A healthy vegan kale salad dressed with a lemon vinaigrette dressing. This salad can be enjoyed as a side salad or used as a base salad and dressed up with plant-based protein or in-season vegetables or fruit. (Vegan + Gluten-Free)
Kale can typically be found in stores year-round but is in season from late summer until winter. Early fall to winter is a great time to enjoy this superfood kale salad while kale is at its prime harvest time. Learn more about kale, its health benefits, different types of kale, buying and storing kale, preparing, and faq.
This lemon kale salad was inspired by this grain bowl recipe which features this kale salad but is instead roasted. Here is what happened, while waiting for the oven to preheat, I could not stop snacking on the kale dressed in this lemon vinaigrette. Since that day this has been my favorite way to prepare fresh kale salad.
Eat this kale salad for an easy healthy lunch you can take to go and that you don't have to worry about wilting, or this is the perfect weeknight salad that can be built up with additional veggies and plant-based protein - see recommendations below.
Health Benefits
Kale is a green leafy superfood that can be enjoyed regularly in your diet. It is a high vitamin and mineral source, especially of vitamins A and C. Kale has been shown to help protect against diabetes, and cancer prevention, promote eye health, support bone health, reduce the risk of heart disease, and promote immune health. Read more about the health benefits of kale.
Ingredients
Making this vegan kale salad is simple, here is what you will need.
- kale
- nutritional yeast
- lemon juice
- olive oil
- garlic powder
- salt + pepper
See the recipe card for quantities.
Instructions
Here is how to make this vegan kale salad recipe.
How to make the lemon vinaigrette.
Before cutting your lemons if you roll them with your palm against the countertop, they will get a bit softer and are easier to juice.
Cut the lemons in half and use a citrus press, or juicer, or even manually squeeze the lemons with your hand juice until you get enough freshly squeezed lemon juice. Juice into a mason jar with a tight-fitting lid or mixing bowl.
Add the rest of the ingredients to the lemon juice. Add the olive oil, garlic granules, and salt and pepper. If you would like add liquid sweeteners like agave or maple syrup.
If using a mason jar seal with the lid and shake vigorously until the dressing is well combined. If using a small bowl use a whisk until well combined.
Taste and adjust the flavor as needed. For more acidity add more lemon juice and if too acidic add more olive oil. If you prefer some sweetness use a liquid sweetener like agave or maple syrup and add the garlic, salt, and pepper to taste as needed.
Store in a container with a tight-fitting lid in the refrigerator.
How to prepare the kale.
Remove the stem and center ribs from the kale. Roughly chop or tear apart the kale into bite-size.
Rinse the chopped kale. I like to do this by giving the kale a bath. Do this by adding the kale to a large bowl and filling it with water. Then strain off the water.
Add the rinsed and chopped kale to a large bowl.
If consuming the salad within the next 24 hours add a bit of dressing to the kale and massage the kale. Massaging the kale tenderized the kale and makes it less chewy and fibrous. Add enough dressing to taste.
If preparing the salad for later, lightly massage the kale and store the dressing and kale separately in the refrigerator. Alternatively, leftovers can be dehydrated, follow this crispy kale chip recipe for instructions.
Add any additional toppings or enjoy as a simple side salad.
Variations
- Plant-Based Protein - vegan proteins like tofu or tempeh, can add some sustenance to this salad. Try our blackened tofu, crispy tofu, or smoky tempeh.
- Legumes - legumes and beans are also packed with protein and can make a filling addition to this salad recipe. Try roasted chickpeas with cucumbers and a drizzle of vegan aioli.
- Quinoa - quinoa is a complete protein. Pair this salad with smoky quinoa crumble, black beans, roasted sweet potatoes, fresh tomato, and avocado sauce for a vegan southwest salad.
- Nutritional yeast - instead of nutritional yeast, make this parmesan cheese crumble. to sprinkle atop.
Storage
If there are leftovers of kale tossed in dressing, store them in an airtight container in the refrigerator. The kale will break down and become tender and wilted but is still edible within 1-2 days, use your best judgment. Leftovers can also be used to make dehydrated kale chips.
To keep fresh, store the dressing and prepped kale in separate containers with tight-fitting lids and keep them refrigerated for up to 1 week and toss the kale in the dressing prior to consuming.
Keep in mind the olive oil will harden when cold so prior to using remove it from the fridge and leave the dressing out at room temperature. Once the oil liquefies, shake the container or use a whisk until the dressing is reincorporated.
FAQ
Yes, kale can be eaten raw and is best consumed raw since cooking can reduce its nutrition profile. Some find the tough, fibrous leaves chewy so it is recommended to massage your kale to break down the fibers.
Any variation of kale can make a delicious salad. Lactino kale leaves are a bit thinner and not as tough and often recommended for salads, but any variation of kale if prepped properly can make a great salad green. See our recommendations above on how to properly prepare kale.
Kale has a strong and earthy taste and the leaves have a tough, fibrous, chewy texture. When it comes to making kale taste good it means properly preparing the kale. Massaging the kale helps break down the fibrous cell walls which tenderized the leaves improving the taste and texture.
More Kale Recipes
Recipe
Vegan Kale Salad with Lemon Vinaigrette
Ingredients
- 2 bunches kale
- 2 tablespoons nutritional yeast
Lemon Vinaigrette
- ½ cup lemon juice fresh
- ¼ cup olive oil
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Lemon Vinaigrette
- Before cutting your lemons if you roll them with your palm against the countertop, they will get a bit softer and are easier to juice.
- Cut the lemons in half and use a citrus press, or juicer, or even manually squeeze the lemons with your hand juice until you get enough freshly squeezed lemon juice. Juice into a mason jar with a tight-fitting lid or mixing bowl.
- Add the rest of the ingredients to the lemon juice. Add the olive oil, garlic granules, and salt and pepper. If you would like add liquid sweeteners like agave or maple syrup.
- If using a mason jar seal with the lid and shake vigorously until the dressing is well combined. If using a small bowl use a whisk until well combined.
- Taste and adjust the flavor as needed. For more acidity add more lemon juice and if too acidic add more olive oil. If you prefer some sweetness use a liquid sweetener like agave or maple syrup and add the garlic, salt, and pepper to taste as needed.
- Store in a container with a tight-fitting lid in the refrigerator.
Kale Salad
- Remove the stem and center ribs from the kale. Roughly chop or tear apart the kale into bite-size.
- Rinse the kale. I like to do this by giving the kale a bath. Do this by adding the kale to a large bowl and filling it with water. Then strain off the water.
- Add the kale to a large bowl.
- If consuming the salad within the next 24 hours add a bit of dressing to the kale and massage the kale. Massaging the kale tenderized the kale and makes it less chewy and fibrous. Add enough dressing to taste.
- If preparing the salad for later, lightly massage the kale and store the dressing and kale separately in the refrigerator.
- Add any additional toppings or enjoy as a simple side salad.
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