A beautifully bright kale salad with brussels sprouts & red cabbage in lemon garlic vinaigrette topped with Asiago cheese, cherry tomatoes & Asiago croutons.

    
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Lemon Asiago Kale Salad

At the beginning of 2022 I had the great idea of eating a salad everyday for the year. Since 91% of people don't achieve their New Year's Resolutions, I don't really need to tell you how that's going. 

What did come out of it were some delicious salad recipes that wasn't boring lettuce and store bought dressing and calling it a "salad". A good salad should be full of colors, texture and flavors. This kale salad hits all of those marks. 

  • Kale
  • Brussels Sprouts
  • Red Cabbage
  • Asiago Cheese
  • Lemons
  • Garlic
  • Honey or Agave
  • Shallot
  • Dijon Mustard
  • Salt & Pepper
  • Cherry Tomatoes
  • Bread

Kale Salad Flat Lay Food Photography  Lemon Asiago Kale Salad Recipe

Massage the Kale

Massaging kale softens the leaves so they aren't so tough and less bitter. Some recipes massage kale in oil and salt. I prefer not to use either. I'm not the most health conscience person, however I want to control the portions of each of these especially when I will be adding dressing in addition. Those calories and sodium levels in add up quickly.

Instead I massage kale in water. Here's how to do it:
  1. Remove the stems and place the leaves in a bowl filled with cold water. 
  2. Gently massage the leaves in bowl till they become a vibrant green and begin to slightly wilt. 
The kale will further breakdown as it sits in the dressing giving you even more tender leaves.


How To Store & Make Ahead 

For the vinaigrette, mix the ingredients and store in an air tight container in the fridge for up to 4 days.

Follow the directions for making the asiago croutons store in air tight container in a dry cool place for up to 4 days.

For the salad, wash and chopped or shred all the veggies and message the kale. Toss in a large bowl and cover tightly in plastic wrap. Store in the fridge until ready to serve. The salad will stay fresh for about 3 days. 

To serve, pour dressing over salad and toss to coat. Top with asiago cheese and croutons and cherry tomatoes. The salad can be served as an entree for 4 or a starter/side for 8 people. If you plan on use it a an entree I suggest adding some protein like salmon or tofu. 

.  Lemon Asiago Kale Salad Recipe

Tips For Making This Recipe
  • Massage the kale for a more tender and less bitter salad.
  • This salad can easily be served as a side salad for 8 or an entree for lunch or dinner for 4.
  • If you plan on use it a an entree, I suggest adding some protein like salmon or tofu. 
  • Make it Paleo: Omit the asiago cheese & croutons from the recipe. Make it Keto: For a Keto version of the dressing, replace the maple syrup with a sugar free syrup like Lakanto Maple Syrup.  
Enjoy,