Kale Salad With Dressing

A white bowl filled with chopped kale salad topped with sliced almonds, grated cheese, and a spoon resting inside.

This kale salad is hearty, fresh, and full of texture from properly massaged kale, crunchy almonds, and Parmesan. A simple dressing brings everything together for a filling salad that works well for lunch or as a side.

Course Salad, Salads

Cuisine American, International

Keyword best kale salad, best kale salad recipe, curly kale, easy kale salad, kale leaf, kale salad, kale salad dressing, kale salad recipe, make the dressing, make this salad, massage, massage the kale, massaged kale, raw kale salad, salad, salad dressing, salad recipes, tuscan kale

Prep Time 5

Servings Servings

Calories 191kcal

Author Zuzana Paar

Equipment

Ingredients

1 Bunch Kale stems trimmed, leaves chopped
3 Tablespoons Lemon Juice freshly squeezed
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon Dijon Mustard
1 teaspoon Sugar Free Honey
¼ teaspoon Salt
¼ teaspoon Black Pepper
¼ Cup Grated Parmesan
¼ Cup Toasted Almonds sliced or chopped
Lemon Zest optional, grated for garnish

US Customary - Metric

Instructions

Wash and de-stem the kale, then tear it into bite-sized pieces.
Whisk lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until smooth.
Pour the dressing over the kale and massage for 1–2 minutes until softened.
Toss with Parmesan and sliced almonds, then finish with lemon zest before serving.

Notes

Massage the Kale: Rubbing the leaves with a bit of dressing or olive oil helps break down their toughness and makes them more tender and enjoyable to eat. This simple step also helps the flavors soak in better.
Let It Sit: After tossing the kale with dressing, let it rest for about 10–15 minutes before serving. This gives the dressing time to soften the leaves and enhances the flavor.
Balance the Flavors: Pair the bitterness of kale with something sweet like dried cranberries in the dressing. A sprinkle of cheese or nuts can also add contrast and texture.
Use a Bold Dressing: Kale can handle strong, tangy dressings, think balsamic vinaigrette, lemon garlic, or tahini-based blends. A flavorful dressing ensures the salad doesn’t taste flat.

Nutrition