Kale Salad

A few summers ago I really embraced Kale Salad.  I must admit I was a kale salad skeptic at one point, and I like kale.  But now, I am a full convert. Seems it might be time to start my Kale salad binging again.  Crisp, yet tender and it just feels like I must be getting great nutrition and it is SO flexible.

I encourage you to try and perhaps even embrace the kale salad as part of your summer treats!   – Laura


  • 1 bunch (1/2 lb) of kale for 2-3 people
  • Your favorite vinaigrette (below are 2 that I have been using and in a hurry a jar one will work too, but one with stronger lemon or vinegar does work better)

You can stop with the above ingredients, but if you feel a desire to add more you can add:

  • Dried Tomatoes
  • Feta or Chevre or other cheese
  • Shredded or roasted beets or carrots
  • Radishes or Salad Turnips


Strip kale from the stems if you must, but I just stack up leaves and roll them up.  Cut across the roll, chopping stem end finely for some added crunch to the salad and often if they are bigger leaves I cut a long line down the middle to make them smaller.

Put cut kale in bowl.  Pour 1/4 cup or so of vinaigrette over kale, toss and let sit.


Really, it is that easy.  If you prep it more than 2 minutes before eating it you can use less dressing and letting it sit will soften the kale.  If, like me, you often are chopping it past when you want to eat, use a bit more vinaigrette.  And if you make a bigger batch of vinaigrette you are all set for some future salads!


Vinaigrette Options


Cilantro-Lime Dressing

1 cup chopped cilantro

1/2 cup lime juice

1/2 cup olive oil or other vegetable oil

1 small garlic clove

salt to taste

Whirl all of the dressing ingredients in a blender until smooth.

Versatile Vinaigrette from Moosewood Daily Specials

1/3 cup lemon juice

2/3 cup oil oil (or a bit less)

1 garlic clove, minced

1 1/2 teaspoons dijon mustard

1-2 Tablespoons minced fresh herbs (basil, dill, oregano, anise, etc.)

1/2 teaspoon salt

1/2 teaspoon black pepper

Place all vinaigrette ingredients in a jar with a tight fitting lid adn shake vigorously to blend.  Serve immediately or refrigerate.  It will keep in a closed container in the fridge for about a month.


Walnut Oil Vinaigrette from Mark Bittman

If you happen to have walnut oil, the nutty flavor of this dressing is really nice with the kale.

1 Tbsp Sherry or Red Wine Vinegar

1/2 teaspoon salt

2 Tbsp Walnut Oil

Fresh Ground pepper

1 teaspoon dijon mustard

2 teaspoon shallots, minced

Briefly mix vinegar, salt, mustard with immersion blender, food processor, blender or whisk. Slowly add oil in a stream until and emulsion forms. Add remaining oil faster, but still in a stream.  Taste and adjust salt and oil as needed.  Add in the shallots and pepper to taste.


Or go for the full Kale Cesar Salad.