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This 5-ingredient kale salad recipe only takes a few minutes to make and goes well with just about anything!
The kale salad I’ve made a million times. ♡
If you’re looking for a delicious kale salad recipe to keep in your back pocket, this simple formula won’t let you down! It’s easy to whip up in a few minutes with any kind of fresh kale, lemon, olive oil, Parmesan and your choice of nuts. It’s rich in nutrients, full of vitamins, minerals, protein, fiber, and antioxidants. It’s easy to customize with whatever add-ins you might like to include. And it’s one of those salads that magically seems to go with everything.
I’ve been making this one for over a decade now, and even the kale skeptics in my life have always enjoyed it. So if you’re looking for a quick and healthy green salad to go with dinner tonight, grab some kale and it can be ready to enjoy in minutes.
Let’s make some salad!
Easy Kale Salad Ingredients
Here are a few quick notes about the kale salad ingredients you will need to make this recipe:
Kale: I typically use either curly kale, lacinato (“dinosaur”) kale, or Red Russian kale — all of which need to be massaged (see below) to soften before tossing with the other ingredients. But you could also use a bag of baby kale, which would not need to be massaged before serving.
Parmesan: The salty, umami flavor of Parmesan works so well in kale salads. I highly recommend purchasing a block of Parmigiano-Reggiano and freshly-grating it just before serving for the most robust, fresh flavor.
Lemon juice: Freshly-squeezed lemon juice mixes with olive oil to form a simple dressing and adds the perfect pop of zippy, citrusy flavor to the salad. If you don’t have an awesome citrus juicer, I’m obsessed with this one.
Olive oil: With so few ingredients here, I recommend using a good-quality extra virgin olive oil to massage the kale and dress the salad.
Salt and pepper: Don’t forget to season the salad! A generous pinch of fine sea salt and a few twists of freshly-ground black pepper are essential parts of the “dressing” that season the salad.
Nuts: I love adding toasted almonds (sliced or slivered) to this salad for a bit of extra crunch and protein, but feel free to add in whatever other nuts or seeds you love best.
How To Massage Kale
Over the years, I’ve found that so many people who are averse to kale salads miss the essential step of massaging and softening the kale before adding it to the salad.
To soften kale, simply remove the tough kale stems, chop the kale leaves as desired, drizzle the kale with olive oil, then use your hands to massage the oil into the kale leaves for about 1 minute until they soften and darken. This massaging process helps to break down the cellulose structure of the kale, softening its tough texture and reducing the bitterness of its flavor. It’s a simple step that makes a big difference in the quality of your salad, so don’t skip it!
Kale Salad Variations
While this base kale salad recipe is super simple, there are all sorts of delicious ingredients that you can add or sub in as well. For example, feel free to…
This easy kale salad recipe only takes 5 minutes to make with 5 easy ingredients, and tastes great with just about everything! Feel free to adjust the proportions of any of the ingredients below to taste.
Ingredients
Scale
5 ounces kale, roughly chopped with thick stems removed
2 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
1/2 cup freshly-grated Parmesan cheese
1/3 cup sliced almonds, lightly toasted
fine sea salt and freshly-ground black pepper, to taste
Instructions
Massage kale.Combine the kale, olive oil and lemon juice in a large mixing bowl. Use your fingers to massage the oil and lemon juice into the kale for about 1-2 minutes, or until the kale has softened.
Add remaining ingredients.Add the Parmesan, sliced almonds, a pinch of salt and a few twists of black pepper and toss until evenly combined. Taste and add extra salt, pepper or lemon juice, if needed.
What is the best type of kale for this salad? I always find raw kale very woody and cabbage-y. I know you say to “massage” it which might break down the woodiness and rawness but what type of kale do you usually use? Thanks!
Elizabeth —
Vicki – I love using dark green, Lacinato kale for these types of salads. It wilts a lot when you massage it and is just generally a bit less ‘woody’!
My trick with kale is to heat the oil in a small frying pan, add the almonds or sunflower seeds to brown them, and then pour the hot oil over the kale and mix quickly. No massage needed.
Sinead —
That actually sounds so simple but amazing. Definitely trying this idea. Thank you Sinéad
Big hit in our house, even with the kids! I love how you give different options for a variety of ingredients. I was surprised by what a difference massaging the kale did as well as the hint of sale. Yum!
Another winner! I added nutritional yeast instead of cheese and added unsweetened cranberries and pieces of smoked tofu. Paired it with a carrot cake patty I made from the pulp of juiced carrots. I had a very happy lunch!
Lezel —
Paula-
For your lunch, what portion size did you utilize? I just ran the nutritional content of the recipe and Ali says 4 servings. Just curious what you did! (Counting macros and still in the learning stage of a new way of eating!)
Thanks-Lezel
I was craving kale salad, but didn’t know why my kale salads were never as good as a local restaurant. The secret was massaging the kale! Thank you so much for a great recipe and a useful tip. Hubby will not be pleased with all the kale I am about to feed him :)
Absolutely delicious and a nice complement to the chickpea and feta casserole I made for dinner. Instead of almonds, I used pecans. Can’t wait to make it again, plus there’s more in the bowl!
Hi! I was wondering if I made this in the morning before work if it would keep well for a pack ahead lunch? Thanks in advance for any tips / guidance here.
Do you think this recipe concept would work well with purple cabbage? I’m curious whether massaging cabbage helps the same way it does for kale, and whether the parmesan pairs well with cabbage or not. If you have an opinion, I’m all ears! If not, I’ll try it this weekend anyway and report back. I have half a head of purple cabbage to use, and I love the simplicity of this salad concept.
Hey, I’m Ali!
My favorite thing in life is time spent around the table. And all the better with some seriously tasty food to bring us all together. more about me »
What is the best type of kale for this salad? I always find raw kale very woody and cabbage-y. I know you say to “massage” it which might break down the woodiness and rawness but what type of kale do you usually use? Thanks!
Vicki – I love using dark green, Lacinato kale for these types of salads. It wilts a lot when you massage it and is just generally a bit less ‘woody’!
Hi Ali,
Its a must try for vegetarian. It looks delicious, pretty, easy and healthy. Definitely going to try this weekend for my kiddos.
My trick with kale is to heat the oil in a small frying pan, add the almonds or sunflower seeds to brown them, and then pour the hot oil over the kale and mix quickly. No massage needed.
That actually sounds so simple but amazing. Definitely trying this idea. Thank you Sinéad
Big hit in our house, even with the kids! I love how you give different options for a variety of ingredients. I was surprised by what a difference massaging the kale did as well as the hint of sale. Yum!
Another winner! I added nutritional yeast instead of cheese and added unsweetened cranberries and pieces of smoked tofu. Paired it with a carrot cake patty I made from the pulp of juiced carrots. I had a very happy lunch!
Paula-
For your lunch, what portion size did you utilize? I just ran the nutritional content of the recipe and Ali says 4 servings. Just curious what you did! (Counting macros and still in the learning stage of a new way of eating!)
Thanks-Lezel
This was fantastic! A keeper for sure. I made it exactly as written, but threw in 1/3 cup craisins at the end. The whole family loved it! Thanks.
Easy recipe to mix together and easily adaptable. I added craisins and tomatoes. I prefer less lemon so would go lighter on the lemon next time.
I was craving kale salad, but didn’t know why my kale salads were never as good as a local restaurant. The secret was massaging the kale! Thank you so much for a great recipe and a useful tip. Hubby will not be pleased with all the kale I am about to feed him :)
Absolutely delicious and a nice complement to the chickpea and feta casserole I made for dinner. Instead of almonds, I used pecans. Can’t wait to make it again, plus there’s more in the bowl!
Seriously! I know how to massage kale, etc.. at this point I’m all about the dressing .. you gave nothing
What are the macros for this salad ?
Thanks
Hi! I was wondering if I made this in the morning before work if it would keep well for a pack ahead lunch? Thanks in advance for any tips / guidance here.
Incredibly delicious. Really enjoyed the flavor and the easy preparation. Definitely a keeper.
May I make this ahead of time?
Hi how well does this salad hold up for leftovers? I want to eat this everyday but not make it everyday lol
Do you think this recipe concept would work well with purple cabbage? I’m curious whether massaging cabbage helps the same way it does for kale, and whether the parmesan pairs well with cabbage or not. If you have an opinion, I’m all ears! If not, I’ll try it this weekend anyway and report back. I have half a head of purple cabbage to use, and I love the simplicity of this salad concept.