This is my Favorite Kale Salad. I’ve been making it nearly every week for months — it’s become a staple at our table. Massaging the kale softens the leaves so there are no more prickly edges.
The first time I tried massaged kale I was surprised by how tender the leaves became. The usual rough texture disappears and the salad becomes much more enjoyable to eat.
“Massaging” kale may sound odd, but it’s simple: use clean hands to rub and squeeze the leaves. This breaks down tough cell walls and fibrous bits. A bit of lemon juice and salt speeds the process, and a little garlic adds depth of flavor.
Kale before massaging
Massaging the kale
Kale after massaging
Favorite Kale Salad Swaps
This recipe is flexible. The most important thing is to use fresh, crisp kale — not limp stems, which won’t respond to massaging. I usually buy mine at the farmers’ market or get it in my CSA box.
In this version I use dried cranberries, toasted almonds, and Parmesan. You can easily swap those for other fruits, nuts, or cheeses to create different flavor profiles.
- Fresh or dried blueberries
- Fresh or dried apricots, cut into bite-size pieces
- Fresh mango, cut into bite-size pieces
- Walnuts, chopped
- Pecans, chopped
- Crumbled feta cheese
- Crumbled goat cheese
- Crumbled blue cheese
This salad has become a favorite with my family — even those who usually aren’t kale fans enjoy it. Try it once and it may become your favorite, too.
Favorite Kale Salad
Massaging the kale softens the leaves for a fresh, delicious salad.
Salad
kale
15
minutes
3
minutes
6
154 kcal
Ingredients
- 10 cups kale leaves (curly kale works well)
- 2 cloves garlic
- 1/4 teaspoon sea salt
- 1 lemon juiced
- 2 tablespoons extra virgin olive oil
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds toasted
- 3 tablespoons Parmesan cheese grated (or substitute feta, goat cheese, or blue cheese)
Instructions
-
Wash and thoroughly dry the kale leaves; place them in a large bowl.
-
Crush the garlic with the salt to form a paste.
-
Add the garlic paste, lemon juice, and olive oil to the kale. Using clean hands, massage the leaves until they soften and darken — this breaks down the cell walls and tenderizes the kale.
-
Stir in the dried cranberries, toasted almonds, and grated cheese. Toss to combine and serve. The salad stores well in the refrigerator.
If you enjoy this kale salad, you might also like:
Kale Salad with Feta, Garlic Panko, and Fried Egg
Hail To the Kale Salad
