Simple Kale Salad

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


  • 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


  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.