I have grown to love kale over the past 5 or so years and it’s quickly become my go-to salad for a tasty lunch during the summer. I will usually choose kale over iceberg or romain any chance I’m given. This lemon dressing is one of my all time faves! It all started with a visit to Cooper’s Hawk about a year ago for my birthday. A group of friends joined me for dinner and we discovered their shaved brussels sprout salad, which had a similar lemon dressing, marcona almonds, and parmesan cheese. It was TO DIE! I dreamt of this salad for weeks, and then my sister in law found this recipe that was damn close to the one we had at the restaurant! I have made it countless times and when I decided to do Whole 30, I knew I could easily adapt this recipe to be compliant.
I love shaved brussels sprouts, but I had an overflow of kale this year in my garden (the good ole black thumb is turning green!), so I have just been using kale for this salad And, my hubs despises the smell of brussels sprouts, so to avoid all of the “ugh, what is that smell?” comments, I usually just stick to kale.
1/2 cup olive oil
The juice of 1 (very juicy) lemon (about 1/4 cup)
Zest of 1/2 lemon
2 Tbs chopped shallots
1 Tbs dijon mustard
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
1 large bunch kale (any variety)
1 cup walnuts
1 cup strawberries, chopped or sliced
Blend all dressing ingredients in a small blender or food processor to combine. Pour over salad and toss to coat. This recipe makes a lot of dressing, so it usually lasts me for several servings. Store leftovers in the fridge.