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Kale is not everyone’s favorite dark leafy green. It has a bitter flavor and chewy texture, but it’s also loaded with nutrients, so we should probably be eating more of it. That’s why I set out to create the best kale salad dressing.

It took me seven tries to get this right, but I’m thrilled with how this dressing tastes when tossed with kale.

It’s delicious enough that you might want to drink it straight from the jar, but the flavor is more balanced when tossed with dark leafy greens. See the suggestions below for my favorite massaged kale salad!

kale salad tossed with the best dressing and carrots, walnuts, and cranberries.

Kale Salad Dressing Ingredients

Here’s what you’ll need:

  • Lemon juice. Using fresh lemon juice is key; the bottled stuff from the store won’t taste the same. For an extra lemon flavor, use a microplane to collect the lemon zest before juicing it. 
  • Olive oil. This helps the dressing stick to the kale leaves, but any other mild-flavored oil will work.
  • Honey. Adds a touch of sweetness to help balance the bitterness of the kale. You can use maple syrup or agave nectar, if you prefer.
  • Dijon mustard. This adds flavor and helps thicken the dressing without using excess oil.
  • Garlic. Freshly minced garlic adds a slightly spicy bite to this dressing. It helps balance the sweet and tangy flavors.

You can enhance the flavor with any other pantry spices you love, but this simple combination, paired with salt and pepper, creates the perfect-tasting dressing.

mustard, honey, lemons, olive oil, and spices labeled on a white surface.

How to Make Kale Salad Dressing

Step 1:

In an 8-ounce mason jar with a lid, add the extra virgin olive oil, lemon juice, lemon zest (if using), Dijon mustard, honey, garlic, salt, and black pepper.

Find the full measurements in the printable recipe card below.

kale salad dressing stirred together in a small glass jar.

Step 2:

Use a small whisk or spoon to stir well until the dressing looks thicker. Alternatively, you can secure the lid on the jar and shake for 1 to 2 minutes. 

You can taste the dressing at this point, but keep in mind that you’re not eating this salad dressing off a spoon… you’ll be eating it over kale leaves, which taste much more bitter.

The added sweetness will help balance out the flavor of your salad. 

Use the dressing right away (see tips below) or store it in an airtight jar for up to a week in the fridge. 

dressing drizzled on a kale salad.

How to Make Massaged Kale Salad

To prepare a kale salad, start by removing the thick stems from the middle of each kale leaf. Tear the kale into bite-sized pieces, or chop it with a sharp knife. Add it to a large bowl, then drizzle the dressing generously over the kale leaves.

Massage the kale with your hands. (You’ll get a little messy!)

kale salad before and after massaging it with dressing.

Rub the leaves with the dressing until they look softer and darker. 

Wash your hands, then add plenty of toppings to your dressed kale. Shredded carrots, red onion, dried cranberries, walnuts, and goat cheese are my favorite options for a variety of textures and flavors.

Drizzle extra dressing on top, if needed, and toss the salad to make sure everything is evenly coated. Then this kale salad is ready to serve. 

Frequently Asked Questions

When should you dress a kale salad?

Since kale has a tough texture, you may want to dress it 15 minutes before serving, allowing the leaves to soften and marinate in the dressing. Once dressed, it can be stored in the refrigerator for up to 3 days in an airtight container. The kale will become softer when stored, but not too soggy.

Can I use a creamy dressing instead?

If you prefer something creamy or not-sweet, try my Kale Caesar Salad, which is made with a dairy-free tahini base. (Add parmesan cheese to make it taste more authentic, if you like.)

Which kale works best for salad?

I prefer curly kale for salads, but Tuscan kale (also called Dino kale or Lacinato kale) will work here, too.

Can I use apple cider vinegar instead?

If you need to substitute vinegar for the lemon juice, reduce the amount from 3 tablespoons to 2 tablespoons.

kale salad tossed with the best dressing and carrots, walnuts, and cranberries.

Best Kale Salad Dressing Recipe

This Kale Salad Dressing will take the guesswork out of your next salad. It has the perfect flavor to balance out the bitter taste of kale leaves.
prep5 mins cook0 mins total5 mins
Servings:6

Ingredients
  

  • ¼ cup extra virgin olive oil
  • 1 large lemon , zest and 3 tablespoons juice
  • 1 garlic clove , minced
  • 2 tablespoons Dijon mustard
  • 3 tablespoons honey
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper

Instructions

  • Add the olive oil to an 8-ounce or larger mason jar. Use a microplane to zest the lemon, then add the zest and juice to the jar. (You should get 3 tablespoons of lemon juice from a large lemon.) Use the same microplane to finely mince the garlic into the jar.
  • Add the Dijon mustard, honey, salt, and pepper, then stir well. The dressing should look thick and emulsified. Alternatively, you can secure the lid and shake for 1 to 2 minutes. The dressing is ready to use right away over kale leaves. (Massage the dressing into the kale with your hands for the most tender results.)
  • This dressing should coat about 2 pounds (or 2 large bunches) of kale. It will keep well in an airtight container in the fridge for up to a week, and can also be used on other lettuces if you want to change things up.

Notes

The nutrition information is for roughly 2 tablespoons of dressing, assuming you get 3/4 cup total from this batch. This information is calculated using generic ingredients, so it’s just an estimate, not a guarantee.
Make it Vegan: Replace the honey with maple syrup or agave nectar for a vegan sweetener.
Prefer a non-sweet dressing? Try my Kale Feta Salad or Kale Caesar Salad.
 

Nutrition

Calories: 121kcal | Carbohydrates: 11g | Protein: 0.5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 153mg | Potassium: 41mg | Fiber: 1g | Sugar: 9g | Vitamin A: 8IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 0.3mg
Course: Salad
Cuisine: American
Keyword: kale salad dressing

More Recipes to Try

If you try this kale salad dressing recipe, please leave a comment and star rating below letting me know how you like it!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. As a Certified Nutritionist Consultant (CNC), I love to make healthier food using simple ingredients. I test these recipes multiple times in my kitchen to make sure they will turn out perfectly for you.

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