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Homemade Kale Salad with Blueberry Vinaigrette photo

Kale Salad with Blueberry Vinaigrette

This Kale Salad with Blueberry Vinaigrette is vibrant and packed with flavor! Enjoy a delightful mix of kale, blueberries, and creamy avocado.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 8 cups kale (stems removed and finely chopped)
  • 1 tablespoon lime juice (fresh)
  • 1 tablespoon olive oil
  • to taste Salt
  • to taste Pepper
  • 1 apple (cored and sliced)
  • 1 cup blueberries (fresh)
  • 1 avocado (peeled, pitted, and sliced)
  • ½ cup feta cheese (crumbled)
  • 2 tablespoons sunflower seeds
For the Blueberry Vinaigrette:
  • 3 tablespoons olive oil (for the dressing)
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons water
  • to taste Salt
  • to taste Pepper

Equipment

  • Large mixing bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

Instructions:
  1. Start by removing the stems from the kale leaves. Finely chop the kale and place it in a large mixing bowl.
  2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour this dressing over the chopped kale, and massage it gently with your hands for about 1-2 minutes.
  3. Next, add the sliced apple, fresh blueberries, sliced avocado, crumbled feta cheese, and sunflower seeds to the bowl with the kale. Gently toss everything together to combine.
  4. In a separate bowl, whisk together the additional olive oil, lemon juice, honey, balsamic vinegar, water, salt, and pepper. Add the remaining blueberries to the dressing and lightly mash them with a fork.
  5. Drizzle the blueberry vinaigrette over the salad just before serving. Toss to coat everything in the delicious dressing and enjoy your Kale Salad with Blueberry Vinaigrette!

Notes

  • For the best flavor, use fresh organic ingredients.
  • Store leftovers in an airtight container for up to two days.
  • Add avocado just before serving to prevent browning.