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Healthy Spring Kale Salad

My go-to side dish in the spring is this kale salad. With very little effort and time, this salad can be made the day before and simply tossed before serving. Served cold, the olive oil and lemon coat the leaves just enough to complement the kale.


  • 1 bunch of curly kale, washed, and long stems removed
  • 3 spring onions, thinly sliced
  • 1t fresh garlic, minced
  • 1t crushed red pepper flakes
  • Pinch of salt and pepper
  • 3T olive oil, divided
  • 1T fresh lemon juice

To remove the stalk from the kale simply run a knife down the rib of the stalk. The kale will tear off into perfect-sized pieces for this salad.

Heat 2 tablespoons of olive oil in a pan. Sauté the onion until soft then add the garlic, red pepper, salt and pepper, stirring until fragrant.

Add the raw kale directly to the pan and toss to coat. You really want to keep the texture of the kale and simply wilt it slightly.

Remove it from the pan after 3-4 minutes and toss with an additional tablespoon of olive oil and lemon juice. Refrigerate your salad for 3 hours or overnight to serve cold.

This salad is the perfect accompaniment to grilled meats, or try it at brunch served with a side of eggs! I promise this will turn non-kale lovers into fans of this healthy spring green!

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