Print

Kale Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh, nutrient-rich Kale Salad featuring tender massaged kale, colorful veggies, crunchy nuts or seeds, and a zesty lemon-honey dressing. Perfect as a side or light main dish that’s both wholesome and customizable.

Ingredients

  • 4 cups fresh kale (curly or lacinato), stems removed and leaves chopped
  • 2 tablespoons olive oil (plus more for massaging)
  • 2 tablespoons lemon juice or apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 1/2 cup shredded carrots
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup sliced cucumbers
  • 1 avocado, diced
  • 2 tablespoons toasted nuts or seeds (almonds, sunflower seeds, or walnuts)
  • 2 tablespoons grated Parmesan or crumbled feta cheese (optional)

Instructions

  1. Wash and dry the kale leaves thoroughly. Remove tough stems and chop the leaves into bite-sized pieces.
  2. In a large bowl, drizzle kale with a small amount of olive oil and a pinch of salt. Massage the leaves for 2–3 minutes until softened and darker in color.
  3. In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper to make the dressing.
  4. Pour the dressing over the kale and toss to coat evenly.
  5. Add shredded carrots, cherry tomatoes, cucumbers, avocado, and nuts or seeds. Toss gently to combine.
  6. Top with cheese if desired, and serve immediately or refrigerate for later.

Notes

  • Massage kale to reduce bitterness and enhance tenderness.
  • Use maple syrup instead of honey for a vegan version.
  • Add protein like tofu, chicken, or chickpeas for a heartier meal.
  • Store dressing separately if preparing ahead.
  • Try adding fruit like apples or cranberries for a sweet twist.

Nutrition

Find it online: https://thefamilycooking.com/kale-salad/