Introduction

This is the Best Easy Kale Salad Recipe for anyone needing a nutritious and delicious side dish in a flash. Ready in just 10 minutes, it features tender massaged kale, a zesty lemon dressing, and crunchy toppings. For another vibrant citrus salad, try the Sunshine Salad Recipe With Pineapple and Mandarin Oranges.

Ingredients

This simple kale salad comes together with a bright, tangy dressing and a perfect mix of savory, sweet, and crunchy toppings for a truly satisfying bite.

1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 to 2 teaspoons honey
Kosher salt and freshly ground black pepper, to taste
2 bunches kale, washed (I prefer Lacinato kale)
Drizzle of olive oil
Pinch of kosher salt
1/2 cup finely shredded Parmesan cheese
1/3 cup toasted sliced almonds
1/3 cup dried cranberries

Timing

Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes

Context: This Simple Kale Salad comes together in about 15 minutes, which is roughly 20% faster than many similar recipes that require longer marinating or prep work.

Step-by-Step Instructions

Step 1 — Prep the Kale

Remove the tough stems by holding the base of the stem and stripping the leaves off with your other hand. Tear or chop the kale leaves into bite-sized pieces.

Tip: For a more tender texture, you can chop the kale very finely, which also helps it better absorb the dressing.

Step 2 — Wash and Dry Thoroughly

Place the kale in a large bowl of cold water, swish it around to dislodge any grit, then lift it out. Repeat if necessary. Use a salad spinner or pat dry with clean towels.

Tip: Dry kale is crucial; water left on the leaves will prevent the dressing from clinging properly.

Step 3 — Massage the Kale

Place the dry kale in a large mixing bowl. Drizzle with about half of your dressing or a teaspoon of olive oil and a pinch of salt. Use your hands to gently massage the leaves for 1-2 minutes.

Tip: You’ll know it’s ready when the leaves turn a darker green, soften, and reduce in volume by about a third.

Step 4 — Prepare the Dressing

While the kale rests, whisk together your dressing ingredients. A classic simple kale salad dressing includes olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.

Tip: For the best emulsion, whisk the mustard and lemon juice first, then slowly stream in the oil while whisking constantly.

Step 5 — Combine and Toss

Pour the remaining dressing over the massaged kale. Add any other ingredients like toasted nuts, dried fruit, or grated cheese. Toss everything together until evenly coated.

Tip: Toss with your hands or salad tongs from the bottom of the bowl upwards to ensure every piece gets dressed.

Step 6 — Taste and Adjust

Taste a leaf. Does it need more salt, acidity, or sweetness? Adjust the seasoning now by adding a little more of what’s missing and giving it one final gentle toss.

Tip: Remember, you can always add more, but you can’t take it out. Add adjustments in small increments.

Step 7 — Let it Rest (Optional but Recommended)

Allow the dressed simple kale salad to sit at room temperature for 10-15 minutes before serving. This rest time allows the flavors to meld and the kale to soften further.

Tip: This step is what makes kale salad great for meal prep, as it holds up beautifully and often tastes even better the next day.

Step 8 — Serve and Enjoy

Transfer your finished simple kale salad to a serving bowl or plates. Serve immediately, or cover and refrigerate if you’ve made it ahead.

Tip: For a final touch, add a last sprinkle of flaky sea salt or a fresh grating of cheese right before serving to brighten the flavors.

Nutritional Information

Calories	180
Protein	6g
Carbohydrates	12g
Fat	14g
Fiber	4g
Sodium	220mg
Vitamin A	200% DV
Vitamin C	150% DV
Vitamin K	680% DV

Note: Nutritional values for this Simple Kale Salad are estimates based on typical ingredients and serving size; actual values may vary with specific brands or preparation.

Simple Kale Salad Variations

This versatile Simple Kale Salad recipe is easy to customize. Here are practical ingredient swaps to suit different dietary needs and flavor preferences.

Protein Swap (Chickpeas) — Replace grilled chicken with a can of rinsed chickpeas for a hearty, plant-based protein that adds a pleasant, nutty texture.
Lower-Carb Option (Zucchini Noodles) — For a lighter, low-carb version, substitute half the kale mass with raw zucchini noodles (zoodles) to bulk up the salad.
Dairy-Free Dressing (Tahini) — Swap the Parmesan in the dressing for two tablespoons of tahini, creating a creamy, rich, and nutty dairy-free alternative.
Gluten-Free Crunch (Seeds) — Instead of croutons, use a mix of toasted pumpkin and sunflower seeds for a satisfying, gluten-free crunch.
Low-Sodium Twist (Fresh Herbs) — Reduce or omit added salt and boost flavor with a generous handful of chopped fresh dill or parsley.
Sweetness Balance (Dried Cranberries) — Add a quarter cup of unsweetened dried cranberries to counterbalance the kale’s bitterness with a tart sweetness.
Creamy Vegan (Avocado) — Mash half an avocado into the dressing to make it luxuriously creamy and rich without any dairy.
Citrus Zing (Lemon Zest) — Add the zest of one lemon to the dressing for a bright, aromatic pop that enhances the fresh flavors of this Simple Kale Salad.

Serving Suggestions

Pair this Simple Kale Salad with a hearty main like garlic-herb roasted chicken or a creamy lentil soup for a complete, satisfying meal.
For a casual lunch, top the salad with a soft-boiled egg, avocado slices, and a sprinkle of sunflower seeds to add healthy fats and protein.
Serve it as a vibrant starter at a dinner party, offering it on individual plates with a garnish of edible flowers or pomegranate arils for an elegant touch.
Transform it into a portable meal by packing the dressed kale separately from crunchy toppings like croutons or nuts to maintain texture.
For a summer barbecue, offer this Simple Kale Salad as a robust, non-wilting alternative to delicate greens alongside grilled meats and vegetables.
Turn it into a more substantial entrée by adding grilled shrimp, sliced steak, or crispy chickpeas directly on top.

This versatile Simple Kale Salad holds up beautifully, making it ideal for meal prep or as a make-ahead dish for potlucks where it won’t get soggy.

Common Mistakes to Avoid

Mistake: Skipping the massage step, leaving kale tough and bitter. Fix: Massage the leaves with oil and salt for 2-3 minutes until they soften and darken in color.
Mistake: Using only large, tough stems, which are difficult to chew. Fix: De-stem the kale by holding the leaf and stripping the stem away, or finely chop tender stems.
Mistake: Dressing the salad too early, causing it to wilt and become soggy. Fix: Dress your Simple Kale Salad just before serving for the best texture.
Mistake: Overloading with heavy, creamy dressings that mask the kale’s flavor. Fix: Opt for a bright, acidic vinaigrette with lemon juice or vinegar to complement the greens.
Mistake: Not drying the kale thoroughly, which dilutes the dressing. Fix: Use a salad spinner or pat leaves completely dry after washing.
Mistake: Cutting leaves into uneven, large pieces, leading to an inconsistent bite. Fix: Stack leaves and slice into thin, uniform ribbons (chiffonade) for even dressing distribution.
Mistake: Forgetting to season the kale itself, resulting in a bland base. Fix: Season the massaged kale with a pinch of salt before adding other ingredients.
Mistake: Using only raw kale, which can be too intense for some palates. Fix: Briefly marinate the massaged kale in the dressing for 10-15 minutes to further tenderize it.
Mistake: Neglecting texture contrast, making the salad one-dimensional. Fix: Add crunchy elements like nuts, seeds, or crispy chickpeas for a satisfying contrast.

Storing Tips

Fridge: Store your prepared Simple Kale Salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and toss just before serving.
Freezer: Freezing is not recommended for this Simple Kale Salad, as the kale and other fresh vegetables will become limp and watery upon thawing, ruining the salad’s crisp texture.
Reheat: This salad is designed to be served cold. If you have added warm ingredients like roasted vegetables or grains, ensure they are cooled to room temperature before refrigerating to maintain food safety. Reheating is not applicable.

Always refrigerate your salad promptly. For food safety, keep it at or below 40°F (4°C) and discard any leftovers that have been left at room temperature for more than 2 hours.

Conclusion

This Simple Kale Salad is a perfect, healthy side dish or light meal. We hope you enjoy making it as much as we do! If you love kale, try our Creamy Vegetarian Tortellini Soup with Kale Recipe next. Share your thoughts in the comments and subscribe for more easy recipes!