This light, flavorful kale salad is tasty and easy to make as a quick lunch or the perfect leafy green complement to any meal.
I typically incorporate kale into smoothies and soup and dress it up for tasty salads. I like to buy big bags of pre-washed, chopped kale from the grocery store during cold months so that I always have kale on hand. However for these salads, I recommend fresh Lacinato kale which is not often the bagged kale in stores.
Kale has become very common in the healthy food scene due to its nutrient-rich properties and the fact that it does not just come in one variety. There is red kale, curly kale, baby kale and more. Each type is distinct in taste, look and benefits.
Processing and Preparing Kale
Wondering how to wash and store fresh greens? First, soak your greens in a large bowl of cold water. (Pro tip: Always wash fresh produce before you eat it to avoid any food-borne illness!)
Second, lift the greens up and out of the water, allowing the dirty water to fall back into the bowl. Kale can have a lot of dirt on it, especially if you’re pulling it from your garden.
Third, roll the kale into paper towels and store them in the refrigerator until you are ready to use it. Remember, the key to eating your greens is making it easy for you to use throughout the week.
To move forward with the salad, I chop and shred not only the leaves but the stems as well. The stems are packed with nutrients. To do this, mince the stems finely and then fold the leaves together and use a knife to cut them into slices. Rotate the slices and chop them in the other direction to make small pieces. Soon, you will make the dressing and massage the kale.
Salad Dressing Ingredients
- Lemon juice: Makes kale more tender for a softer bite. The acidity breaks down the cellulose in kale, which gives it its tough, chewy structure.
- Olive oil: Chock full of antioxidants and healthy fat, olive oil is the perfect foundational ingredient for the kale salad dressing.
- Parmigiano reggiano: Adds a bold, cheesy flavor. Parmigiano reggiano is only made in Italy, whereas regular parmesan cheese can be made anywhere. Grab some from your local grocery store!
To get started with this tasty, delicious kale salad dressing, first, take a medium-sized bowl and add Dijon sauce.
Next, grate and add parmigiano reggiano to the bowl. This hard, granular Italian cheese is the real deal compared to parmesan cheese: It’s lactose-free and natural, with no additives or preservatives.
Third, squeeze a lemon to add lemon juice to the bowl. While you’re here, you can also add a drizzle of sweet honey as an optional step.
Fourth, add salt and pepper. This recipe calls for ½ teaspoon of sea salt and ¼ teaspoon of pepper. Prior to serving later, season to taste if you want more flavor.
To get as much lemon juice as possible out of the lemon, I like to use a handheld juicer. Lemon juice adds a bright, citrusy flavor and balances out the bold taste of kale.
How to Make Kale Salad
To put the kale salad together, add the kale and olive oil to the bowl. Extra virgin olive oil is an ideal fat for salad dressings and helps to stimulate the absorption of nutrients. The tangy lemon helps make the oil more palatable.
Next, use your hands to massage the lemon juice, olive oil, parmigiano and seasoning into the kale leaves. The acidity of the lemon juice acts as a tenderizer, making the kale more digestible and a softer bite.
Finally, let the salad sit for a bit, one hour at most, at room temperature. Before serving, season it with more salt, pepper and parmigiano reggiano.
Frequently Asked Questions
I only use fresh lemon juice for kale salad. If you don’t have fresh lemons and don’t want to use bottled lemon juice, you can substitute rice vinegar in this recipe.
You can add fresh walnuts, strawberries and nuts. Check out more of my kale salad recipes, like this strawberry kale salad with walnuts, for inspiration.
Kale salad will last for seven days when you store it in an airtight container in the refrigerator. I recommend storing the salad dressing separately.
Did you make this kale salad? If so, tag @TheLemonBowl on Instagram to be featured! While you’re here, you might also like to check out these recipes:
- Strawberry Kale Salad with Walnuts
- Kale Salad with Toasted Nuts and Feta
- Traditional Greek Salad
- Middle Eastern Syrian Salad
Your fork is waiting.
How To Make Kale Salad
- 1 cup bunch raw kale about 6
- 1 Juice of lemon
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- ¼ cup grated parmigiano reggiano
- Remove thick stems from kale and finely shred before placing in a bowl.
- Top shredded kale with lemon juice and olive oil; toss well. Feel free to use hands to massage lemon/olive oil into the kale leaves – the acid in the lemon acts as a tenderizer.
- Let sit for one hour at room temperature.
- Before serving, season with salt, pepper and grated parmigiano reggiano.
Click here to check out my other kale recipes