Kale Salad with Honey Chili Vinaigrette
salads sides

Kale Salad with Honey Chili Vinaigrette

Sturdy kale doesn’t wilt when paired with an assertive Honey Chili Vinaigrette and hearty salad ingredients like avocado, radishes and queso fresco.
  • 25m

    prep time

  • 15m

    Cook Time

  • 180

    Calories

  • 18

    Ingredients

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Ingredients

10

(1 1/3 cups)

Servings

Honey Chili Vinaigrette

Kale Salad

  • 8 ounces kale
  • 2 seedless oranges, peeled and sectioned
  • 1 medium avocado, peeled, seeded and cut into chunks
  • 4 small radishes, trimmed and cut into thin strips
  • 1/2 cup thinly sliced red onion
  • 1/2 cup crumbled queso fresco
  • 1/3 cup dried cranberries
  • 1/3 cup pepitas, (shelled pumpkin seeds)

Instructions

  • For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.

  • For the Salad, wash and dry kale leaves well. Use a sharp knife to remove the central rib in each leaf. Stack the leaves and cut crosswise into very thin slices. Place in large bowl. Add remaining ingredients. Drizzle Vinaigrette over top; toss to coat well. Let stand at room temperature 30 minutes to blend flavors.

Nutrition information (per Serving)

Reviews

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