The Best Kale Salad Recipes

KALE SALAD

Steps:

• In a mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard and season with salt and pepper to taste. Let rest in fridge while preparing remaining salad ingredients.
• Remove kale leaves from thick ribs. Rinse and run leaves through a salad spinner to dry well. Working in batches on a cutting board, gather and bunch kale leaves together and thinly slice creating ribbons.
• Transfer kale to a very large bowl along with apples, carrots, almonds, cheddar cheese and red onion.
• Whisk dressing again then pour over salad. Toss well to evenly coat.
• Serve within a few hours for best results.

20 BEST KALE SALADS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a kale salad in 30 minutes or less!

THE BEST KALE SALAD

Steps:

• Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
• Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
• Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.

WORLD'S BEST KALE SALAD

Steps:

• In a small bowl, whisk the first 5 ingredients. Place kale in a large bowl. Drizzle with dressing; toss to coat. Top with remaining ingredients.

LEMON-GARLIC KALE SALAD

Steps:

• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.