This is my everyday Kale Side Salad, the one I make most often in real life because it is dead easy to make, uses very little oil, is simply flavoured with lemon, yet I genuinely never get sick of eating it. But – heads up – this kale recipe won’t be for everyone!
My Everyday Kale Side Salad recipe
This is the kale side salad I make most often in real life because it’s so effortless to make but makes kale genuinely enjoyable to eat – a way to get a good amount of super greens into me!
Kale leaves are softened to take out the chew with a modest amount of extra virgin olive oil and lemon juice, then finished with a light shower of flaked almonds and parmesan, these latter two being my “salad treat” items that elevate it from a boring bowl of greens I’d force down to something I actually enjoy eating.
It’s simply flavoured and simply made, which is exactly what I like about it. I think kale eaters will enjoy it, but without creamy dressings and loads of add-ins, it probably won’t convert kale haters. And that’s ok – this is a real life Wednesday recipe after all! 🙂
Ingredients in my Everyday Kale Side Salad
Here’s all you need. The almond can be substituted with any nut or seeds you want. If you don’t have lemon, just use vinegar. And if you’re out of parmesan, grate over any cheese you have, add a sprinkle of crispy fried shallots (store bought of course!) or something else crunchy and salty like Chang’s crispy noodles!
Kale – I use curly kale. It’s my default because it’s typically quite a bit cheaper than cavolo nero (lacinato kale/tuscan kale ie. the type that looks like silverbeet/chard), and I like the texture of the curly leaves – they are made for capturing dressing and salad sprinkles (nuts, parmesan, bacon bits!). You will need 5 big stems, 4 cups tightly packed.
Extra virgin olive oil – This is a key flavouring here so reach for your good stuff! We won’t be using much of it, just 2 tablespoons! (I know, this sounds nowhere near enough for a mound of kale but the scrunching / rubbing technique we’re using here makes a little bit go so much further than pouring over dressing).
Lemon – Fresh lemon juice goes a long way here to brighten up the earthy kale flavour but take care not make it so insanely sour it’s unpleasant, because we are not mixing up an oily dressing, a little bit goes a long way. Start with 2 teaspoons, that’s all I use. Taste, and add more if you want. No lemon? Lime is great too, else apple cider vinegar (rub it into the leaves with the oil).
Salt and pepper – Literally just 1/4 heaped teaspoon of salt, which I know, sounds like nothing for a good mound of kale. But as with the olive oil, a little bit goes a long way when you rub it into the leaves! Also remember, we get some salt from the parmesan.
Almond flakes – The light, fine flakes stayed nicely littered throughout the kale leaves.
Parmesan – Just a small piece, only about a tablespoon (if that) that increases substantially in volume once finely grated. I toss some through but put most on top – looks can be deceiving and with salads that’s a good thing! 🙂
And sometimes, I may or may not by-pass grating the parmesan myself and just reach for the tub instead! 🙂
How to make my Everyday Kale Salad
Here’s how to make this kale side salad. You won’t pick up a knife – how good is that!
Strip the kale leaves off the stem. Do this by holding onto the stem with one hand, enclosing your other hand at the base then sliding it up the stem. You should get most of it off in one go, you might need to pick some leaves off the end, or rip a bit of stem off some of the leafy part.
Tear the kale leaves into bite size pieces using your hands. (If you want to be more precise, feel free to slice).
Drizzle with 1 tablespoon of extra virgin olive oil and sprinkle with the salt and pepper.
Scrunch and massage the kale using your hands. No need for a light touch like with other leafy greens! Kale leaves are hardy and chewy – chewier than is enjoyable – so the scrunching softens them. Grab handfuls, squeeze tightly in your fist, then rub the leaves together to coat every surface with the olive oil.
Leave 30 minutes – Then leave the kale for 30 minutes to give it time to soften and “marinate”. At this point you can even leave the kale in the fridge for up to 2 days.
Toss – Drizzle with the lemon juice and the remaining 1 1/2 tablespoon of extra virgin olive oil, then give it a toss. We only need a bit of extra dressing here because the oil we rubbed into the leaves goes such a long way.
Half almonds and parmesan – Then add half the parmesan and flaked almonds (toasted if you could be bothered, don’t let my laziness influence you!). Give it another quick toss.
Finish – Pour the salad into a serving bowl then top with the remaining almonds and parmesan. Enjoy!
What to serve with this kale salad
The simple bright flavour in this salad means it will literally go with anything, from a rich roast beef tenderloin with a creamy mushroom sauce to a simple seasoned pan seared chicken breast or fish, a hearty Greek Pasta Bake (Pastitsio!) to a roast chicken.
It probably isn’t the natural choice for an Asian main, but you couldn’t stop me from reaching for it if it was in the fridge. And that is one of the handy things about kale! It’s so hardy, it will keep in the fridge for a couple of days even after being dressed, and there’s nothing in this salad that will wain with time (like croutons).
So there you go! Now you know one way I get kale into me on a regular basis. 🙂 I have another way that I do on the stove. I’ll give it a few weeks before dropping that one here. I’d hate you to think that I’m turning into a kale pusher! 😆 – Nagi x
Watch how to make it
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My Everyday Kale Side Salad
Ingredients
- 4 tightly packed cups (180 g) kale leaves from 4 to 5 big kale stems – strip leaves from stem, torn into bite size pieces using hands (Note 1)
- 2 tbsp extra virgin olive oil , use your good stuff
- 2 tsp fresh lemon juice , or apple cider vinegar (Note 2)
- 1/4 tsp heaped cooking salt / kosher salt
- 2 pinches black pepper
- 1/4 cup flaked almonds , toasted (if you can muster the energy) – or other nuts/seeds (Note 3)
- 20g/ 1.2 oz parmesan , finely grated (small thumb-size piece, 2 1/2 tbsp very tightly packed once grated)
Instructions
ABBREVIATED RECIPE
- Massage 1 tbsp oil, salt and pepper into kale, leave 30 min. Toss with remaining oil + lemon, then half almonds and parmesan. Serve, garnished with remaining almonds and parmesan.
FULL RECIPE
- Scrunch and massage – In a large bowl, drizzle kale leaves with 1 tablespoon of the olive oil, sprinkle with salt and pepper. Scrunch handfuls of the kale leaves, massaging as you go to coat all the leaves with the oil – about 20 seconds.
- Leave 30 minutes (don't skip this!) – Leave on the counter for 30 minutes to let the kale marinate. The chewy leaves will soften and the oil and salt will meld into the leaves.
- Toss – Drizzle with remaining oil and all the lemon juice. Toss. Add half the almonds and parmesan. Toss.
- Serve – Tumble into serving bowl. Top with remaining almonds and parmesan, then serve! Keeps 2 days in the fridge.
Recipe Notes:
Nutrition Information:
More kale recipes
A surprising number, for someone who is known for cosy brown-cheesy-carb-focsused foods!! I’m impressed with myself. 😂
Life of Jaffle
I heard a suspicious rustling in the pantry and dashed over to find Jaffle sitting there, looking totally innocent. Like dogs always hang out in pantries, just to chill out and contemplate the meaning of life. We all know the truth – Jaffle is a Very Naughty Dog, so I’ll have to do some rummaging to figure out what he got into!!
And in case you’re wondering, all dog treats and enticing foods that are harmful to dogs (chocolate, dried fruit etc) are safely tucked into cupboards or up high and out of his reach.
Actually, he is shockingly very well behaved in the pantry (which is open-plan ie no doors between the kitchen and the pantry). He was taught from day 1 not to touch anything in there, and thus far he has not taken anything.
(I think…..)
So easy and delicious I have already made it 3 times and even kale sceptic hubby gave it the thumbs up.
I LOVE HEARING THAT!! I was so sure this one would be snubbed, too simple, not enough dressing for people!! Relieved to hear you enjoyed it – N x
Would you also reccomend the rubbing and letting it sit 30 minutes technique for sautéed kale?
No need for sautéed kale! The heat softens it as it cooks, so you can skip the massaging and resting step. 🙂 – N x
Loved, loved, loved the simplicity of this salad. So delicious and tasted just as great the next day!
So glad you loved it Maria! And isn’t it great how well it keeps! – N x
How can something this simple taste so good? I made smaller portions as I was not certain whether or not my husband would like a kale salad. He not only loved it but asked if we could have it again soon. I made a larger one tonight and it will become a regular starter or side dish.
Ha! A kale salad that gets the husband’s seal of approval AND a request for more! 😂 Love hearing this Linda! – N x
Love how easy this salad is. We love kale but I’ve somehow always associated it with a “fancier” dressing. This is going to be a weekly regular side dish for us now. Thanks Nagi!
That’s exactly why I love it! No fancy dressing needed, just a few simple ingredients. So happy it’s earned a spot in your weekly rotation! – N x
I have to respond again to tell you I am totally addicted to this Kale recipe. I am making it every few days. DELISH!
BAHAHA! Addicted to kale salad!! Who would’ve thought! 😂 Love this Carole! – N x
Loved this. Nice change from heavy dressings. Made as written and also added a tad of honey , dried cranberries ( or dried cherries work too ) and a few candied pecans I had around. GREAT way to enjoy Kale !
Love those additions Rebecca! Especially the cranberries and pecans, such a great combination with kale! – N x
My family thought I was crazy when I said I massage my kale. I’m glad to see. I’m not the only one. I added little honey to the dressing and some dried cranberries.
And Jaffle you look so innocent sitting in that pantry. I’m sure you’re just guarding everything for your mom.
Ha! Kale massages are definitely a thing!! 😂 Love your additions too. And yes, Jaffle would have you believe he’s simply doing his duty as pantry security. If only!! – N x
I can’t believe I’m giving a basic kale salad five stars…
My husband and I loved it. A couple tasty tweaks I made: I baked prosciutto in the oven until it was crispy, then broke that up and sprinkled throughout the salad; and for the almonds, I like to spritz them with oil, sprinkle on salt, onion powder and garlic powder, then toast them in a pan. They come out crunchy and tasty so I don’t miss those crunchy noodles.
I think roasted cherry tomatoes would be great in this, too.
Ha! Five stars for a basic kale salad, who would’ve thought! 😂 Love your additions, especially the crispy prosciutto! And yes, roasted cherry tomatoes would be fabulous in this. Thanks for sharing Lori! – N x
Two big bowls full for late lunch today with some canned tuna on the side – delicious!
(Good tip about washing the kale too, thanks, Nagi☺️)
Love that you made a meal of it with tuna! Such a good healthy lunch. So glad you enjoyed it Carolyn! – N x
Never liked Kale but this “salad” is great, ate the lot in two days and will make it again!
YES!! Converting kale haters, one salad at a time! 😂 So glad you loved it Robyn! – N x
Hi Nagi & Team
I will have a “Jaffle” anyday over Kale. Love my veggies but not a fan of Kale.
🤣 I see what you did there!!! Not gonna lie, I’d take a cheesy or furry Jaffle over kale any day….🤣
Thanks for this recipe, I plan to make it this week!
As an aside, I am old enough to remember when kale was only used to cover the crushed ice on salad bars. It was “fancy” 🙂
Great video on how to make this super healthy and yet delicious salad. We ate the entire bowl, just had to have seconds. Thank you Nagi and team for another great and simple recipe.
I needed to substitute the Kale with Chard and it appeared to work fine. My wife was a little sceptical but she really liked it – definitely need that marinade and then the lemon juice – thanks
Thank you for leaving some space for the Kale Haters ™. Please enjoy fur me!!!!
Nagi, many thanks for this great Kale salad recipe. So simple to prepare and so tasty and healthy.
The only thing I changed was to use crumbled Blue Cheese instead of Parm as I had it in the frig. It was perfect along with the toasted almond flakes. Will make it again for family…
I often make a kale salad much like this, but I add just a little honey to the lemon juice and olive oil. Perfection!
I agree with adding a bit of honey and then I add in some cubed mango to the salad. Yum.
The older Jaffle gets the more you see a likeness to Dozer 🐾
Since hubby doesn’t like most green veggies, will enjoy your kale salad once he goes on his golf trip!
Of course Jaffle is wonderful, even when/if guilty. And I love the simplicity of the kale salad. Thanks. But Nagi! Your pantry! I found myself zooming in on your photo to try to read the labels, which didn’t work, as the focus softens too much. But I now have a full-blown case of pantry envy. Thanks. And from its well-stocked vision of abundant loveliness, I would have to intuit that you are far from lazy! Thoughtfully practical, yes. Interested in saving time like most of us, yes. Lazy, not a chance! Thanks for all you do, my dear.
Don’t worry Judith, I had a case of pantry envy as well! 🙂