Kale Salad Lemon Dressing (Printable version)
Tender kale and crisp vegetables dressed with a tangy lemon vinaigrette and topped with nuts and feta.
# What you need:
→ Greens
01 - 1 large bunch kale (about 7 oz), stems removed, leaves finely chopped
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 small cucumber, diced
04 - 1/4 small red onion, thinly sliced
05 - 1 medium carrot, peeled and grated
→ Nuts & Cheese
06 - 1/4 cup toasted almonds, roughly chopped
07 - 1/4 cup crumbled feta cheese
→ Dressing
08 - 3 tbsp extra virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tsp Dijon mustard
11 - 1 tsp honey or maple syrup
12 - 1 small garlic clove, minced
13 - Salt and freshly ground black pepper, to taste
# How To:
01 - Place the chopped kale in a large bowl. Drizzle with 1 tsp of olive oil and a pinch of salt. Massage the kale gently with your hands for 2 to 3 minutes until the leaves soften and darken in color.
02 - Add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and grated carrot to the kale. Toss the mixture thoroughly to combine.
03 - In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until fully emulsified.
04 - Pour the dressing over the salad and toss carefully to ensure all ingredients are evenly coated.
05 - Sprinkle the toasted almonds and crumbled feta cheese over the top of the salad.
06 - Serve immediately for best freshness, or refrigerate up to 2 hours to allow flavors to meld before serving.
# Expert Advice:
01 -
- It's deceptively simple but tastes like you spent all afternoon in the kitchen—your secret weapon for impressive, healthy meals.
- The massaged kale becomes silky and tender, nothing like the tough salads that made you skeptical about greens.
- One bowl satisfies every craving: crunch, creaminess, tang, and that perfect salty-nutty finish that keeps you coming back for more.
02 -
- Never skip the massage step with the kale. This single act transforms it from a raw green that might feel tough or bitter into something tender and approachable. I learned this the hard way, serving an un-massaged kale salad to guests once, and it wasn't the same.
- The dressing is where all the power lives. A mediocre dressing makes vegetables taste like obligation; a good one makes them taste like joy. Taste and adjust as you go—if it's too tart, add a touch more honey; if it's too oily, add more lemon.
03 -
- If you're preparing this salad ahead for a gathering, keep the dressing separate until just before serving. Dress the kale and vegetables fresh so the crunch stays intact and the kale doesn't become waterlogged.
- Buy your feta from a good source if you can—the difference between grocery store feta and something from a specialty counter is worth experiencing at least once. It makes the salad taste entirely different.