Kale Salad Recipe

Prepare the kale

Remove tough stems from kale and stack leaves. Roll or pile leaves and slice into 1/4–1/2 inch ribbons. Place chopped kale in a large mixing bowl.

Add baby spinach (if using) to the bowl with the kale.

Massage the kale: drizzle 1 tablespoon of the dressing olive oil (from the Dressing section) or plain olive oil and a pinch (about 1/8 tsp) of salt over the kale. Using clean hands, rub and squeeze the kale for 1–2 minutes until it darkens and softens. This reduces bitterness and makes it tender.

Add grated carrot, sliced red onion, halved cherry tomatoes, and toasted almonds to the bowl with the kale. Toss gently to combine.

If using avocado, dice it just before serving and fold it into the salad to avoid browning.

Sprinkle crumbled feta over the salad if using.

Taste and adjust seasoning after tossing with the dressing (see Dressing section). Add additional salt or pepper if needed.

In a small bowl or jar, combine fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, sea salt, and black pepper.

Slowly whisk in the extra-virgin olive oil (or put lid on jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Taste the dressing and adjust: add more lemon juice for brightness, a pinch more salt if needed, or another 1/2 teaspoon of honey/maple if you prefer sweeter.

Reserve about 1 tablespoon of the dressing to use when massaging the kale (or use 1 tablespoon plain olive oil as noted). Pour the remaining dressing over the assembled salad and toss thoroughly to coat all ingredients just before serving.