In the winter, I eat a lot of kale (as one rightfully should when it’s in season). I make soups, salads, stews, and pesto, all with varying degrees of effort based on what I’m up for that day.
When I’m low on energy, I turn to my easiest salad recipe that’s made with kale, lemon juice, olive oil, salt, and garlic. If that sounds boring, let me assure you that it’s anything but. The vibrant, fresh acidity of lemon juice brightens up the kale and the grated garlic offers a pungent hit that’s almost spicy; it’s a combo that makes the whole salad completely irresistible.
Here’s what you need to know to make it with my guarantee that you’ll never need this “recipe” again to pull together a super easy and delicious kale salad.
The Trick for the Best Kale Salad
If you’ve ever had a kale salad that’s forced you to chew and chew and chew every bite like a barnyard animal, let me share the one trick that will ensure any kale salad you make in the future will be tender with just the right amount of crunch: a rough massage.
Massaging the kale with salt, lemon juice, and olive oil softens its tough structure making it not only easier and more enjoyable to eat raw, but also ensuring the flavors of your dressing are thoroughly coating every single leaf.
Simply Recipes / Ali Redmond
What Kind of Kale to Use
This recipe will work with deep, dark fronds of Italian kale (also known as dinosaur, Tuscan, or lacinato kale) or the leaves of regular old curly kale. Regardless of the type, wash and dry the kale well before using, then remove the stems (I like to save them and add to sautés, soups, or stews) and chop or tear the leaves into small pieces.
The larger your pieces of kale are, the more massaging they will need to become tender. I prefer ribbons about half an inch wide at most.
How to Make My 3-Ingredient Kale Salad
Wash, dry, stem, and slice a 1/2 pound of kale. Finely grate one clove of garlic into a large bowl; you want the bowl to be extra-big to give you plenty of room to massage the kale with both hands without it spilling out the sides.
Add the juice from a whole lemon, 2 tablespoons of olive oil, and 1/2 teaspoon of kosher salt and mix to combine. Add the kale to the bowl and use your hands to massage for at least 2 full minutes (if you’re worried about garlicky hands, use gloves). As you massage, the amount of kale will also seem to shrink in the bowl; this is a good thing!
Taste and season with more salt or lemon juice as needed, then add any accouterments you desire before serving. You can make this salad ahead—it will keep at room temperature for up to 3 hours or in an airtight container in the fridge for up to 3 days.
Simply Recipes / Ali Redmond
Make It a Meal
This salad is delicious as is, but if you want to make it heartier or turn it into the base of a meal, you have plenty of options. Here are some of my favorites that can be used individually or mixed and matched:
- Toss in shredded rotisserie or poached chicken
- Add chickpeas, preferably crispy!
- Serve with a boiled egg
- Add any toasted nut
- Serve with your favorite roasted vegetables
- Top with seasoned, toasted breadcrumbs or croutons
- Top with your favorite cheese; I like Parmesan or cubes of sharp cheddar
- Toss in your favorite bagged salad mix to make it a mixed greens salad
- Add your favorite cooked grain—I especially like quinoa
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