Kale Salad Recipe

Prepare kale

Wash kale thoroughly, dry, remove and discard thick stems, then roughly chop leaves into 1–1½ inch pieces. Place chopped kale in a large bowl.

Massage kale

Sprinkle 1/4 teaspoon kosher salt over the kale. Using clean hands, massage the kale for 1–2 minutes until leaves soften and darken slightly. This tenderizes the kale and reduces bitterness.

Add vegetables and toppings

Add shredded cabbage, grated carrot, and sliced red onion to the massaged kale. Toss to combine. Set toasted almonds and crumbled feta aside to add after tossing with dressing.

In a small bowl or jar combine lemon juice, apple cider vinegar, Dijon mustard, honey, minced garlic, kosher salt, and black pepper. Whisk or shake to dissolve mustard and honey.

Slowly drizzle in the olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies and slightly thickens. Taste and adjust seasoning: add more salt, pepper, or lemon as desired.

Reserve about 2 tablespoons of vinaigrette for the protein (if cooking shrimp or chicken), then pour the remaining vinaigrette over the salad and toss thoroughly to coat. Add toasted almonds and feta, toss gently to combine.

Chicken — pan-seared

If using chicken breast, butterfly or pound to an even thickness (~3/4 inch). Rub chicken with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat a skillet over medium-high heat until hot. Add the chicken and cook 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain. Toss sliced chicken lightly with the reserved 2 tablespoons vinaigrette before placing on the salad.

Shrimp — quick sauté

If using shrimp, pat shrimp dry and toss with 1 tablespoon olive oil, 1/2 teaspoon garlic powder and 1/4 teaspoon smoked paprika, plus a pinch of salt and pepper. Heat a skillet over medium-high heat. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and pink. Squeeze lemon wedge over finished shrimp. Toss shrimp with the reserved 2 tablespoons vinaigrette, then arrange over the salad.

Plate the dressed kale salad, top with the dressed protein of your choice, and finish with an extra sprinkle of toasted almonds and feta if using. Serve immediately. Leftover dressing can be stored refrigerated for up to 5 days; salad is best eaten the day it’s dressed.