kale an improved texture and makes it easier to digest. In a large bowl, combine massaged kale, broccoli, almonds, carrots, red onion, sunflower seeds, and cranberries. Shake dressing once more and pour about 1/3 of it over the salad, or more if you wish. Toss to coat. Serve and enjoy!

"Rob, Shelley and the team have been delivering delicious, high quality food to us for the past two years, including lots of fantastic locally grown produce. This family couldn't do without them"

— EA

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