Super Kale Salad Recipe

Prepare the kale

Wash kale thoroughly and dry using a salad spinner or clean towels. Remove tough stems by folding each leaf in half and slicing them away. Stack leaves, roll loosely, and slice crosswise into thin ribbons until you have about 6 cups packed.

Massage the kale

Place the sliced kale in a large bowl. Sprinkle 1/4 teaspoon of the salt over the leaves and drizzle 1 teaspoon of olive oil over them. Using your hands, massage the kale for 2–3 minutes until the leaves darken and soften and volume reduces. This reduces bitterness and makes the texture tender.

Add tender greens

Tuck the baby spinach into the bowl with the massaged kale and gently toss to combine.

Add mix-ins

Add the halved cherry tomatoes, thinly sliced red onion, toasted walnuts, and dried cranberries to the greens. Toss gently to distribute evenly.

Incorporate avocado and cheese

Right before serving, add the diced avocado and grated or shaved Parmesan. Toss gently so the avocado holds its shape.

Combine dressing ingredients: In a small jar or bowl, add 4 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), the grated garlic clove, 3/4 teaspoon of the salt (reserve remainder for finishing), and 1/2 teaspoon freshly ground black pepper. Close the jar and shake vigorously or whisk until emulsified. Taste and, if too sharp, add up to 1 tablespoon water to thin and balance. Adjust salt and pepper to preference.

Optional: For a creamier dressing, add 1 tablespoon plain yogurt or 1 tablespoon tahini and whisk until smooth (not included in main ingredient list).

Dress the salad: Pour about two-thirds of the dressing over the salad bowl. Toss thoroughly to coat leaves and distribute mix-ins. If the salad seems dry, add remaining dressing a little at a time until desired coating is reached.

Finish and season: Taste and sprinkle remaining 1/2 teaspoon salt (or to taste) and the remaining 1/2 teaspoon black pepper. If using, scatter optional red pepper flakes and toasted sesame seeds on top.

Plate and serve immediately: Transfer to a serving bowl or divide among plates. Serve within 10–15 minutes so avocado stays fresh. Leftover dressing can be refrigerated for up to 5 days; keep salad components separate for best texture.