The first time I ever made kale in a class, one student said ,”I’m afraid of kale. I don’t know what to do with it.” In each subsequent class that month, there would be someone else who said the same thing. Say it isn’t so! Are you the same people that use kale as a garnish for fruit salad platters? You’re killing me!
Kale is your friend, your BFF even! I must brag about this rock star leafy green. Kale contains tremendous amounts of Vitamins K, A and C, as well as calcium and magnesium (very calming minerals, mind you.) Allow me to keep going. I would be remiss if I didn’t mention that kale is full of some powerful cancer-preventive compounds called glucosinolates and antioxidants (flavonoids), plus an amazing amount of ALA, the basic building block for Omega-3 fatty acids. What I’m trying to say is that kale will love you inside and out.
How can you incorporate kale into your diet? I love to saute it with garlic and olive oil, toss it into soups, slice it thinly and add it to tomato sauce, or roast it into a crispy chip. But this salad is one of my favorites and has converted many non-kale-eaters, or kale-fearers, as the case may be. Usually I teach a recipe so many times in a month that I never want to eat it again. Except this one. I make it at a least once per week and just change how I eat it according to what’s in season. It is even my go-to meal for traveling because it is light, but filling and can handle being dressed ahead of time. My standby is to add quinoa and chopped avocado, sometimes with a few sunflower seeds. The girls take it to school for lunch usually topped with feta, quinoa, and some grated carrots. However you decide to make this your own, the key to success here is thinly slicing the kale and massaging the dressing into the shredded leaves. I actually give the kale a bit of squeeze with the dressing. This will soften the leaves and reduce any bitterness you might expect.
I felt utter joy when my son, Mr. Picky (shown here massaging dressing into the kale), finally tried this salad and gave it the thumbs-up. I do not exaggerate when I say he had been “exposed” to this salad at least 25 times before he tried it! Don’t give up, people.
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Raw Kale Salad with Citrus Dressing Recipe
Ingredients
- 2 bunches of black kale, aka Tuscan, lacinato or dinosaur kale, about 12-14 ounces, wash and dried
- Dressing:
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons fresh orange juice
- 1/2 teaspoon fine sea salt
- A few twists of black pepper
- 2 teaspoons minced shallot
- 2 teaspoons 100% pure maple syrup or raw honey
- 6-7 Tablespoons unrefined cold-pressed extra-virgin olive oil , (you can also substitute 2 Tbs. of flax seed oil for 2 Tbs. of olive oil)
Instructions
- Remove the stems from the kale (see photo for an easy method -- by stripping the stem from the leaves) and stack a bunch on a cutting board. Thinly slice the kale with a sharp knife and transfer to a serving bowl. Repeat with remaining kale.
- Prepare the dressing: whisk all the ingredients in a small bowl and add enough dressing to coat the kale lightly. Massage the kale with the dressing. Add in your favorite salad fixings (shown here with red cabbage, quinoa, avocado and walnuts) and additional dressing, if needed.
Like this recipe? Rate & comment below!
One of my FAVORITES!!!! 🙂
Thank you so much for this website and this recipe. I know how nutritious kale is , but never could fathom what to do with it. This salad is outrageous! I had to beg Steven not to eat it all so I would have leftovers for tomorrow. I know you are a great cook b/c I’ve tasted your delicious food, but now I can benefit from your knowledge here in NY.
Thanks 🙂
Marcia
Most people are under the impression that kale can not be
eaten raw! Try this recipe and I can promise, you won’t be
disappointed. I have made this salad for my dinner parties
many times and everyone loves it.
this looks FABULOUS!!! so proud of you pamela! didnt know you were doing this! ALWAYS knew you were amazing cook though!
Thanks, Jen xo
We paired this with brown rice pasta tonight. YUM!
After trying Pamela’s kale salad this summer, I made it at home and was surprised that I needed no bribery to get my kids and my husband to try it. It became a staple in our home over the summer — much to everyone’s shock. The dressing is so delicious and compliments the crunchy greens perfectly.
I served this raw kale salad to guests who just loved it! There were no leftovers! I had to give the recipe to all of them. The dressing is just superb with the crunchy greens. And the best part is that it is so very healthy for you.
I LOVE THIS SALAD! I had never had kale before, and when Pamela made it with her salad
dressing, it was to die for. I became a believer. I love the crunchiness. I love that you can
dress it and you can have it the next day, and it’s still yummy and fresh.
That is a bonus — that it’s still fantastic the next day.
I love this dressing! I was a “kale-fearer” but I love this salad and cannot get enough of it.
I love a convert!
This kale salad has become a staple in my house. In addition, my kids regularly bring this for lunch at school.
My girls bring it to school once per week and we just vary what else goes into it.