With fresh veggies and a lemony hummus dressing, this kale salad recipe comes together in minutes and is perfect for busy weeknights.
Kale salads are underrated. I mean, they have a lot going for them. They’re packed with far more vitamin A, K, and iron than their iceberg salad counterparts. And even better, they’re one of few salads that actually holds up well in the fridge!
Enter the Everyday Kale Salad. The kind of salad you can throw together on a busy weeknight (and actually be excited about eating).
Kale Salad Ingredients
- Kale: While we used curly kale for these kale salads, you can use any variety of kale, including dinosaur and red kale.
- Avocado: Ripe avocado makes this salad feel rich, creamy, and indulgent!
- Apple: Apple adds sweet crunch to contrast the flavorful kale.
- Parmesan: Shaved or grated parmesan adds a nice salty element. You could also use pecorino romano or grana padano.
- Croutons: Homemade croutons take this salad to the next level! Use any bread you have on hand.
- Hummus Dressing: A quick combination of hummus, lemon juice, garlic, and water. (Warning: you’ll be putting this dressing on everything after tasting!)
How to make a simple kale salad
This salad has four main steps, which all together take about 20 minutes!
- Massage kale: Sounds ridiculous right? But massaging the kale for a few minutes makes it more tender and digestible. Simply scrunch it around your hands for a minute or two, almost like dough.
- Make croutons: You can of course use store bought croutons here, but homemade croutons are so easy to make and are perfect for using up your soon-to-go-bad bread!
- Mix dressing: Mix all the ingredients. Boom, hummus dressing, done.
- Chop toppings: Chop up the apple and avocado.
Variations on this kale salad
This isn’t the only version of this easy kale salad that can be whipped up in a flash! Here are a few more ideas for how to change up your salad routine:
- Mediterranean kale salad: Top salad with feta cheese, olives, red pepper, tomato, red onion, and drizzle with balsamic vinaigrette. Bonus points for sprinkling on some oregano and couscous!
- Winter kale salad: Top salad with dried cranberries, slivered almonds, shredded carrots, and use hummus dressing from this recipe.
- Caesar kale salad: Top salad with parmesan, homemade croutons, and vegetarian Caesar dressing.
How to store kale salad
Kale is one of the only leafy greens that stores surprisingly well after you mix it with the dressing! If you have leftovers, they can be kept for 2 to 3 days in the fridge (although the croutons will lose their crunch).
To meal prep this kale salad, store the kale, toppings, and dressing separate until ready to eat for maximum crispiness.
Ingredients
Salad
- 2 cups homemade croutons
- 5 handfuls roughly chopped kale 8 to 10 oz
- 1 avocado
- 1 apple
- ¼ cup parmesan shaved or grated, 25 g
Dressing
- ½ cup hummus 100 g
- 1 Tbsp lemon juice 15 mL
- 2 cloves garlic minced
- Water to thin
Instructions
- Croutons: Make croutons (ready in 15 minutes)
- Salad: If working with a head of kale, remove stem and roughly chop. Massage kale by scrunching it in your hands for a minute or two until more dark and tender. Dice avocado and apple.
- Dressing: Combine hummus, lemon, and garlic. Add a few spoonfuls of water, as needed, until you reach a sauce like consistency.
Tips & Tricks
- Mediterranean kale salad: Top salad with feta cheese, olives, red pepper, tomato, red onion, and drizzle with balsamic vinaigrette. Bonus points for sprinkling on some oregano!
- Winter kale salad: Top salad with dried cranberries, slivered almonds, shredded carrots, and use hummus dressing from this recipe.
- Caesar kale salad: Top salad with parmesan, homemade croutons, and vegetarian Caesar dressing.
Monica says
Delicious!