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Simple Kale Salad with Lemon Balsamic Dressing
nibbleboard.com/recipes/simple-kale-salad-lemon-balsamic-dressing
Ingredients
Salad
- 2 bunches lacinato kale (about 10 oz), stems removed
- a drizzle of olive oil (for massaging)
- pinch of kosher salt (for massaging)
Toppings
- 1/2 cup finely shredded Parmesan cheese
- 1/3 cup toasted sliced almonds
- 1/3 cup dried cranberries
Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 to 2 teaspoons honey
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or jar until emulsified. Set aside.
- Strip the kale leaves from the stems by gripping the top of each stem and sliding your hand down firmly — the leaves will pull right off. Discard the stems.
- Stack the leaves and slice them into thin ribbons with a sharp knife. Transfer to a large mixing bowl.
- Drizzle the kale with a little olive oil and a pinch of salt. Massage with your hands for 2 to 3 minutes, squeezing and scrunching the leaves until they turn darker green, silky, and reduced in volume by about half.
- Pour the dressing over the massaged kale and toss well to coat every ribbon.
- Add the shredded Parmesan, toasted almonds, and dried cranberries. Toss again gently to combine.
- Let the salad rest for 5 minutes so the kale softens further and absorbs the dressing. Taste and adjust salt, pepper, or lemon juice as needed. Serve.
Nutrition per Serving
326Calories
12gProtein
20gCarbs
24gFat
Chef Tips
- Massaging is non-negotiable — it breaks down the tough cellulose fibers in raw kale, transforming it from chewy and bitter to tender and sweet. You'll know it's ready when the leaves feel silky and have shrunk to about half their original volume.
- Lacinato (Tuscan/dinosaur) kale works best for raw salads because it has a sweeter, more delicate flavor than curly kale. If using curly kale, massage it an extra minute.
- Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until golden and fragrant — it deepens their flavor dramatically.
- This salad actually tastes better after 30 minutes in the fridge. The kale continues to tenderize in the acidic dressing without wilting, making it ideal for meal prep.
- Swap dried cranberries for golden raisins, dried cherries, or pomegranate seeds depending on the season.
Storage
Store dressed salad in an airtight container in the fridge for up to 4 days. The kale holds up remarkably well. Keep toppings separate if you prefer maximum crunch on the almonds.