Easy, Versatile 5-Minute Kale Salad Dressing
This easy kale salad dressing is light, citrus-forward, and perfect for everyday salads. It takes just minutes to make and stores well in the fridge, making it ideal for busy weeks when you want something fresh without extra effort. Gluten-free and dairy-free.
Pin Recipe
Servings: 6 servings
Calories: 175kcal
Equipment
Small mason jar with lid or small bowl with whisk
Ingredients
- ½ cup (120ml) extra virgin olive oil
- 2 medium lemons, juiced, about 4 Tbsp (60ml), and 1 tsp fresh lemon zest
- 1 Tbsp (15ml) apple cider vinegar
- 1 small shallot, diced
- 1 garlic clove, finely chopped
- 1 tsp Dijon mustard
- 1 tsp Kosher salt
- ¼ tsp Aleppo pepper
Instructions
- Make the salad dressing. Place ½ cup olive oil in a mason jar. Add the juice of 2 lemons, 1 tsp lemon zest, 1 Tbsp apple cider vinegar, 1 diced shallot, 1 chopped garlic clove, 1 tsp Dijon, 1 tsp Kosher salt, and a generous pinch of Aleppo pepper. Seal tightly with a lid, then shake. Alternatively, can whisk until emulsified.
Notes
- Storage: Keep kale salad dressing airtight in the fridge up to 1 week. Bring to room temp before serving to loosen the oil.
Nutrition
Serving: 2Tbsp | Calories: 175kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 400mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 20mg | Calcium: 13mg | Iron: 0.4mg
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