Irresistible Kale Salad – Fresh, Flavorful & Incredibly Easy to Make
Kale salad is a refreshing, nutrient-packed dish that’s as delicious as it is healthy. Loaded with fiber, vitamins, and antioxidants, it’s a perfect addition to any meal or a satisfying main dish on its own. Whether you’re following a plant-based, anti-inflammatory, keto, or Mediterranean diet, this kale salad fits seamlessly into your healthy eating plan. With its versatility and vibrant flavors, it’s a go-to recipe for anyone looking to nourish their body while enjoying a tasty, wholesome meal.
Kale is a nutrient-dense leafy green that pairs beautifully with a tangy lemon-tahini dressing in this delicious and wholesome salad. This kale salad is perfect for a light lunch or a refreshing side dish.
How To Massage Kale Properly
Ingredients
- Kale, finely chopped, rich in vitamins A, C, and K.
- Cherry tomatoes, halved, add a sweet and tangy flavor.
- Red onion, thinly sliced. Provides a sharp, pungent taste.
- Cucumber, diced. It adds a refreshing crunch.
- Toasted almonds, chopped. It adds a nutty flavor and crunch.
- Avocado, sliced. Provides healthy fats and creaminess.
- Feta cheese, crumbled. It adds a salty, creamy element.
- Tahini is rich in healthy fats and adds a creamy texture.
- Lemon juice. Provides a tangy, fresh flavor.
- Olive oil. Adds a smooth, rich taste.
- Garlic, minced. It adds a robust flavor.
- Maple syrup. It adds a hint of sweetness.
- Salt and pepper to taste
How to Make The Kale Salad
Kale Salad
Ingredients
- 5 cups kale finely chopped
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/2 cup cucumber diced
- 1/4 cup toasted almonds chopped
- 1 avocado sliced
- 1/4 cup feta cheese crumbled
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Place the chopped kale in a large salad bowl. Sprinkle a small pinch of salt over the kale and massage it with your hands for about 2-3 minutes until the leaves soften and darken.
- Make the Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, maple syrup, salt, and pepper until smooth and creamy. Add water a teaspoon at a time if the dressing is too thick.
- Assemble the Salad: Add the cherry tomatoes, red onion, cucumber, toasted almonds, avocado, and feta cheese to the massaged kale. Pour the dressing over the salad and toss well to combine.
- Serve immediately or refrigerate for up to 2 hours to let the flavors meld.
Notes
Calories: 220 kcal.Protein: 6 g.Fat: 17 g.Saturated Fat: 3 g.Carbohydrates: 14 g.Fiber: 5 g.Sugar: 4 g.Vitamin A: 150% of the Daily Value (DV).Vitamin C: 120% of the DV.Calcium: 15% of the DV.Iron: 10% of the DV
To store kale salad properly and keep it fresh:
Short-Term Storage (1-2 Days)
Without Dressing: Store the kale salad in an airtight container in the refrigerator. This keeps the leaves crisp and fresh.
With Dressing: If already dressed, place the salad in an airtight container and consume it within 24 hours to prevent it from getting soggy.
Longer Storage (Up to 5 Days)
Massage the Kale: If storing for multiple days, massage the kale with a little olive oil before adding other ingredients. This keeps it tender and fresh.
Store Ingredients Separately: Keep the toppings (such as nuts, cheese, and dried fruit) in separate containers and mix them in when ready to eat.
Use a Paper Towel: Place a dry paper towel inside the container to absorb excess moisture and keep the kale from wilting.
Freezing (For Future Use in Cooked Dishes)
If you have extra kale, you can freeze it for smoothies or cooked dishes. Simply blanch it in boiling water for 2 minutes, drain, and store in a freezer-safe bag for up to 3 months.
