Lemon Kale Salad Recipe

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This mouthwatering kale salad recipe is made with lemon dressing, chickpeas, avocado, Parmesan, and nuts. It's sweet, savory, tender, and crunchy!

Why you'll love this kale salad recipe

1. It's so good it changes minds about eating fresh kale.
2. The mouthwatering lemon dressing is quick, easy, and unforgettable.
3. It's loaded with nutritious ingredients and super crave-worthy.

This is the kale salad recipe that makes people actually love kale salad. A simple massaging technique makes the kale super tender. The added ingredients create enticing flavors and textures that excite every corner of the palate.

"The dressing is drinkable," said a happy reader in the comments below. She's referring to the zesty lemon dressing with simple ingredients made in a flash. It's citrusy with a hint of sweet.

You'll crave the flavors and textures once you eat kale salad with simple ingredients like chickpeas, avocado, Parmesan, and nuts. Of course, you can customize the ingredients to your heart's content, but people often love it exactly as it is.

Ingredient notes

See the complete list of topping ideas below!

• Fresh kale - You'll notice in my photos how voluminous curly kale is. Of course, Lacinato kale, or dinosaur kale, is equally popular for its flavor, texture, and dark green color. Both are widely available.
• Lemon juice - Use the juice and zest from a fresh lemon or bottled juice.
• Maple syrup - Adds a hint of sweet flavor to the dressing. Another liquid sweetener can be used.
• Dijon - Adds a hint of spice and acts as a binder for the lemon dressing.
• Fresh garlic - Adds a bold, savory flavor to the dressing.
• Salt and pepper
• Extra virgin olive oil
• Chickpeas - use canned chickpeas, roasted chickpeas, or cooked beans from scratch for more volume and savings
• Avocado - Adds flavor, texture, and monounsaturated fat to this salad.
• Parmesan cheese - Adds delicious saltiness and a hint of sweetness to the flavor combination.
• Walnuts - These add a meaty texture and savory flavor to this salad.

Do you cook kale for kale salad?

No. The benefit of using raw kale for salad is that it doesn't lose vitamins, minerals, and nutrients that occur during cooking.

How to soften kale for salad

Raw kale is naturally tough and chewy, so massaging tenderizes it, making it palatable and enjoyable. To do this, remove kale stems or finely chop them, then rinse and dry the leaves. Add dressing to the kale and massage with bare hands until the leaves are soft, pliable, and well-coated. You can do this with dry kale, but it tends to fall apart due to friction. Also, you want this dressing in every single crevice.

How to make kale salad

This salad is quick to prepare and can be enjoyed as an entree or side salad. You'll find the full ingredients and instructions in the recipe card below.

First, make kale salad dressing by whisking lemon dressing ingredients until creamy. Cover and refrigerate until ready to serve.

Next, wash and dry kale thoroughly and remove stems. If using stems, chop them into small pieces and add them to the salad. Add the lemon dressing and massage the kale with your hands until it softens and the leaves are fully coated with the dressing.

Add toppings such as diced avocado, chickpeas, and other ingredients as desired. As you can see, I added Parmesan cheese and chopped walnuts. Gently toss together using salad tongs and serve.

How to store kale salad

To store, refrigerate leftover kale salad in an airtight container up to 24 hours. To make ahead, you can prep and store fresh components separately for up to 5 days and assemble the salad before serving. The lemon dressing can last a week or more in the refrigerator.

Recipe tips

• Use any kale variety for this salad. I prefer curly kale or Lacinato (dino) kale for volume and availability.
• Feel free to use the kale stems or discard them. If using stems, chop them into small pieces and add to the salad.
• Since avocado turns brown from air exposure, it's best to prep and add it before serving. The acidic lemon dressing will help but won't prevent discoloration.
• To save time, prep kale salad components a few days ahead and store them separately in airtight containers.

Recipe variations

• Turn this salad into an entree by adding chicken, shrimp, pork, beef, or bacon. Meat substitutes are always welcome, too!
• Add fresh vegetables such as bell peppers, onions, snap peas, radishes, broccoli, cauliflower, or other favorites.
• Use any variety of nuts, such as cashews, macadamia, or pistachios
• Add seeds, such as pepitas, hemp hearts, chia seeds, for more flavor, texture, and nutrition.
• Fresh fruit such as apples, oranges, strawberries, blueberries, figs, or pomegranates will add another layer of thirst-quenching flavor.
• Top this salad with homemade croutons or serve with crostini for the perfect crunch.

What to serve with kale salad

What goes well with kale salad? Everything. It's a simple salad that, of course, stands on its own. But it can be served to accompany any number of dinner recipes. Here are some ideas.

Seafood: A healthy fish entree always pairs nicely with kale salad. We love it with Air Fryer Cod, Garlic Butter Grilled Salmon, 10-minute Broiled Salmon, or Pan-Seared Chilean Sea Bass.

Pasta: Serve this salad with our favorite pasta recipes like Instant Pot Spaghetti & Meat Sauce, Chicken Pasta with Pesto Sauce, Chicken Alfredo, Chicken Penne Alla Vodka, or the famous Baked Feta Pasta Recipe.

Chicken or Pork: This salad is versatile enough to be served with Chicken Breast in Air Fryer, Pan Fried Pork Chops, Baked Chicken Drumsticks, or Italian Sausage and Peppers Skillet.

Bread: Kale salad is always a win with homemade French Bread or this No-Knead Focaccia Bread.

More healthy salad recipes

• Shaved Brussels Sprouts Salad
• Asian Slaw with Sesame Ginger Dressing
• Vegetable Quinoa Salad
• Strawberry Salad Recipe

📖 Recipe