Kale Salad with Mustard Dressing
By Eden Foods
In partnership with Eden Foods
Prep Time
15 minutes
Number of Servings
4
Recipe Source
Ingredients
Salad
- 4 cups kale, (1 bunch) remove hard stems and discard
- 1 quart water, for blanching kale
- 1 tsp fresh lemon juice
- 2 pinches EDEN Sea Salt
- 1 cup seedless red grapes, halved
- 1⁄2 cup seedless green grapes, halved
- 1 ripe avocado, seeded, peeled, sliced
- 1⁄4 cup pine nuts, lightly dry pan roasted
Dressing
- 1⁄4 cup EDENSOY Unsweetened
- 1⁄4 cup EDEN Extra Virgin Olive Oil
- 4 tsp EDEN Yellow or Brown Mustard
- 1 1⁄2 Tbsp EDEN Red Wine Vinegar
- 1⁄3 cup fresh parsley, minced
- 1 clove garlic, minced
- 1 tsp dried basil
- or 1 Tbsp fresh minced basil
- 1 tsp dried basil
- or 1 Tbsp fresh minced basil
- 1⁄4 tsp EDEN Sea Salt
- 2 tsp organic maple syrup
Directions
- Bring water to a boil in a medium saucepan.
- Add the kale and blanche 3 to 4 minutes.
- Remove, drain, and rinse under cold water to set the bright green color.
- Using a knife, slice the kale into small pieces. Place the kale in a mixing bowl and add the lemon juice and pinches of sea salt.
- Using your hands, massage the lemon juice and salt into the kale to help soften the leaves. Let sit while you prepare the dressing.
- Place all ingredients for the dressing into a blender and pulse until creamy. Pour into a serving container.
- Place the grapes in the bowl with the kale and toss.
- Add the avocado and gently toss.
- Place the salad in a serving bowl and garnish with pine nuts.
- Spoon the dressing over the salad before eating.
Nutrition Info
Per serving: 313 calories, 26g fat (69% calories from fat), 6g protein, 21g carbohydrate, 4g fiber, 0mg cholesterol, 289mg sodium
Contributor
Eden Foods
Eden Foods is the oldest natural and organic food company in North America, and the largest remaining independent manufacturer of dry grocery, organic food. They track the environmental impact of their food upstream from suppliers, through company operations, and downstream, monitoring all the social impacts.
