This kale salad recipe is fresh, tender, and full of bright flavor—never tough or bitter. Using a simple massaging technique, raw kale transforms into a soft, delicious base tossed with lemon, olive oil, crunchy vegetables, and savory Parmesan. It’s a healthy, nutrient-packed salad that’s perfect for meal prep, quick lunches, or easy dinner sides.
Ingredients
- 1 large bunch kale lacinato or curly, stems removed and chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ¼ cup red onion thinly sliced
- ½ cup cucumber chopped
- ¼ cup freshly grated Parmesan cheese
- ¼ cup nuts or seeds almonds, walnuts, or sunflower seeds
- ¼ cup dried cranberries or raisins optional
Instructions
- Wash and thoroughly dry the kale. Remove thick stems and chop leaves into bite-size pieces.
- Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt.
- Using clean hands, massage the kale for 1–2 minutes until it darkens in color and becomes soft and tender.
- Add lemon juice and black pepper.
- Toss in red onion, cucumber, and any optional add-ins.
- Finish with Parmesan cheese and nuts or seeds.
- Taste and adjust seasoning as needed before serving.
Notes
- Massaging kale is essential for removing bitterness and improving texture.
- Start light with dressing—kale holds up well and absorbs flavors quickly.
- This salad tastes even better after sitting for 20–30 minutes.
- Easily customizable with proteins or seasonal produce.