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Marinated Kale Salad with Lemon Vinaigrette

paleo kale salad
  • Author: Lea Valle
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6-10 1x
  • Category: Salad
  • Cuisine: American


  • 1/2 cup extra-virgin olive oil
  • 1/4 cup freshly-squeezed lemon juice
  • 1 shallot, minced
  • 1 teaspoon finely ground sea salt
  • 1/41/2 teaspoon fresh ground black pepper (to taste)
  • 1 large bunch kale
  • 1/2 sweet onion, diced
  • 1 English (seedless) cucumber, diced small
  • 1/2 bell pepper, chopped
  • 1 1/2 to 2 cups cherry or grape tomatoes, halved
  • 1/4 cup dried cranberries (fruit-sweetened, if possible)
  • 1/4 cup pine nuts
  • 1/4 cup sliced almonds
  • 4 ounces feta cheese, crumbled (optional)


  1. Make the Lemon Vinaigrette
  2. Combine the oil, lemon juice, minced shallots, sea salt and pepper and whisk until well-combined and emulsified. Set aside.
  3. Make the Kale Salad
  4. Wash and dry the kale, remove the thick spines from the leaves and rip or cut the leaves into small, bite-sized pieces.
  5. Place the prepared kale into a large bowl and toss well with the lemon vinaigrette. Cover and marinate in the refrigerator for about one hour.
  6. Dice the onion and cucumber, chop the bell pepper, slice the tomatoes and place them on top of the marinated kale.
  7. Finish the salad with a topping of pine nuts (sliced almonds) and optional feta cheese.
  8. Toss just before serving.