Kale Salad with Lemon Dressing Recipe
A vibrant plate of greens doesn’t just belong on the side,it can be the star. This Kale Salad with Lemon Dressing is proof. With its bright, citrusy zing, a satisfying crunch, and nutrient-rich ingredients, this salad is both elegant and uncomplicated. Designed by a chef who believes in balance, texture, and flavor, this dish will change the way you think about kale.
Ingredients List
For the Salad
- 1 large bunch curly kale or lacinato kale (about 6–8 cups), stems removed, leaves chopped
- 1 tablespoon olive oil (for massaging kale)
- 1 cup shredded carrots
- ½ cup thinly sliced red cabbage (optional for color and crunch)
- ¼ cup toasted almonds or walnuts, roughly chopped
- ¼ cup dried cranberries or golden raisins
- ¼ cup crumbled feta cheese (optional)
- Freshly ground black pepper, to taste
For the Lemon Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 small garlic clove, finely grated or minced
- ¼ teaspoon sea salt
Step-by-Step Instructions
Step 1: Prepare the Kale
Wash and thoroughly dry the kale. Remove tough stems and chop leaves into bite-sized pieces. Place in a large mixing bowl and drizzle with 1 tablespoon olive oil. Massage the kale with your hands for 1–2 minutes until it softens and darkens in color. This reduces bitterness and enhances tenderness.
Step 2: Make the Lemon Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, zest, mustard, maple syrup (or honey), garlic, and salt. Shake or whisk until emulsified and creamy.
Step 3: Assemble the Salad
Add shredded carrots, red cabbage, dried fruit, and nuts to the kale. Pour in the lemon dressing and toss thoroughly until everything is evenly coated.
Step 4: Finish and Serve
Top with crumbled feta, if using, and freshly cracked black pepper. Let the salad sit for 5–10 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
Cook Time
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings
Serves 4
Nutritional Information (approx. per serving)
Calories: 220
Protein: 4g
Fat: 17g
Saturated Fat: 3g
Carbohydrates: 14g
Fiber: 3g
Sugar: 6g
Sodium: 180mg
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. The kale holds up well and won’t wilt quickly, making this an excellent make-ahead salad. If making in advance, add nuts and cheese just before serving to maintain their texture.
Suggestions
- Swap almonds for pumpkin seeds for a nut-free version.
- Add grilled chicken or chickpeas to turn this into a hearty main dish.
- Sprinkle with sesame seeds or hemp hearts for an extra nutrient boost.
- Add thin slices of apple or pear in autumn for a seasonal twist.
- Replace feta with goat cheese or shaved parmesan based on your flavor preferences.
Seasonal Relevance
This salad is beautifully adaptable across seasons. In spring and summer, its brightness refreshes. In fall, swap dried cranberries for fresh apple slices. Even in winter, when citrus is at its peak, the lemon dressing brings a necessary lightness. Kale’s year-round availability makes this a consistent staple no matter the time of year.
Conclusion
Kale Salad with Lemon Dressing is more than just a healthy side,it’s a refined, flavor-forward dish worthy of center stage. It’s balanced with acid, texture, sweetness, and depth. The massage technique brings out the kale’s best qualities, while the lemon dressing ties it all together with fresh vibrancy. Whether you’re serving it alongside roasted meats, at a picnic, or as a quick lunch, this is a recipe you’ll return to again and again.
Kale Salad with Lemon Dressing Recipe
4
servings15
minutes220
kcalThis Kale Salad with Lemon Dressing is a fresh, flavorful, and nutrient-packed dish that balances zesty citrus, creamy textures, and satisfying crunch. With massaged kale, sweet dried fruit, and a tangy lemon vinaigrette, it’s perfect as a light meal or a colorful side that elevates any table.
Ingredients
For the Salad:
1 large bunch kale (6–8 cups), stems removed, chopped
1 tbsp olive oil (for massaging kale)
1 cup shredded carrots
½ cup sliced red cabbage (optional)
¼ cup toasted almonds or walnuts, chopped
¼ cup dried cranberries or golden raisins
¼ cup crumbled feta cheese (optional)
Fresh black pepper, to taste
For the Lemon Dressing:
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 tsp maple syrup or honey
1 small garlic clove, finely minced
¼ tsp sea salt
Directions
- Massage the Kale: Wash, dry, and chop the kale. Drizzle with olive oil and massage for 1–2 minutes until tender.
- Make the Dressing: Whisk all dressing ingredients together until smooth and emulsified.
- Combine Ingredients: In a large bowl, toss the kale with carrots, cabbage, nuts, and dried fruit.
- Add Dressing: Pour the lemon dressing over the salad and toss to coat evenly.
- Finish: Top with crumbled feta and fresh pepper. Let sit for 5–10 minutes before serving.
Recipe Video
Notes
- To make it vegan, skip the feta or use a plant-based alternative.
- For extra protein, add grilled chicken, salmon, or chickpeas.
- Keeps well refrigerated for 2–3 days, making it perfect for meal prep.
- Add sliced apples or pears for a seasonal fall version.
- Swap nuts with seeds for a nut-free variation.
FAQs
Can I use bagged pre-chopped kale for this salad?
Yes, but it’s best to still remove any remaining tough stems and massage it well to soften the texture.
What can I substitute for lemon juice in the dressing?
Try apple cider vinegar or white wine vinegar, though it will alter the flavor slightly. Lemon remains ideal for brightness.
Can I make this salad ahead of time?
Absolutely. In fact, the flavor improves as it sits. Just add any delicate toppings like nuts and cheese right before serving.
