In the summer, when our garden is blossoming, we often have an overabundance of kale and I’m constantly looking for ways to use it. I still buy kale from the grocery store during the winter, but it is usually on a whim and almost always with this salad in mind; however, I cannot claim credit for this recipe.
One of my co-workers gave me this recipe and it has now become a beloved staple salad in my house. I will send said co-worker this post, but I don’t know if he’ll want his name published, so let’s just call him Maxwell Ditto. “Max” had to tell me the ratios for this dressing a couple of times (ok, a LOT of times) before I finally got it right, but it is SO easy. Max was also right about another thing – this salad is WAY better the next day. So if you’re making it for a dinner party, I highly recommend making it the night before. It’ll still be good the day you prep it, but the kale softens and becomes sweeter when left to mingle with all of the flavors overnight.
We now call this salad the “Maxwell Ditto salad” at our house. It’s that good; it deserves a name.
After washing your bunch of kale and removing the fibrous ribs, chop the kale into strips. Please be careful!! I may have sliced a tiny piece of my fingertip off once while making this salad…it all went in the garbage and I had a war wound for a few weeks. You should end up with about 10-12 cups of chopped kale (with no added fingertips – gross).
The dressing is so simple; it literally consists of 5 ingredients. Olive oil, fresh lemon juice, soy sauce, rice vinegar and garlic powder. Whisk all of the dressing ingredients together and set aside until you’ve added the other salad components.
I use freshly grated parmesan, slivered almonds and dried cranberries in this salad, but you could easily swap these for an assortment of other mix-ins. I think pecans, pepitas and even hemp hearts would be a great addition.
Once you’ve added all of your mix-ins, toss the salad with the dressing until thoroughly combined. If you’re serving this salad with Meatless Monday in mind, you can serve it as is or alongside a simple pasta; otherwise, this salad goes SO well with grilled chicken as a main meal.
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Serve up this salad the next time you need a meal of greens – but don’t forget – it’s better the next day!!
Simple Kale Salad
Yield 8 cups
Serve up this Simple Kale Salad the next time you need a fix of greens. Great as a main on its own or with grilled chicken, or as a side salad.
- 1 bunch chopped kale (roughly 12 cups)
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
- 1/2 cup freshly grated parmesan
- 4 tbsp olive oil
- 3 tbsp lemon (approx. 1 whole lemon)
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp garlic powder
- Wash the kale and remove the ribs. Chop until you have about 12 cups.
- Place in a large salad bowl along with the dried cranberries, almonds, and parmesan.
- Whisk together all dressing ingredients and pour evenly over the salad, tossing to coat.
- Enjoy immediately, or keep covered in the fridge to enjoy the next day. Salad should be consumed within 2 days.