Young Kale and Carrot Salad
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Ingredients
for
4
- Ingredients
- 6 cups baby Kale (cleaned and dried)
- 1 large carrot (julienned)
- 1 red Bell pepper (diced)
- ½ Red onion (diced)
- ¼ cup cilantro (roughly chopped)
- Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup Ponzu sauce
- 1 tsp minced shallots
- juiced meyer lemon (from one lemon)
- 2 tsps Dijon mustard
- 1 tsp sesame oil
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Combine all salad components in a large bowl.
2.
Combine all vinaigrette ingredients in a jar with a tight lid and shake rapidly to emulsify.
3.
Pour vinaigrette over salad and toss gently to coat.
