Kale Salad
I love how this kale salad bursts with flavor, thanks to a simple five-ingredient dressing and a sprinkle of dried cranberries! It’s colorful, creamy, and delicious – perfect for any occasion.
Table of Contents
This recipe was originally published in 2017. I’ve updated the details of the recipe to be clearer. The recipe remains the same.
Why I Love This Recipe
I know what you’re thinking, raw kale? But trust me, this kale salad is so good! The trick is to give the kale a quick massage with the dressing, which helps to soften the leaves and make them more palatable while also infusing them with flavor. Here’s a few more reasons why I know you’re going to love this recipe!
- Flavor-Packed: This salad may be light, but it’s loaded with flavor. I love how the fresh, crunchy vegetables and zesty, creamy dressing come together for an unbeatable bite.
- Family Favorite: My family has been obsessed with this recipe for years. It’s the perfect way to get the kids to eat their greens, and the adults can’t get enough either. It’s a lot like my orzo salad.
- Time-Tested: I’ve brought this kale salad to so many gatherings, and it’s always the first dish to disappear. It’s a classic that never goes out of style, just like this chicken salad sandwich.
- Surprisingly Simple: It may look fancy, but this salad is incredibly easy to make. I love how it comes together in no time while still feeling like a special dish.
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Key Ingredients and Substitutions
- Raw Kale: Raw kale is the base of our salad, providing a hearty and nutritious green that holds up well to the creamy dressing. While this recipe calls for kale, feel free to substitute with other sturdy greens like cabbage or Brussels sprouts for a different texture.
- Carrot: This will add a pop of color and a sweet, earthy flavor to the salad.
- Celery: It will bring a satisfying crunch and a subtle, savory note.
- Onion: When finely chopped, onion adds a sharp, pungency that balances the creaminess of the dressing.
- Garlic: It will give a bold, aromatic flavor that pairs perfectly with the lemon and mayonnaise.
- Green Bell Pepper: This will add a fresh, crisp flavor and a bit of a tangy kick to the salad.
- Mayonnaise: It is the base of our dressing, giving it a creamy, tangy flavor and a smooth, thick texture.
- Fresh Lemon Juice and Lemon Zest: They will add a bright, zesty flavor that cuts through the richness of the mayonnaise.
- Granulated Sugar: This will balance out the acidity of the lemon and add a touch of sweetness to the dressing.
- Salt: It will enhance all the other flavors in the salad, making them more pronounced.
Equipment
- Sharp Knife – You’ll need this to remove the center vein and stems from the kale, as well as to finely chop the other vegetables.
- Food Processor – This is essential for finely chopping the kale, carrots, celery, onion, garlic, and green bell pepper. It makes the preparation quick and easy.
- Large Bowl – You’ll use this to mix the finely chopped vegetables and to combine them with the creamy lemon dressing.
How to Make Kale Salad
Preparation
Start by prepping the kale. Remove the tough center vein and stems, then give the leaves a good rinse to remove any dirt. You can use a salad spinner or paper towels to dry them off.
Step 1 – Chop the Kale
Use a food processor to finely chop the kale. This will make it easier to eat and give the salad a nice texture.
Step 2 – Chop the Vegetables
In the same food processor, finely chop the carrot, celery, onion, garlic, and green bell pepper. These veggies will add great flavor and crunch to your salad.
Step 3 – Make the Dressing
In a separate bowl, whisk together the mayonnaise, lemon juice, lemon zest, sugar, and salt. This creamy, tangy dressing is the perfect complement to the hearty vegetables.
Step 4 – Combine the Dressing and Vegetables
Pour the dressing over the chopped veggies and mix well. Make sure the veggies are well coated with the dressing for the best flavor.
Step 5 – Refrigerate
After everything is mixed, refrigerated the salad for at least an hour. This will give the flavors time to meld and the salad will be nice and cold when you serve it.
Step 6 – Add Final Touches and Serve
If you like, you can add some toasted nuts and dried fruit for extra flavor and texture. Then, it’s ready to serve. Enjoy your delicious, hearty kale salad!
Lynette’s Tip
To make a perfect kale salad, it’s essential to massage the kale leaves with the dressing. This simple step helps to soften the kale and make it more palatable, especially if you’re not a fan of its raw, tough texture.
What to Serve With
This kale salad is a great side dish for a summer barbecue. The fresh, vibrant flavors of the salad pair well with grilled meats and other picnic favorites.
If you’re looking for a light and healthy lunch option, this kale salad is a perfect choice. You can add some grilled chicken or tofu to make it a complete meal.
For a quick and easy snack, serve this kale salad with a side of your favorite crackers or bread. The creamy dressing and crunchy vegetables make for a delicious dip, and it’s a great way to sneak in some extra veggies.
Make Ahead Instructions
You can chop the veggies and make the dressing, but store them all separately in the refrigerator in airtight containers up to a day in advance. When ready to serve, simply toss the veggies in the dressing one hour before serving. Keep refrigerated until ready to enjoy.
Recipe FAQs
You can use any type of kale for this salad, but Lacinato (also known as Tuscan or dinosaur kale) is a popular choice because of its softer texture. However, curly kale works well too.
Yes, you can make the dressing ahead of time. In fact, the flavors have time to meld and the dressing tastes even better if it’s made a day in advance.
While a food processor makes the job quick and easy, you can also chop the vegetables by hand. Just make sure to chop them very finely so that they blend well with the kale.
Storing
- Storing: Once you’ve enjoyed your delicious kale salad, you can easily store any leftovers in an airtight container. Keep it in the fridge for up to three days. However, it’s best to add the dressing right before serving.
More Salad Recipes You’ll Enjoy
Kale Salad Recipe
Equipment
- Food Processor
Ingredients
- 1/2 pound raw kale rinsed and without stalks
- 1 carrot stick
- 1 celery stalk
- 1 small onion
- 1 large garlic clove
- 1/2 green bell pepper
Dressing
- 3/4 cup quality mayonnaise
- 4 Tablespoons fresh lemon juice about 1.5 lemons juiced
- 1 Tablespoon fresh lemon zest
- 2 Tablespoons granulated sugar
- 1/4 teaspoon salt
Instructions
Salad
- Using a sharp knife, remove the center vein and stems from the kale. Rinse the leaves well to remove any dirt. Pat them dry with paper towel or use a salad spinner.
- Using a food processor, finely chop the kale leaves and place them in a large bowl. Next, using the same food processor, finely chop one carrot stick, one celery stalk, one small onion, one large garlic clove and half a green bell pepper.
Dressing
- To make the five ingredient dressing, whisk together mayonnaise, fresh lemon juice, fresh lemon zest, sugar, and salt.
- Pour the dressing over the veggies and mix well. Refrigerate for at least one hour before serving.
Notes
My Favorite Variations
- Different Greens: While this recipe calls for kale, feel free to substitute with other sturdy greens like cabbage or Brussels sprouts for a different texture.
- Add Protein: Make this salad a complete meal by adding grilled chicken, shrimp, or even a hard-boiled egg.
- Extra Crunch: For an added crunch, mix in some toasted nuts or seeds like almonds, sunflower seeds, or even some crispy bacon bits.
So delicious and easy! I couldn’t even wait to let it sit for an hour before eating it. Would def make again
I’m so glad you enjoyed it!!