Kale Salad🥗 Side
A family favorite kale salad recipe.
By Priya Patel, Recipe Curator
A well-composed salad is never an afterthought — it is a dish in its own right. This kale salad brings together fresh textures and bright flavors in a way that feels both wholesome and genuinely satisfying. It works beautifully as a light main course or as the kind of side dish that quietly steals the show at the dinner table.
Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.
For the best texture, dress the salad just before serving — the greens stay crisp and the flavors stay bright. If you are making it ahead, keep the dressing separate and toss everything together at the last minute. Add grilled chicken or shrimp to turn it into a complete meal.
Ingredients
- 1 bag Chopped Kale
- 1 Lemon
- 1/3 cup Olive Oil
- 3 cloves Garlic
- 1 tbsp Soy Sauce
- 1/2 tsp Anchovy Paste
- 1/2 tsp Ground Pepper
- 1/4 tsp Sea Salt
- 1/2 cup Parmesan Cheese
Nutrition (Per 4 servings)*
* AI-estimated values only — not a substitute for professional nutrition labeling.
Instructions
- Remove the stems from the kale and collect in a large bowl.
- In a small bowl, combine the juice from a lemon, anchovy paste, soy sauce, salt, pepper, and olive oil and mix well.
- Using tongs or clean hands (nitrile gloves recommended) mix in the dressing while massaging the kale to break it down slightly.
- Add the parmesan cheese in batches while mixing to keep it from clumping together.
- Move the large bowl to the refrigerator until ready to serve, and let it rest for at least 30 minutes, and up to a few hours.
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