Blueberry Kale Salad with Candied Lemons is the epitome of summer.
But first: is it seriously May?! Of 2017?? When did this happen? Even though I’m amazed that it’s almost halfway through the year, I’m super excited for this summer. And for getting into the swing of healthier eating before it is officially here because I’m going down under, mate!
That’s right – I’m headed to Australia this summer to visit one of my dearest friends and then we’re traveling around Southeast Asia! Which means I need ALL OF YOUR RECOMMENDATIONS! What do I HAVE to see? To do? What are your best travel tips?! Bring ’em on!
I’ll just be here waiting, eating a big bowl of Blueberry Kale Salad with Candied Lemons and writing travel itineraries while absorbing all of your information.
More on that later though, because now we’ve got to get into this salad. I’m totally digging this fresh summer salad, and even though Kale was so 2015, that doesn’t change the fact that it’s super nutritious and healthy, does it?
It’s also so edible in this salad -that sounds bizarre, I know- but you know how kale can sometimes just be… difficult to chew, slightly bitter…
This is more of a massaged kale salad, you know, with oil and lemon juice. Which basically means the kale “softens” up a bit and becomes way more enjoyable to eat. So if you’re a little hesitant about munching on a kale salad, maybe that will give you a little push in the right direction to try it.
But wait! There’s more! CANDIED LEMONS! Sweet, slightly sour, chewy candied lemons are basically the perfect balance for a kale salad. I’ve caramelized lemon rinds before in this Moroccan Carrot Salad, but they can be a little finicky and run the risk of turning bitter, which I wasn’t going to have any of as I needed a lunch salad ASAP without babysitting lemons.
So I decided to go for candied. Besides, who doesn’t love candy? In hopes of making it a little “healthier” (ahem, less sugar) I use honey instead. I do add a little bit of sugar to ensure there isn’t any bitterness whatsoever, but I’ve left it out before without any flavor difference.
As if kale and candied lemons weren’t enough, blueberries are the third part of this trio. Sweet, juicy, summer blueberries begging to be in all of the summer salads.
And let’s be honest, what goes better with lemons than blueberries? Power salad, FTW.
Blueberry Kale Salad with Candied Lemons
- 1 Tablespoon olive oil
- 2 lemons, halved (or quartered), thinly sliced
- 1/4 cup honey
- 1/4 cup water
- 1 1/2 Tablespoons sugar, optional
- 1 bunch kale, chopped (~8 cups)
- 2 Tablespoons reserved liquid from candied lemons, or use honey
- 2 garlic cloves, finely chopped
- 1 lemon, juiced
- 1 1/2 Tablespoons shallot, finely chopped
- Salt and Pepper, to taste
- 1/2 cup sliced almonds
- 1 pint blueberries
- 4 radishes, thinly sliced (optional)
- Candied Lemons: dissolve honey, water, and sugar in a large saucepan over medium heat. Add lemon slices (halved or quartered) in an even layer. Simmer for approximately 7 minutes and turn. Cook for an additional 7 minutes until soft. Remove from heat and lay lemon slices on waxed paper or a plate to cool. Reserve liquid.
- Dressing: mix together garlic, lemon juice, shallot, reserved liquid (or honey), black pepper, and salt. Whisk in olive oil.
- Pour dressing over kale and massage dressing into kale (yes, use your *washed* hands for best results, literally squeezing the kale and it will soften). Toss in candied lemon slices, almonds, and blueberries.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
By the Way…
This recipe is part of our collection of green salad recipes. Check it out!