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Lunch Salad: Kale Salad with Carrot Ginger Dressing

Lunch Salad: Kale Salad with Carrot Ginger Dressing
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A fresh, vibrant, and nutrient-packed kale salad paired with a luscious carrot ginger dressing. This salad combines the hearty texture of kale with a sweet, tangy, and slightly spicy dressing, perfect for a healthy and satisfying lunch that is quick to prepare, vegan, gluten-free, and ideal for meal prep.

Ingredients

Scale

Salad Base

  • 4 cups fresh kale leaves, stems removed and chopped

Dressing

  • 2 medium carrots, peeled and chopped
  • 1 inch fresh ginger, peeled and chopped
  • 1 clove garlic
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon maple syrup or honey
  • Salt and pepper to taste

Optional Toppings

  • 1/4 cup toasted nuts or seeds (toasted almonds, walnuts, or pumpkin seeds)
  • Fresh herbs (parsley, cilantro, or green onions) for garnish
  • Crumbled feta or vegan cheese (optional)

Instructions

  1. Prepare the Kale: Remove the tough stems from the kale leaves and chop them into bite-sized pieces. Massage the kale gently with a pinch of salt for 2-3 minutes to soften its texture and bring out natural sweetness.
  2. Make the Carrot Ginger Dressing: In a blender or food processor, combine peeled and chopped carrots, fresh ginger, garlic, olive oil, lemon juice, and maple syrup or honey. Blend until smooth and creamy. Season with salt and pepper to taste.
  3. Toss Salad and Dress: Pour the luscious carrot ginger dressing over the massaged kale leaves and toss thoroughly to ensure every leaf is coated with that flavorful goodness.
  4. Add Crunch and Finish: Sprinkle your choice of toasted nuts or seeds over the salad for an inviting crunch and a boost of healthy fats, then give everything a gentle final toss.

Notes

  • Massage the kale to make it tender and easier to digest.
  • Use fresh ginger and carrots for vibrant dressing flavor.
  • Blend the dressing well to get a smooth, silky texture.
  • Adjust sweetness and acidity of the dressing to your liking.
  • Toast nuts or seeds lightly to enhance their flavor and crunch.
  • Keep salad and dressing separate if storing to prevent sogginess.
  • This salad is best eaten fresh or refrigerated within 3 days.
  • Do not freeze the salad as fresh veggies and dressing do not freeze well.

Nutrition

Keywords: kale salad, carrot ginger dressing, vegan salad, gluten free salad, healthy lunch, meal prep salad, nutrient-packed salad

Find it online: https://gourmetglazing.com/lunch-salad-kale-salad-with-carrot-ginger-dressing/