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Kale may not always taste delicious on its own, but this kale salad dressing is here to help! You can stir it together in just minutes, without any guesswork.
As someone who has been making kale salads for nearly 20 years, trust me when I say this is the *perfect* dressing to make kale taste amazing.
Kale salad makes an excellent side dish, or it can be topped with grilled chicken, steak, or shrimp as a complete meal. While a raw kale salad might not sound exciting to everyone, this flavorful dressing is a game changer!
Kale Salad Dressing Ingredients
Using fresh lemon juice is key; the bottled stuff from the store won’t taste the same. For extra lemon flavor, use a microplane to collect the lemon zest before you juice it.
Paired with honey, Dijon mustard, and garlic, this recipe is made with mostly pantry ingredients.
Detoxinista Tip
Adding Dijon mustard to this recipe not only adds flavor, but it also helps emulsify salad dressing without using excess oil. No oily salads here!
How to Make Kale Salad Dressing
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.
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 the airtight jar for up to a week in the fridge.
Kale Salad Tips
To prepare a kale salad, start by removing the thick stems in the middle of each kale leave. 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!)
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, apple, sliced almonds, red onion, dried cranberries or golden raisins, and goat cheese will provide a variety of textures and flavors. Feel free to use walnuts, sunflower seeds or pecans for crunch.
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.
Looking for more kale recipes? Try my Vegan Kale Caesar with tahini dressing, or make Kale Pesto, my savory Kale Feta Salad, or a refreshing Kale Smoothie.
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
Nutrition
If you try this kale salad dressing recipe, please leave a comment and star rating below letting me know how you like it!
