Keto Zesty Kale Salad with Citrus Vinaigrette
Elevate your salad game with this vibrant Keto Zesty Kale Salad with Citrus Vinaigrette, a nutrient-packed dish bursting with fresh flavors and heavenly textures. Perfect for keto enthusiasts, this no-cook recipe combines tender, massaged kale with creamy diced avocado and crunchy toasted almonds, delivering the perfect trifecta of healthful goodness. The zesty citrus vinaigrette, crafted with fresh lemon and lime juice, apple cider vinegar, and a hint of mustard, adds a tangy brightness that complements the hearty greens. Ready in just 15 minutes, this salad is not only quick and easy but also an excellent option for a refreshing side dish or light main meal. Enjoy a guilt-free indulgence that’s loaded with healthy fats, fiber, and bold flavors! Perfectly customizable, you can add red pepper flakes for a spicy kick or tweak the seasoning to suit your palate. Whether you’re looking for a keto-friendly recipe or simply a delicious way to include more greens in your diet, this kale salad is sure to impress!
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Recipe Information
Ingredients
- 6 cups Kale, destemmed and chopped
- 1 large Avocado, diced
- 0.25 cup Sliced almonds, toasted
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Fresh lime juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Red pepper flakes (optional, for heat)
Instructions
Rinse and dry the kale leaves thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces.
Place the chopped kale in a large salad bowl. Sprinkle with a tiny pinch of sea salt and massage the leaves with your hands for about 2-3 minutes or until they soften slightly and become darker in color. Set aside.
In a small bowl or jar, combine extra virgin olive oil, fresh lemon juice, fresh lime juice, apple cider vinegar, Dijon mustard, minced garlic, sea salt, ground black pepper, and red pepper flakes (if using). Whisk or shake well to emulsify into a smooth vinaigrette.
Pour the citrus vinaigrette over the massaged kale and toss to coat the leaves evenly.
Add the diced avocado and toasted sliced almonds to the salad. Gently toss once more to distribute the toppings without mashing the avocado.
Taste and adjust seasoning if needed, adding more lemon juice or salt for extra brightness.
Serve immediately as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 5.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1014 mg | 78% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3221 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
