Emerald kale salad

Name: Emerald kale salad
Yield: 4
Ingredients: 2 tbsp cider vinegar; 3 tbsp lemon juice; 1 tbsp olive oil; 1 tsp honey; 4 cups kale; 1 carrot, grated; 4 slices whole-wheat bread; 1/2 tsp dried basil

Makes4 Servings

By Chatelaine

Angus Fergusson

Ingredients

2 tbsp cider vinegar
3 tbsp lemon juice
1 tbsp olive oil
1 tsp honey
4 cups kale
1 carrot, grated
4 slices whole-wheat bread
1/2 tsp dried basil

Instructions

Whisk 1 tbsp cider vinegar with 3 tbsp lemon juice, 1 tbsp olive oil and 1 tsp honey in a large bowl. Add 4 cups shredded kale and 1 grated carrot. Toss well. Refrigerate 1 hour.
Preheat oven to 450F. Cut 4 slices of whole-wheat bread into 1/2-in. cubes. Spread on a large baking sheet. Toss with 1 tbsp cider vinegar and 1/2 tsp dried basil. Bake in centre of oven until croutons are golden brown, 5 to 7 min. Sprinkle over kale salad.

Nutrition (per serving)

Calories 164, Protein 6g, Carbohydrates 27g, Fat 5g, Sodium 220mg.

FILED UNDER:

Dinner Healthy Recipes Vegetarian Salads bake

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.