Kale Salad — Simple, Fresh, and Flavorful
Kale salad can be both nourishing and delicious
when prepared with care. Here’s a flexible recipe you can adapt to your family’s taste:
Basic Kale Salad (Serves 4–6)
1 large bunch curly kale or lacinato kale (about 8 cups, stems removed, leaves finely sliced)
2–3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice or apple cider vinegar
½ teaspoon kosher salt
Freshly ground black pepper, to taste
Method:
Place the sliced kale in a large bowl. Drizzle with olive oil, lemon juice, and salt.
Using clean hands, gently massage the kale for 2–3 minutes until it softens and darkens in
color.
Add your favorite toppings and toss before serving.
Variations:
Autumn Harvest: Add 1 diced apple, ¼ cup dried cranberries,
and ¼ cup toasted walnuts.
Mediterranean: Add ½ cup chickpeas, ¼ cup Kalamata olives, ¼ cup crumbled feta, and a sprinkle of oregano.
Hearty & Savory: Add roasted sweet potato cubes, 2 tablespoons pumpkin seeds, and shaved Parmesan.
Simple Citrus: Add 1 segmented orange, ¼ cup pistachios, and a drizzle of honey.
This basic framework makes it easy to create fresh combinations all season long. The key is balancing texture (something crunchy), sweetness (fruit or dried fruit), and richness (cheese, nuts, or seeds) with the hearty bite of
kale.
