A few months ago I discovered a delicious kale salad from a neighborhood restaurant that changed the way I felt about that leafy green. I’ve been working on recreating it every since and I think I’ve just about perfected it. It’s lemony and crunchy and I’m happy to say it’s the most requested recipe that family and friends want me to share with them. And today I’m sharing it with you! One of my favorite things about this salad (and any kale salad) is because kale leaves are so sturdy and don’t wilt quickly, it’s also great leftover the next day.
Healthy eating is on my mind, like many of you with the new year. To be honest, it’s hard to pack in as many nutrient rich foods as I should, especially being pregnant. So I’m happy that companies like Olly vitamins exist to fill in those gaps and make vitamin taking feel like a little treat instead of a chore. Today I’m partnering with them and their brand new Super Foods Multi Vitamin, which might be my Olly favorite!
The Super Foods Multi Vitamin for Women (there is one for men and kids too!) is packed with 10 of nature’s best superfoods like pomegranate, watercress, tamarind, wheatgrass, beet, and elderberry. It has 21 essential vitamins and minerals and an entire serving of fruits and veggies worth of antioxidants packed into one tiny gummy! Now’s a great time to give it a try because with the code YESOLLY you can get 20% off your purchase of Super Foods or any OLLY products at OLLY.com (expires 2/29).
With a few healthy salads each week, like this kale one I’m sharing today, and a superfoods gummy I think I can get the nutrients my body needs without stressing too much about it.
Keep reading for my highly requested kale salad recipe…
Toasted slivered almonds
Roasted brussels sprouts
Directions: Coat brussels sprouts with olive oil and roast in the oven at 400 degrees for about 15- 20 minutes until crispy on one side. Meanwhile, mix vinaigrette (recipe below), shave parmesan, and toast almonds in a pan on the stove on low heat until fragrant and light brown. Pull kale off stem and break into medium pieces. Add a squeeze of the lemon juice, a pinch of salt, and give the leaves a little rub down to massage the leaves a bit and make them easier to digest.
Lemon Vinaigrette (this is what took so long to perfect!):
1/4 cup squeezed lemon juice
1/4 cup olive oil
A dab of dijon mustard
Pinch of salt and pepper
Blend or whisk furiously until well combined. Pour over salad and serve.
Thanks to Olly and their brand new Super Foods Multi Vitamin (for women, men and kids) for sponsoring this post. Don’t forget to use the code YESOLLY so you can get 20% of any purchase at OLLY.com, expiring 2/29.
Photography and styling by Liz Stanley