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Cherry Kale Salad with Honey Lime Vinaigrette

Cherry Kale Salad with Honey Lime Vinaigrette

Cherry season is here, and we’re busy celebrating like it’s nobody’s business.  And by celebrating, I mean eating our weight in cherries!  Starting with this healthy Cherry Kale Salad.

Cherries arrived earlier than usual this year due to the incredible hot weather, and farmers have been busy as bees harvesting these sweet gems and bringing them to market for us to devour.  Of course, more cherries means more cherry recipes, and I’m not stopping at a simple cherry pie.

I’ve partnered with BC Tree Fruits [1] to bring you a couple of cherry recipes (like my Chocolate Cherry Amaretto Creamsicles [2], as healthy as a creamsicle gets and SO quick and yummy!) that are less conventional.

This simple salad, loaded with kale, almonds and cherries is packed with nutrition, including fibre, potassium and vitamin C and E.  You can add a filet of grilled salmon, chicken or tofu to the salad if you wish to make it a heartier meal.  The honey lime vinaigrette really compliments the cherries and almonds: you may not need to use all of the dressing, so add as much as you like!

Serves 6-8

Print [3]

Cherry Kale Salad with Honey Lime Vinaigrette

This salad is fresh, and healthy and the very best way to use up those cherries!

Course Salad
Cuisine American
Keyword Cherry Kale Salad
Servings 6
Author Fraiche Nutrition

Ingredients

Salad Ingredients:

  • 5 cups lightly packed washed and torn kale
  • 1 ½ cups BC Tree Fruits cherries (cut in half and pitted)
  • ½ cup sliced almonds (lightly toasted)
  • 2/3 cup feta cheese (crumbled)

Dressing Ingredients:

  • juice of 2 limes (approximately ¼ cup)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon white wine vinegar
  • 1 clove garlic (crushed)
  • ½ cup avocado or olive oil

Instructions

  1. Mix all of the salad ingredients together in a large bowl.
  2. In a mason jar or large cup, combine the lime juice, Dijon mustard, honey, vinegar and garlic clove. Whisk together. Slowly add the vegetable oil while whisking (I use an Aerolatte for this, it makes perfectly emulsified salad dressings every time!).
  3. Drizzle the dressing over the salad (you may not use it all depending on your taste) and serve.