Kale Salad with Lemon Dressing (Printable)

Tender kale and crisp vegetables tossed in a bright lemon dressing with almonds and feta cheese.

# What You'll Need:

→ Greens

01 - 1 large bunch kale (about 7 oz), stems removed, leaves finely chopped

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 small cucumber, diced
04 - 1/4 small red onion, thinly sliced
05 - 1 medium carrot, peeled and grated

→ Nuts & Cheese

06 - 1/4 cup toasted almonds, roughly chopped
07 - 1/4 cup crumbled feta cheese

→ Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - 1 small garlic clove, minced
13 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Place chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage for 2 to 3 minutes until leaves soften and darken.
02 - Combine cherry tomatoes, cucumber, red onion, and grated carrot with the kale. Toss gently to mix.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and toss thoroughly to evenly coat all ingredients.
05 - Sprinkle toasted almonds and crumbled feta cheese on top.
06 - Serve immediately or refrigerate up to 2 hours to enhance flavors before serving.

# Expert Suggestions:

01 -
  • The kale becomes silky and tender through massage—no more bitter or tough leaves, just pure green goodness
  • It comes together in just 15 minutes, making it perfect for those days when you want something wholesome without the fuss
  • The lemony, garlicky dressing cuts through the earthiness of the kale in the most refreshing way
  • It actually tastes better after sitting for a bit, so you can prep it ahead for lunch tomorrow
02 -
  • The massage step isn't optional—it's the difference between a salad that tastes sharp and raw and one that tastes silky and alive. Trust the process, even if it feels odd at first.
  • Don't dress the salad until you're ready to eat it if you like maximum crunch. The acid in the lemon will soften vegetables over time, which is beautiful if that's what you want, but something else if you prefer snap and texture.
  • Taste the dressing before it goes on the salad. A dressing that tastes too tart or salty by itself will be perfect once it coats all that kale, but you need to know you're in the right direction first.
03 -
  • Make extra dressing and keep it in a jar in your fridge for up to a week. Shake it before each use, and you'll have the base for salads all week long—it works beautifully on roasted vegetables, grain bowls, and simple greens.
  • If you find the dressing too lemony, don't add more oil—add a tiny pinch of sugar or a larger splash of olive oil to dilute the acid while maintaining balance. Learning to fix a dressing that's slightly off teaches you more than following the recipe perfectly.
  • Buy kale that feels alive and vibrant, with no yellow or wilted spots. Store it wrapped in a damp paper towel in the crisper drawer, and it'll last nearly two weeks, giving you permission to make this salad again and again without guilt.

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