Blueberry Kale Salad with Candied Lemons


A light summer salad with massaged kale, candied lemons, blueberries, and almond slivers.  Add sliced radishes for an extra crunch!



  • 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)


  1. 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.
  2. Dressing: mix together garlic, lemon juice, shallot, reserved liquid (or honey), black pepper, and salt.  Whisk in olive oil.
  3. 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.

  • Category: Salad
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