Kale salad is fresh, vibrant, and packed with wholesome ingredients. A delicious combination of tender massaged kale, fluffy red quinoa, creamy avocado, crisp cucumber, tangy feta cheese, juicy pomegranate, and crunchy almonds, all brought together with a zesty homemade lime dressing. It is hearty enough to enjoy as a complete meal yet light and refreshing enough to serve as a side dish.
Whether you’re preparing lunch for work, hosting a gathering, or meal prepping. This salad is a healthy recipe you’ll find yourself making again and again.
How to Make Kale Salad in 3 Simple Steps
- Massage the kale leaves until tender, cook the quinoa, and boil the eggs.
- Toss the kale with the quinoa, cucumber, and avocado. Next, top with feta cheese, pomegranate, sliced almonds, and boiled eggs.
- Shake all the dressing ingredients together. Drizzle over the salad just before serving, and toss gently.
How to Serve
This Kale Salad is perfect as a wholesome lunch, a light dinner, or a colourful side dish for grilled meats, seafood, or roasted vegetables. It is also an excellent choice for potlucks, family gatherings, picnics, and buffet tables. Because kale is much sturdier than most salad greens, this salad is ideal for lunch boxes, office meals, and meal prep. You can massage the kale a day in advance and refrigerate it. The quinoa can also be cooked ahead and stored separately. Prepare the vegetables and keep them chilled. Then assemble everything and drizzle the dressing just before serving for the freshest taste and texture.
Even after assembling, the salad keeps well in the refrigerator for up to one day, making it a convenient make-ahead meal.
Check out other healthy dishes like my version of kaala chana chaat and bajra dosa!
Kale Salad – Healthy and Hearty
Ingredients
For the Salad
For the Dressing
Instructions
-
Wash the kale leaves thoroughly, remove the tough central stems, tear the leaves into bite-sized pieces, and discard the stems. Wash once more if needed and drain thoroughly. For the best results, wash the kale a day ahead and refrigerate it so it dries completely. Alternatively,
use a salad spinner or pat the leaves dry with a clean kitchen towel. Dry kale helps the dressing
cling to the leaves without watering down the salad.Place the kale in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, a little freshly
squeezed lime juice, and a pinch of salt. Massage the leaves gently with your hands for 3-5 minutes until they become softer, darker, and more tender. Let the kale rest for about 30 minutes. -
Meanwhile, boil the eggs until hard-boiled.
-
Wash 1/4 cup red quinoa thoroughly under running water. Combine it with 3% cup water in a
saucepan, bring to a boil, then simmer until all the water is absorbed and the quinoa is tender.
Fluff with a fork and allow it to cool completely. -
Cut the avocado into cubes and drizzle it with a little lime juice to prevent it from browning.
-
Cut the cucumber lengthwise into quarters and slice it into quarter-circle pieces.
-
Transfer the rested kale to a large serving bowl. Add the cooked quinoa, cucumber, and avocado, and toss gently. Sprinkle over the pomegranate arils, crumbled feta cheese, and
sliced almonds. (For extra crunch and flavour, lightly toast the almonds in a dry pan, cool them
completely, and then add them to the salad.) Slice the boiled eggs into wedges and arrange
them over the salad if using. -
Add the lime juice, extra virgin olive oil, Dijon mustard, minced green chili, cumin powder, chili flakes, and salt to a bottle or jar. Shake well until the dressing is smooth and well combined. Drizzle it over the salad just before serving and toss gently to coat all the ingredients evenly.
Note
- Massage the kale well to soften the leaves and reduce their bitterness.
- Ensure the kale is completely dry before dressing the salad.
- Toast the sliced almonds for extra crunch and a nutty flavour.
- Drizzle the avocado with lime juice immediately after cutting to prevent browning.
- Add the dressing just before serving to keep the salad fresh and crisp.
- Boiled eggs are optional but make the salad even more filling and protein-rich
