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–+ servings
Kale salad in a white bowl

Kale Salad

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6 people
Author: Nico Pallotta

  • 6 packed cups (180 grams) kale stems removed and cut into bite-size pieces + ½ lemon and ¼ teaspoon salt to massage
  • ½ cup (60 grams) red cabbage thinly sliced
  • ½ green apple cut into bite-size pieces
  • ½ cup (1) carrot grated
  • 1 avocado diced
  • 5 tablespoons pomegranate seeds
  • ½ cup (75 grams) feta cheese crumbled

Kale Salad Dressing

  • 4 tablespoons (55 grams) extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey swap maple syrup
  • 1 tablespoon mustard
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper

MASSAGE THE KALE

  • Rinse, dry, and separate kale leaves from the stems.
    Cut leaves into bite-size pieces and measure 6 packed cups kale. Add to a large bowl.
    Washed and trimmed kale
  • Add 2 pinches of salt and the juice of ½ lemon.
    Massage (pinch) leaves with fingertips for 30 seconds, then set aside while you prep the other ingredients.
    Massage the kale
  • Add ½ cup red cabbage (thinly sliced), ½ green apple (cut into bite-size pieces), ½ cup carrot (shredded), 1 avocado (diced), 5 tablespoons pomegranate seeds, and ½ cup feta cheese (crumbled).
    Kale salad recipe with grated carrot and avocado
  • To a small jar add, 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, 1 tablespoon mustard, ½ teaspoon salt, and ⅛ teaspoon black pepper. Close and shake to combine.
    Alternatively, whisk ingredients in a small bowl.
    shaking the dressing in a jar
  • Drizzle dressing on kale salad, bring to the table, and toss before serving.
    Kale salad in a white bowl with lemons and avocado on the side
Nutrition information is for one large serving of kale salad out of six servings.
STORAGE & MAKE AHEAD
Make ahead: kale salad is a great recipe to make ahead because the kale gets softer and more flavorful, marinating with the dressing and with the other ingredients in the refrigerator.
We recommend making it up to 24 hours before serving it. However, it can safely be stored in the fridge for up to 3 days.
If you plan to add apples, avocado, or feta cheese, do so last minute, a few moments before serving it.
Refrigerator: store kale salad leftovers in an airtight container in the fridge. The salad will improve in taste and texture up to 24 hours after making it. Then it’ll slightly degrade, but it will still be excellent for up to 3 days.
Toss again: toss the salad in some freshly made dressing before serving it, as it might dry in the fridge.
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