Garden Kale Salad ~
Simple kale salad with lemon vinaigrette and garden-fresh vegetables.
This bright and colorful summer salad is easy to make and ready in minutes!
Serve as a main dish or as a side with Grilled Polenta.
Easy Kale Salad Recipe
I like this recipe because it’s super simple yet satisfying and very easy to customize with whatever fresh veggies you want to toss in. The lemon vinaigrette also gives the salad light and zesty vibrancy that makes it perfect for late-summer meals. Wholesome, refreshing, and ridiculously easy to make, this kale salad is a fantastic way to add some extra green goodness to your day!
Ingredients for Garden Kale Salad
You will need the following:
- For the Lemon Vinaigrette:
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- For the Salad:
- 2 cups curly kale, stems removed and discarded, leaves roughly chopped
- 1 cup cucumber, sliced and halved or quartered
- 1 cup cherry tomatoes, halved
- 1 teaspoon Italian flat-leaf parsley, chopped
How to Make Garden Kale Salad
For the Lemon Vinaigrette:
STEP ONE: In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, oregano, garlic powder salt, and black pepper. Adjust seasoning to taste and set aside.
For the Salad:
STEP TWO: Place the kale in a large bowl then drizzle with the vinaigrette. Using your hands, massage the kale leaves until the dressing is evenly distributed and the leaves are softened.
STEP THREE: Toss in the cucumber and tomatoes, then sprinkle with parsley and serve.
More Salad Recipes You’ll Love!
- Pesto Gnocchi Salad
- Roasted Leek Green Salad
- Balsamic Green Bean Salad
- Italian Bell Pepper Salad
- Brussels Sprouts Salad
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Garden Kale Salad
Ingredients
For the Lemon Vinaigrette:
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
For the Salad:
- 2 cups curly kale stems removed and discarded, leaves roughly chopped
- 1 cup cucumber sliced and halved or quartered
- 1 cup cherry tomatoes halved
- 1 teaspoon Italian flat-leaf parsley chopped
Instructions
For the Vinaigrette:
- In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, oregano, garlic powder salt, and black pepper. Adjust seasoning to taste and set aside.
For the Salad:
- Place the kale in a large bowl then drizzle with the vinaigrette. Using your hands, massage the kale leaves until the dressing is evenly distributed and the leaves are softened.
- Toss in the cucumber and tomatoes, then sprinkle with parsley and serve.
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