Red Kale Salad with Lemon & Herb Dressing

With its dramatic presentation and bright, fresh flavors, this red kale salad is anything but boring.

Make it now!

Deeply pigmented red kale is a dramatic backdrop for bright and colorful ingredients, and the dressing is packed with big, fresh flavors


1 bunch of red kale

1 can of butter beans

1 bunch of asparagus

1/4 cup sun dried tomatoes

1/4 cup chopped fresh basil

1 tablespoon chopped chives

1/4 cup sliced almonds


2 teaspoons dijon mustard

2 tablespoons plus 1/2 teaspoon of olive oil

3 cloves garlic, minced or grated

Juice of one lemon

Dash of salt

1/2 teaspoon red pepper flakes


- Knife

- Cutting Board

- Colander

- A large pot

- Bowls, measuring cups and spoons

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Marinate the beans

In a medium-sized bowl, whisk together the ingredients for the dressing. When everything is combined, gently stir in the butter beans. Cover and refrigerate until you are ready to use them.


Blanch the asparagus

Boil water. Meanwhile, chop the asparagus into 1-inch pieces. Boil the asparagus for 3 to 4 minutes, then strain and plunge into a bath of ice water. After the asparagus has cooled completely, drain the ice water and set aside.


Prepare the kale

Chop or tear the kale leaves into bite-sized pieces. Drizzle 1/2 teaspoon of oil over the kale, and add a dash of salt. Then, massage the kale until the leaves are glossy and soft. 


Assemble the salad

Add the asparagus and sun dried tomatoes to the kale, then add the marinated butter beans.  Toss everything together until the dressing is distributed evenly, then top with the sliced almonds. 


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