Kale and Blueberry Salad with Lemon Vinaigrette

This is one of those recipes I come back to again and again—it's that good, plus it's super easy! With just a handful of ingredients, hardly any chopping, and a bright lemon vinaigrette, this salad comes together in minutes. It’s perfect for busy days when you still want something fresh and nourishing on your plate.

The combo of kale, sweet blueberries, and tangy lemon is one of my all-time favorites—especially now with blueberry picking season right around the corner! I love using roasted sunflower seeds for crunch, but any nut or seed you have on hand works beautifully. And if you don’t have kale, feel free to swap in spinach, arugula, or whatever greens are in your fridge. Simple, seasonal, and totally delicious!

If you needed more reasons to give this salad a try - blueberries are rich in antioxidants (especially anthocyanins) that support brain and heart health, while kale is loaded with vitamins A, C, and K, along with fiber and compounds that support detoxification and reduce inflammation. And lemon? It's not just there for flavor—it brings vitamin C to support your immune system and enhances iron absorption from those leafy greens.

This recipe was inspired by Coley Cooks.

Kale and Blueberry Salad with Lemon Vinaigrette.pdf

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Ingredients

• 1 small bunch kale

• 3 tablespoons extra virgin olive oil

• ¼ teaspoon unrefined salt

• 1 lemon juiced (about 2 tablespoons)

• 2 teaspoons local honey

• 1 cup fresh blueberries

• ¼ cup roasted sunflower seeds or other preferred seed/nuts

Instructions

• Remove the tough stems from the kale by pulling on the leaves through your hand to reveal the stems.

• Take the leaves and roll them into a tightly compacted bunch. Run your knife through the leaves to make thin ribbons, the run the knife crosswise a few times to cut them smaller.

• Drizzle the olive oil and salt over the kale, then use your hands to aggressively massage the kale for a few minutes. Be sure to really rub them together in order to break down the fibers and soften the kale.

• Juice the lemon and drizzle the honey right over the kale. Use your hands again to work the lemon and honey into the mixture to make a dressing. You can use tongs, but your hands will do a better job.

• Taste a piece and adjust as necessary, adding more lemon, honey, salt or oil if needed (this will depend on your taste as well as the amount of kale you started with).

• Plate up the kale, sprinkle with the blueberries and sunflower seeds and serve