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A Simple Kale Salad (Even Haters Will Enjoy)

By June 10, 2019Recipes
Reading Time: 2 minutes

Do you often hear people say things like this?

  • “Kale is tough.”
  • “Kale tastes bitter.”
  • “I know kale is good for me, but I don’t like it.”

Well, I think this simple kale salad recipe will change most of the doubters’ minds. It did for me.

The process of making this simple kale salad includes marinating the chopped kale in lemon juice. Basically, the kale is “cooked” in the lemon juice and, as a result, becomes tender. Add a small amount of dried fruit and toasted nuts, and you’ve got a nutritious, simple salad.

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There are definite health benefits that come with eating kale. According to Mind, Body, Green kale is beneficial for your digestion and heart health. It is an anti-inflammatory food that is also high in antioxidants, iron and calcium, as well as vitamins K, A, and C.

So even if you think you don’t like kale, you might like it now. I hope you try this recipe.

Simple Kale Salad

This just might be the salad that changes people's minds about kale.

Category Salad, Side Dish, Vegan, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 20 minutes
Marinate 12 hours
Servings 8
Author Sandy McCall

Ingredients

  • 1 large bunch kale preferably organically grown
  • 1/4 cup lemon juice (equivalent of 2-3 lemons)
  • 1/4 cup olive oil
  • Pinch sea salt
  • 1/3 cup almonds sliced and toasted
  • 1/3 cup dried currants or cranberries unsweetened

Instructions

  1. Trim the spines from the kale. Finely chop the kale leaves by hand or in a food processor.
  2. Mix lemon juice and oil together.
  3. Pour over kale and stir to coat all leaves.
  4. Cover and refrigerate overnight or for 8-12 hours.
  5. When you are ready to finish assembling your kale salad, slice the almonds and toast them in a dry cast iron skillet until lightly browned. Watch them carefully and allow them time to cool.
  6. Add all remaining ingredients to kale and mix thoroughly.
  7. Refrigerate. The flavors in this kale salad really come together after it sits in the refrigerator for an hour or so. And this salad keeps quite a while in the refrigerator.
Sandy McCall on Facebook
Sandy McCall
Food and feeding people have been Sandy’s passion for many years. Her mother was a grand cook, yet didn’t often share her knowledge or techniques, so Sandy learned through osmosis. She then moved on to healthy cooking and feeding the many children in her family: birth daughters, adopted daughter, stepchildren, and foster children. Her focus has always been clean eating and healthy foods although the actual foods have changed over the years.

While never slowing in her passion to create by making real food, healthy personal care, and cleaning products, she also experienced being the food editor for a print and online publication called WNC Woman based in western North Carolina.

Currently, Sandy is a Food Writer at 50PlusLivingWNC.com. She runs a Facebook page called Sandy’s Food for Thought. You can also contact her with recipe requests or if you also love to talk food: [email protected]

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