Viburnum Garden Vegetable Salad
A colorful salad featuring Colorado-grown vegetables tossed in a tangy lemon-herb vinaigrette, inspired by the region's perennial gardens. This American-inspired salad recipe, ready in about 20 minutes, pairs Kale, Cherry tomatoes, Cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 185 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups, chopped Kale
- 1 cup, halved Cherry tomatoes
- 1/2 cup, thinly sliced Cucumber
- 1/4 cup, thinly sliced Red onion
- 2 tbsp, chopped Fresh dill
- 1, juiced Lemon
- 1 tsp Dijon mustard
- 1 tbsp Honey
- 3 tbsp Extra-virgin olive oil
- 1/4 tsp Kosher salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, massage chopped kale with 1/4 tsp salt for 2 minutes until softened and slightly wilted. Let sit while preparing dressing.
- Step 2: Whisk together lemon juice, Dijon mustard, honey, 1/4 tsp salt, and 3 tbsp olive oil until emulsified. Add 2 tbsp chopped dill and whisk again.
- Step 3: Add cherry tomatoes, sliced cucumber, and red onion to kale. Drizzle with 2/3 of the dressing and toss gently to coat all ingredients. Let sit for 10 minutes to allow flavors to meld.
- Step 4: Divide salad among plates. Drizzle with remaining dressing and sprinkle with extra chopped dill. Serve immediately for best texture.
