This is THE kale salad I make all the time! A mix of kale, fresh veggies, fruits, and nuts is tossed in a bright lemon dressing to leave you with the perfect light lunch or simple side dish.
Do you have leftover fresh kale? Use it to make this Kale Caesar Salad for everyday dinners, this Festive Kale Salad during the holidays, or this Kale Smoothie for a healthy snack.
It may sound strange to get excited about a kale salad recipe, but I can’t help it—I love everything about this salad!
It is THE meal I turn to when I’m craving something light that’s still packed with vibrant flavors and interesting textures. To make it, I combined chopped kale with blueberries, chickpeas, avocado, and walnuts before tossing it all in a simple but addictive lemon dressing. I love how easy it is to throw together and how I can mix up the ingredients based on what’s in season.
Try it the next time you want to keep your Sunday meal prep quick and easy or anytime you want a refreshing side dish for your vegan dinner!
Why this is my favorite kale salad of all time
- There’s a little bit of everything in each bite – This simple kale salad is made with juicy berries, hearty chickpeas, crunchy walnuts, and creamy avocado. Every bite feels like a party in your mouth!
- The 5-ingredient lemon dressing is drool-worthy – It’s a little tangy, a little sweet… basically, everything you need in a simple but great salad dressing. PS: Its mild, zesty flavors make it a great fit for my Lentil Salad and Vegan Pasta Salad, too.
- It’s ridiculously easy to throw together – Seriously, it only takes me 15 minutes to toss the kale, dressing, and toppings together. And when I really want to save on time or make the kale salad for meal prep, I’ll get a head start by prepping the toppings and dressing a few days in advance.
How to make the best kale salad
Find the complete printable recipe with measurements below in the recipe card.
Chop, wash, and dry the kale leaves, then transfer them to a bowl.
Next, make the dressing by combining the ingredients in a small jar with a lid. Seal the lid on top and shake until the dressing is emulsified.
Pour the dressing over the kale in the salad bowl and, using clean hands, massage it into the leaves. This will help soften the kale and turn the leaves a darker green color.
Add the chickpeas, avocado, blueberries, red onion, hemp seeds, and walnuts to the bowl and toss everything together.
Serve the salad right away and enjoy!
Frequently asked questions
You can load this salad up with anything you like! Add your favorite berries, any vegetables you need to use up, or a few extra nuts and seeds to make it extra filling.
To play with the ingredients further, swap the blueberries for another fruit when they’re out of season, like chopped apples, sliced grapes, orange slices, or dried cranberries (perfect for fall and winter!); use canned white beans or cooked green or brown lentils instead of chickpeas; or use any seed you like, such as pumpkin seeds or sunflower seeds.
And to transform this kale side dish into a filling main meal, add a batch of my Crispy Baked Tofu or Easy Tempeh Bacon for a protein boost. I always do this when I need something quick and filling for weekday lunches!
This kale salad recipe is perfect both as a light main dish for dinners and lunches and as a side dish for endless vegan main dishes. During summertime, I’ll serve it on the side of Vegan Kebabs and Grilled Veggie Burgers at the barbecue. It also adds a refreshing and nourishing touch to winter comfort foods, like Marry Me Tofu and Vegan Swedish Meatballs.
I love eating salad for lunch, but it has to be hearty enough to fill me up for a few hours. That’s why I’ll top this salad with tofu, tempeh, or steamed edamame when I make it for meal prep. If you prefer it as a light side dish, I highly recommend pairing it with a Vegan Egg Salad Sandwich or a vegan grilled cheese.
Yes! The great thing about kale is that the leaves are hearty and don’t get very soggy, even after being soaked in dressing and sitting for a few days. Still, to keep the textures as fresh as possible, store the kale, salad toppings, avocado, and dressing separately until it’s time to eat.
The leftover assembled salad will keep for up to 3 days in the fridge. If you’re planning on saving the leftovers for later, don’t add the avocado until right before serving, or else it will brown.
My Favorite Kale Salad
Ingredients
- 2 bunches dinosaur kale 9 cups chopped
- 15 ounce can chickpeas drained and rinsed
- 1 large avocado chopped
- 1 cup blueberries
- 1/4 cup diced red onion
- 2 tablespoons hemp seeds
- 1/4 cup chopped walnuts
Lemon Dressing
- 2 tablespoons olive oil
- 1/3 cup fresh lemon juice
- 2 teaspoons dijon mustard
- 2 tablespoons agave
- 1/4 teaspoon salt
Instructions
- Prepare the kale: Remove the stems from the kale. I use a knife, but you can also use your hands. Finely chop the kale leaves. Wash the kale and then spin it dry, using a salad spinner.
- Make the dressing: In a small jar with a lid, combine all the dressing ingredients. Put the lid on, and shake until combined. You could also whisk the ingredients in a small bowl.
- Massage the salad: Add the washed, chopped kale to a large bowl. Pour the dressing on top and gently massage it into the kale. The leaves will turn a darker green and soften slightly. Stop when the volume of greens is reduced by about half.
- Add all the toppings and serve: Add the chickpeas, avocado, blueberries, red onion, hemp seeds and walnuts. Toss everything together. Serve immediately. This salad will keep covered in the refrigerator for up to 3 days, though if you plan to enjoy it for a few days, it's best to keep the avocado separate as it will brown.
Notes
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You can use curly kale if you prefer.
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Feel free to switch up the toppings. Some other ideas: white beans, lentils, dried cranberries, grapes, orange slices, pickled red onions, pumpkin seeds, sunflower seeds, baked tofu or tempeh. You can load this salad up with anything you like!
