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I love to make this Detox Kale Salad after I’ve been traveling or whenever I’m not feeling my best. It’s inspired by a kale salad at The GEM Organic Food & Juice Bar in Dallas. I love grabbing theirs as a healthy afternoon snack or light lunch so much that I decided to make my own version of it.
While this salad is great on its own, you can pair it with grilled or baked salmon or chicken for a hearty dinner entrée. It’s also great with cooked quinoa for a fibrous side dish. Because the kale is so sturdy and because it tastes even better after it’s rested for a few hours, it’s such a good make-ahead meal prep option.
For this salad, I like to use lacinato kale—aka Dino kale aka Tuscan kale. Your grocery store or local farmers’ market might call it by one of these three names, but just be sure to look for the long, super dark green leaves. Unlike curly kale, lacinato kale is less bitter and little bit nuttier, which I think works so well with the sweetened sesame dressing. Be sure to really massage the dressing and leaves together so that the kale softens and absorbs some of the flavor from the dressing. It’s such a good salad recipe to keep in your back pocket for those days when you just need a feel-good dish.
Ingredients:
- Extra-Virgin Olive Oil
- Maple Syrup
- Apple Cider Vinegar
- Freshly Squeezed Lemon Juice
- Dijon Mustard
- Toasted Sesame Oil
- Kosher Salt
- Freshly Ground Black Pepper
- Lacinato Kale
- Green Apples
- Shelled and Salted Pistachios
- Avocado
step-by-step:
step one: prep the ingredients
De-rib and thinly slice two bunches of lacinato kale. Core and dice two small green apples. Roughly chop 1/2 cup shelled and salted pistachios.
step two: make the dressing
In a large bowl, whisk together the olive oil, maple syrup, apple cider vinegar, lemon juice, Dijon mustard, toasted sesame oil, salt, and pepper.
step two: assemble the salad and serve
Add the shredded kale and massage gently with clean hands for 1 to 2 minutes, until slightly softened. Fold in the apples, pistachios, and avocado. Cover and chill in the refrigerator for at least 3 hours before serving.
recipe faqs:
I love lacinato kale, which is milder and slightly sweeter than regular “curly” kale. You might see it called Tuscan kale or Dino kale, but they all refer to the same variety. You’ll know it based on its long, dark leaves that almost resemble chard.
Yes! This is such a good meal prep option. You can make the salad dressing up to five days in advance. Just be sure to give it a good shake to re-emulsify all of the ingredients before using. You can also make the entire salad up to 24 hours before serving.
The next time you’re craving something light and nourishing, I hope you’ll try my Detox Kale Salad!
Looking for more salad recipes? Try these!
Little Gem Salad with Creamy Cacio e Pepe Dressing
Cucumber Salad with Crispy Chickpeas
Shredded Kale Salad with Grapefruit
Detox Kale Salad
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon fresh ground black pepper, plus more to taste
- 2 bunches lacinato kale, de-ribbed and thinly sliced
- 2 small green apples, cored and diced medium
- 1/2 cup shelled and salted pistachios, roughly chopped
- 1 avocado, diced small
Instructions
- In a large bowl, whisk together the olive oil, maple syrup, apple cider vinegar, lemon juice, Dijon mustard, toasted sesame oil, salt, and pepper.
- Add the shredded kale and massage gently with clean hands for 1 to 2 minutes, until slightly softened. Fold in the apples, pistachios, and avocado. Set aside.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
So delicious! I’m thrilled we have left-overs for lunch at work tomorrow!
Thank you! We love “feel good” recipes!
Thanks Kay!