Crispy Kale Salad with Lemon-Lime Dressing


Crispy Kale Salad with Lemon-Lime Dressing


  • 24 kale leaves
  • 1 tablespoon olive oil
  • 1 cup grated carrots
  • 1 cup of sliced radishes
  • 1 cup of cooked sliced beets
  • 2 cups lettuce blend
  • 1 cup of sliced cucumbers
  • 2 sliced hass avocados
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 1/2 tablespoon honey
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped jalapeño
  • 1/2 cup vegetable oil
  • Pepper and sea salt to taste


  1. Preheat the oven to 250F.
  2. Place the rack on the top in the oven. With a brush paint the leaves of kale with olive oil and sprinkle with salt and pepper. Place on a broiler pan. Cook in the oven until crisp, about 30 minutes. Transfer to a wire rack to cool.
  3. Mix the dressing ingredients in a bowl with a whisk.
  4. Add in a bowl the base lettuce mixture, then add a bit of carrot, beet, avocado, cucumber and radishes. Crush a bit of kale leaves on top. Sprinkle with dressing and serve.


Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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