Grilled Kale Salad with Lemon Vinaigrette

A delicious and summery Grilled Kale Salad with Lemon Vinaigrette! Topped with peaches, shallots and toasted hazelnuts, you will fall head over heels for this fun new recipe to get in your veggies!

It wasn’t until recently that C and I finally have our own grill to use. When we lived in Toronto, we had communal grills at our apartment building that were usually out of propane or the burners weren’t working… so grilling was less than ideal. When we lived in our apartment in San Francisco, we had zero outdoor space to call our own so resorted to using a grill pan for a faux grilling experience. But now that we have an outdoor space that allows, we’ve got our own grill! And we’ve been putting it to use.

For as much as I love kale, I don’t think it’s ever been considered a culinary star. I’m all for #teamkale but it’s one of those foods that I don’t really blame people if they can’t get on board with it.

Here’s the thing about kale though, it only tastes as good as you prepare it. You cannot use kale as easily as you use spinach or romaine. It’s like a baby. It requires deep massaging and care. Or you could grill it… yes grill greens! Grilling kale is easy, fast and makes a guaranteed delicious kale salad.

Grilled Kale Salad Ingredients

• kale
• olive oil
• shallot
• peaches
• hazelnuts
• vinaigrette – olive oil, lemon, apple cider vinegar, maple syrup, dijon mustard

When you top grilled kale with fresh peaches, shallots and toasted hazelnuts, you will crave this salad, guaranteed. The lemon vinaigrette is almost too much to handle…

How to Grill Kale

If you want to turn kale haters into kale lovers, promise me you’ll try grilling it! Start by heating up your grill or grill pan to medium heat and spray with non-stick spray. Prep your kale by washing it and removing the stems. Spread out the kale pieces and lightly brush both sides with olive oil. Now the fun part! Place the kale directly on the grill and cook for 1 1/2-2 minutes on one side before flipping and cooking an additional 1 minute on the other. The kale should wilt and char slightly but not burn. I like to work in small batches so I can pay attention to each piece!

After your kale is grilled, simply top with the rest of the salad ingredients and the vinaigrette! Your new go-to summer salad is served.

Grilled Kale Salad with Lemon Vinaigrette

A delicious and summery Grilled Kale Salad with Lemon Vinaigrette! Topped with peaches, shallots and toasted hazelnuts, you will fall head over heels for this fun new recipe to get in your veggies!

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grill
• Diet: Vegan

Scale 1x2x3x

Ingredients

For the kale salad:

• 1 head of kale, stems removed
• 2 tbsp olive oil, for brushing kale
• 1 shallot, sliced thinly
• 2 medium peaches, sliced
• 1/4 cup toasted hazelnuts*

For the Lemon Vinaigrette:

• 1/4 cup olive oil
• Juice of 1 lemon
• 1/4 cup apple cider vinegar
• 2 tbsp maple syrup
• 1 tbsp dijon mustard

1. Combine all vinaigrette ingredients and set aside.
2. Heat up your grill or grill pan to medium heat. Spray with non-stick spray.
3. Spread out kale pieces and brush lightly with olive oil on both sides.
4. Place kale directly on the grill and cook for 1 1/2-2 minutes on one side before flipping and cooking for 1 minute on the other. Kale should wilt and char slightly. Watch closely to ensure it doesn’t burn.
5. Repeat until all kale has been grilled.
6. Top whole kale pieces with peaches, shallot slices and hazelnuts.
7. Drizzle with desired dressing**
8. Serve with forks and knives to cut kale into bite-size pieces as eating.

*I toast mine in the oven at 350 for 5-7 minutes.

**Recipe makes extra dressing so don’t feel as though you need to use it all. The dressing keeps well in the fridge.

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