About this recipe

A guide to making the best kale salad with tips on removing ribs, chopping, salting, massaging, dressing, and tossing. Kale salads are great pack-for-lunch options that keep well in the refrigerator for a couple of days, packed full of nutrients and fiber.

Instructions

1. 1

   Remove the ribs from curly kale leaves using a knife or by pulling the leaves from the ribs with your fingers.

2. 2

   Chop curly kale into pretty small, bite-sized pieces.

3. 3

   Transfer curly kale to a serving bowl and sprinkle it lightly with sea salt to help cut the bitter flavor.

4. 4

   Reach into the bowl with clean hands and massage curly kale by scrunching and releasing handfuls repeatedly until curly kale is fragrant and dark green (about 30 seconds or less).

5. 5

   Whisk together olive oil and lemon juice to make a simple dressing, then drizzle it over the kale and massage it into the leaves so curly kale is lightly and evenly coated.

6. 6

   Toss in additions like nuts / cheese, and/or chopped raw fruits and veggies.

Notes

Dressed kale salads keep well in the refrigerator for a couple of days, unlike most salads made with more delicate greens. Kale salads work particularly well with zippy dressings. If you've always followed the standard vinaigrette formula (one part vinegar to three parts oil), you'll probably want to up the ratio of vinegar for kale salads. Kale does well with chewy cooked whole grains like farro or wild rice, and creamy soft cheese like feta or goat cheese.