26+ Delicious Summer Kale Recipes to Refresh Your Taste Buds

As the warm summer days roll in, there’s nothing better than refreshing, light, and nutritious meals that keep you energized without weighing you down.

And what better ingredient to embrace than kale?

This leafy green is a powerhouse of vitamins, minerals, and fiber, making it the perfect addition to your summer meals.

Whether you’re looking for a vibrant salad, a refreshing smoothie bowl, or a unique twist on a classic dish, kale has you covered.

In this blog, we’re sharing over 26+ summer kale recipes that will help you make the most of this versatile green all season long.

These recipes are light, bright, and full of fresh flavors that are perfect for the warmer months.

From smoothies and wraps to hearty salads and savory mains, you’ll find plenty of creative ways to incorporate kale into your summer meals.

26+ Delicious Summer Kale Recipes to Refresh Your Taste Buds

With these 26+ summer kale recipes, you now have a collection of refreshing, healthy, and easy-to-make meals that will keep your taste buds delighted all season long.

Kale is an incredibly versatile ingredient, offering endless possibilities for both light and hearty dishes.

Whether you’re cooking for a picnic, a family dinner, or a quick lunch, these recipes prove that healthy eating can be both delicious and fun.

So, embrace the season with these flavorful kale dishes and enjoy all the benefits that come with this super green!

Summer Kale and Watermelon Salad

This refreshing salad perfectly captures the essence of summer with sweet, juicy watermelon paired with the earthy crunch of kale.

The balance of sweet and savory, along with the bright citrus vinaigrette, makes it ideal for picnics, barbecues, or light lunches on hot days.

Ingredients:

• 1 bunch curly kale, stems removed and leaves chopped
• 2 cups seedless watermelon, cubed
• ½ cup crumbled feta cheese
• ¼ cup red onion, thinly sliced
• ¼ cup fresh mint leaves, torn
• 3 tbsp olive oil
• Juice of 1 lime
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, massage kale leaves with a tablespoon of olive oil until tender, about 2-3 minutes.
2. Add watermelon, feta, red onion, and mint to the kale.
3. In a small bowl, whisk together remaining olive oil, lime juice, honey, salt, and pepper.
4. Pour dressing over the salad and toss gently to combine.
5. Chill for 10–15 minutes before serving for best flavor.

Whether you’re lounging on the patio or entertaining friends, this salad is a burst of freshness that highlights summer’s best produce.

The mint and lime elevate the flavor profile, making it both hydrating and satisfying.

Grilled Kale and Corn Flatbread

This vibrant flatbread is smoky, hearty, and packed with texture. The kale crisps up beautifully on the grill while fresh summer corn adds a sweet crunch.

Topped with creamy ricotta and a drizzle of hot honey, it’s the perfect backyard dinner or appetizer.

Ingredients:

• 1 prepared pizza dough or flatbread
• 2 cups kale, stems removed and leaves torn
• 1 ear corn, kernels cut off
• ½ cup ricotta cheese
• 2 tbsp olive oil
• 1 tbsp hot honey (or regular honey with a pinch of chili flakes)
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high.
2. Brush both sides of the flatbread with olive oil and grill for 2–3 minutes per side until slightly charred.
3. While grilling, toss kale and corn with olive oil, salt, and pepper. Grill in a grill basket or pan until the kale is crispy and the corn is slightly charred, about 5 minutes.
4. Spread ricotta over the grilled flatbread and top with the grilled kale and corn.
5. Drizzle with hot honey and cut into slices. Serve warm.

This flatbread brings together summer’s finest elements in one crispy, creamy, slightly spicy bite.

It’s a fun and elevated way to enjoy kale, especially when paired with seasonal ingredients and the smoky kiss of the grill.

Chilled Kale and Avocado Soup

Cool down on a hot day with this velvety, nutrient-packed chilled soup. Kale blends seamlessly with creamy avocado and cucumber, while a hint of lemon and garlic brings it to life.

Light yet satisfying, this soup is perfect for a quick lunch or a refreshing starter.

Ingredients:

• 1 avocado, peeled and pitted
• 2 cups kale leaves, stems removed
• 1 small cucumber, peeled and chopped
• 1 garlic clove
• Juice of 1 lemon
• 1½ cups cold vegetable broth or water
• 2 tbsp Greek yogurt or coconut milk (optional, for creaminess)
• Salt and pepper to taste

Instructions:

1. In a blender, combine avocado, kale, cucumber, garlic, lemon juice, and broth. Blend until smooth.
2. Add yogurt or coconut milk if using, and blend again.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes.
5. Serve cold, garnished with fresh herbs or a drizzle of olive oil.

Creamy, cool, and loaded with superfoods, this chilled soup is summer in a bowl.

It’s a clever and delicious way to enjoy kale in a form you might not expect—ideal for those blazing-hot days when cooking is the last thing on your mind.

Kale and Strawberry Quinoa Salad

This nutrient-packed salad is a perfect mix of fresh summer fruits and wholesome grains, with kale providing a hearty base.

The sweetness of strawberries and the tang of goat cheese complement the nutty quinoa, while a balsamic glaze adds depth to the flavor. It’s a filling yet light salad, ideal for summer picnics or a healthy lunch.

Ingredients:

• 1 bunch kale, stems removed and chopped
• 1 cup cooked quinoa
• 1 cup fresh strawberries, sliced
• ½ cup goat cheese, crumbled
• ¼ cup sliced almonds, toasted
• ¼ cup balsamic glaze
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss kale with olive oil and lemon juice. Massage until the leaves soften.
2. Add the cooked quinoa, strawberries, goat cheese, and toasted almonds to the kale.
3. Drizzle with balsamic glaze and toss gently to combine.
4. Season with salt and pepper, then serve immediately or refrigerate for 15-20 minutes to chill.

The combination of quinoa’s protein, kale’s fiber, and strawberries’ antioxidants makes this salad a powerhouse.

The tangy goat cheese and sweet balsamic glaze round out the dish, providing a sophisticated flavor profile that’s easy to prepare.

Kale and Cucumber Summer Rolls

These fresh, crunchy summer rolls are perfect for warm evenings. Packed with kale, crunchy cucumber, and refreshing herbs, they’re light but full of flavor.

Paired with a savory peanut dipping sauce, they’re a fun and healthy appetizer or snack to enjoy during the summer.

Ingredients:

• 1 bunch kale, leaves torn
• 1 cucumber, julienned
• 1 small carrot, julienned
• 1/2 cup fresh cilantro leaves
• ½ cup fresh mint leaves
• 8-10 rice paper wrappers
• 2 tbsp sesame oil (for frying, optional)

For the Peanut Dipping Sauce:

• ¼ cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp lime juice
• 1-2 tbsp water (to thin, if needed)

Instructions:

1. Prepare the dipping sauce by whisking together peanut butter, soy sauce, honey, rice vinegar, sesame oil, lime juice, and water until smooth.
2. Fill a shallow dish with warm water. Briefly dip each rice paper wrapper into the water for about 10-15 seconds, then lay flat on a clean surface.
3. Layer a few kale leaves, cucumber, carrot, and herbs in the center of the wrapper.
4. Fold in the sides of the rice paper and roll tightly to seal.
5. Serve immediately with the peanut dipping sauce or refrigerate until ready to serve.

These summer rolls are fresh, customizable, and wonderfully light.

The peanut sauce ties everything together with its creamy, savory profile, making them an ideal snack or appetizer for a hot day.

Kale Pesto Pasta

This vibrant, green pesto is a delicious twist on the classic, with kale taking the place of basil. Blended with garlic, lemon, and walnuts, this pesto packs a punch while remaining creamy and nutty.

Toss it with your favorite pasta for a simple yet indulgent summer dinner.

Ingredients:

• 1 bunch kale, stems removed and leaves roughly chopped
• 1/2 cup walnuts (or pine nuts)
• 2 garlic cloves, minced
• Juice of 1 lemon
• ¼ cup olive oil
• 1/2 cup grated Parmesan cheese
• 1 lb pasta (such as spaghetti or penne)
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions and set aside.
2. In a food processor, combine kale, walnuts, garlic, lemon juice, olive oil, and Parmesan. Process until smooth, adding more olive oil as needed to achieve a creamy consistency.
3. Toss the cooked pasta with the pesto until well coated.
4. Season with salt and pepper to taste and serve immediately, garnished with extra Parmesan and a few fresh basil leaves if desired.

This kale pesto pasta is a great summer dish that’s both nutritious and satisfying.

The walnuts add a nice richness, while the kale provides a fresh, earthy flavor that makes this a healthy, flavorful alternative to traditional pesto pasta.

Kale and Peach Smoothie

This smoothie combines the sweet, juicy goodness of ripe peaches with the earthy crunch of kale.

It’s a perfect breakfast or afternoon snack that’s packed with fiber, vitamins, and antioxidants. Refreshing and naturally sweetened with honey, it’s a great way to start or boost your day on a hot summer morning.

Ingredients:

• 1 ripe peach, pitted and sliced
• 1 handful of kale leaves, stems removed
• 1 banana, peeled
• 1 cup unsweetened almond milk (or your preferred milk)
• 1 tbsp honey (or maple syrup)
• 1 tbsp chia seeds (optional for extra fiber)

Instructions:

1. In a blender, combine the peach, kale, banana, almond milk, honey, and chia seeds (if using).
2. Blend until smooth and creamy, adding more almond milk as needed to reach your desired consistency.
3. Pour into a glass and serve immediately. Optionally, top with extra chia seeds or a few ice cubes for added chill.

This kale and peach smoothie is a sweet, creamy treat that doesn’t skimp on nutrients.

The peach gives it a refreshing burst of flavor, while the kale adds fiber and green goodness, making it a delicious and healthy way to fuel your day.

Kale and Tomato Stuffed Avocados

These stuffed avocados are the perfect balance of creamy, fresh, and savory.

The hearty kale pairs beautifully with juicy summer tomatoes, creating a satisfying filling for ripe avocado halves. It’s a quick, no-cook recipe that’s ideal for summer evenings or when you’re craving a light yet filling meal.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup kale leaves, stems removed and finely chopped
• 1 medium tomato, diced
• ¼ cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a bowl, combine chopped kale, tomato, red onion, olive oil, lime juice, salt, and pepper.
2. Gently mix until the ingredients are well incorporated.
3. Spoon the kale and tomato mixture into the center of each avocado half, filling the cavity.
4. Garnish with fresh cilantro if desired and serve immediately.

These stuffed avocados are a fun, fresh way to enjoy kale while keeping the recipe simple and delicious.

The creamy avocado provides a perfect base, while the kale and tomato filling is light yet flavorful, making it an ideal snack or appetizer for a warm day.

Spicy Kale and Chickpea Tacos

These vibrant tacos bring a little heat with spiced-up kale and crispy chickpeas.

The combination of kale’s earthy flavor, chickpeas’ crunchy texture, and a zesty lime dressing makes these tacos a bold, satisfying meal. They’re a perfect plant-based option for summer taco night or a quick weeknight dinner.

Ingredients:

• 1 bunch kale, stems removed and chopped
• 1 can chickpeas, drained and rinsed
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp olive oil
• 1 tsp chili flakes (optional for extra heat)
• Juice of 1 lime
• Salt and pepper to taste
• 6 small corn tortillas
• ¼ cup crumbled feta or queso fresco (optional)
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Spread chickpeas on a baking sheet, drizzle with olive oil, smoked paprika, cumin, chili flakes, salt, and pepper. Toss to coat evenly.
2. Roast for 20-25 minutes until chickpeas are crispy and golden.
3. While the chickpeas are roasting, sauté kale in a hot pan with a little olive oil for 3-5 minutes until just wilted. Season with salt, pepper, and lime juice.
4. Warm the tortillas on a skillet or in the oven for a few seconds.
5. Assemble the tacos by filling each tortilla with sautéed kale, roasted chickpeas, and crumbled feta (if using).
6. Garnish with fresh cilantro and lime wedges, then serve.

These spicy kale and chickpea tacos are a fun, flavorful twist on traditional taco fillings.

The crispy chickpeas bring a satisfying crunch, while the spiced kale adds a hearty, smoky flavor. They’re a perfect plant-based meal that doesn’t compromise on taste.

Kale and Grilled Chicken Salad with Lemon Vinaigrette

This hearty salad features tender grilled chicken and crisp kale, all tossed in a zesty lemon vinaigrette.

The addition of avocado and roasted sunflower seeds gives it extra texture and richness. It’s the perfect meal for a light yet filling lunch or a dinner on a warm evening.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 bunch kale, stems removed and chopped
• 1 avocado, diced
• ¼ cup roasted sunflower seeds
• 2 tbsp olive oil (for grilling)
• 1 tbsp olive oil (for dressing)
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high. Season chicken breasts with olive oil, salt, and pepper.
2. Grill chicken for 6-7 minutes per side, or until cooked through. Let rest for a few minutes before slicing.
3. While the chicken is grilling, massage the chopped kale with a little olive oil, salt, and pepper until the leaves soften.
4. Prepare the lemon vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
5. To assemble, toss the kale with the vinaigrette, then top with sliced chicken, diced avocado, and roasted sunflower seeds.
6. Serve immediately.

This salad is a great balance of protein, healthy fats, and fiber, making it a fulfilling meal that’s light enough for a hot summer day.

The lemon vinaigrette adds a refreshing zing, complementing the grilled chicken and creamy avocado perfectly.

Kale and Coconut Rice

This flavorful, aromatic rice dish is a simple yet delicious way to incorporate kale into your meals.

The creaminess of coconut milk and the slight crunch of sautéed kale provide a wonderful contrast, making it a great side dish for barbecued meats or a vegetarian main course.

Ingredients:

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth or water
• 1 bunch kale, stems removed and leaves chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• Salt to taste

Instructions:

1. In a medium pot, bring coconut milk and vegetable broth (or water) to a boil.
2. Add rice and a pinch of salt, then reduce heat to low and cover. Cook for about 15 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice is cooking, heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
4. Add the chopped kale to the skillet and cook for an additional 3-4 minutes, just until the kale wilts.
5. Once the rice is cooked, fluff it with a fork and stir in the sautéed kale and onion mixture.
6. Serve warm, and enjoy as a side or main dish.

This kale and coconut rice offers a creamy, comforting dish that’s loaded with flavor and texture.

The rich coconut milk brings out the natural sweetness of the kale, making it a versatile side dish that pairs beautifully with a variety of summer meals.

Kale and Sweet Potato Frittata

This delicious frittata is a perfect way to enjoy kale at breakfast, brunch, or even dinner.

The sweetness of roasted sweet potatoes combines wonderfully with the earthy kale, while eggs bind it all together for a satisfying and nutritious meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and chopped
• 6 large eggs
• 1/2 cup milk (or non-dairy milk)
• 1 tbsp olive oil
• 1 small onion, chopped
• Salt and pepper to taste
• Fresh herbs (optional, such as thyme or parsley)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender.
3. While the sweet potatoes roast, heat a bit of olive oil in a skillet over medium heat. Sauté chopped onion until soft, about 5 minutes.
4. Add the chopped kale to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and set aside.
5. In a bowl, whisk together eggs, milk, salt, and pepper.
6. Once the sweet potatoes are done, remove them from the oven and add them to the skillet with kale and onions. Pour the egg mixture over the vegetables.
7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
8. Garnish with fresh herbs, slice, and serve warm.

This kale and sweet potato frittata is a great way to start your day, and it’s hearty enough to serve for a weekend brunch or light dinner.

The roasted sweet potatoes add a natural sweetness that balances the savory kale, making this frittata rich and satisfying.

Kale and Avocado Toast with Poached Egg

This simple yet satisfying breakfast or brunch option brings together creamy avocado, tender kale, and a perfectly poached egg atop crispy toast.

It’s a healthy and delicious way to start the day, providing a balance of protein, healthy fats, and fiber.

Ingredients:

• 2 slices whole-grain bread (or your choice of bread)
• 1 avocado, peeled and pitted
• 1 cup kale leaves, stems removed and chopped
• 2 eggs (for poaching)
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional, for garnish)

Instructions:

1. Toast the slices of bread to your desired crispiness.
2. While the bread is toasting, sauté the kale in olive oil over medium heat for 2-3 minutes, just until wilted. Season with salt, pepper, and a squeeze of lemon juice.
3. To poach the eggs, bring a pot of water to a simmer. Add a splash of vinegar and gently lower each egg into the water. Cook for 3-4 minutes for a soft poached egg.
4. Mash the avocado in a bowl and spread it generously over the toasted bread.
5. Top each slice of avocado toast with the sautéed kale and a poached egg. Sprinkle with red pepper flakes for a little extra heat if desired.
6. Serve immediately.

This kale and avocado toast with a poached egg is an easy-to-make, nutrient-packed dish that’s perfect for any time of the day.

The rich avocado, tender kale, and creamy egg combine for a wholesome and energizing meal.

Kale and Tomato Gazpacho

This chilled, refreshing gazpacho combines the crispness of summer vegetables with the earthiness of kale.

It’s a light and healthy soup, perfect for hot summer days when you want something cooling and nourishing.

Ingredients:

• 1 bunch kale, stems removed and chopped
• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• ½ red onion, chopped
• 1 clove garlic, minced
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 2 cups cold water or vegetable broth
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions:

1. In a blender or food processor, combine kale, tomatoes, cucumber, bell pepper, red onion, garlic, red wine vinegar, and olive oil.
2. Add cold water or vegetable broth, and blend until smooth.
3. Season with salt and pepper to taste. If the soup is too thick, add more liquid to reach your desired consistency.
4. Chill in the refrigerator for at least 1 hour before serving.
5. Garnish with fresh basil or cilantro and serve chilled.

This kale and tomato gazpacho is a vibrant and refreshing way to enjoy raw vegetables on a hot day.

Packed with vitamins and antioxidants, it’s an ideal summer soup that’s both cooling and nourishing.

Kale, Corn, and Black Bean Salad

This colorful and hearty salad is filled with the flavors of summer: sweet corn, black beans, and kale, all tossed in a tangy lime dressing.

It’s an excellent side dish for barbecues or a satisfying main dish when you’re craving something light yet filling.

Ingredients:

• 2 cups kale leaves, stems removed and chopped
• 1 cup corn kernels (fresh, grilled, or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• ½ red onion, finely chopped
• 1 avocado, diced
• 1 tbsp olive oil
• Juice of 1 lime
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine the chopped kale, corn kernels, black beans, red onion, and avocado.
2. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro and serve immediately, or chill for 15-20 minutes for enhanced flavor.

This kale, corn, and black bean salad is a burst of color and flavor that perfectly captures the essence of summer.

It’s a hearty, nutrient-packed salad that’s both satisfying and refreshing, with a touch of spice from the cumin and lime.

Kale and Mango Smoothie Bowl

This refreshing smoothie bowl is packed with tropical flavors and nutritional benefits.

The blend of kale, mango, and banana is a perfect combination to start your day, providing a boost of vitamins, fiber, and antioxidants. Topped with granola, coconut flakes, and chia seeds, this smoothie bowl is as delicious as it is nourishing.

Ingredients:

• 1 handful kale leaves, stems removed
• 1 ripe mango, peeled and chopped
• 1 banana, sliced
• 1 cup almond milk (or any preferred milk)
• 1 tbsp honey or maple syrup (optional)
• Toppings: granola, coconut flakes, chia seeds, fresh fruit

Instructions:

1. In a blender, combine kale, mango, banana, almond milk, and honey (if using). Blend until smooth and creamy.
2. Pour the smoothie into a bowl.
3. Top with granola, coconut flakes, chia seeds, and any additional fresh fruit you like.
4. Serve immediately.

This kale and mango smoothie bowl is a fun, colorful way to enjoy kale while getting a refreshing burst of tropical flavors.

It’s a perfect breakfast or post-workout snack that keeps you full and energized.

Kale and Grilled Vegetable Wraps

These vibrant wraps are filled with grilled vegetables, including zucchini, bell peppers, and eggplant, paired with fresh kale and a tangy hummus spread.

It’s a light yet satisfying meal perfect for a summer picnic or a quick, healthy lunch.

Ingredients:

• 1 bunch kale, stems removed and chopped
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 eggplant, sliced
• 4 whole wheat wraps or tortillas
• ½ cup hummus
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Drizzle the zucchini, bell pepper, and eggplant slices with olive oil, salt, and pepper.
2. Grill the vegetables for 5-6 minutes per side, or until tender and charred.
3. While the vegetables are grilling, massage the kale with a little olive oil and lemon juice, if desired, to soften it.
4. Spread hummus evenly over each wrap.
5. Once the vegetables are done, layer them on top of the hummus, and add a handful of massaged kale.
6. Roll the wraps tightly, slice, and serve immediately.

These kale and grilled vegetable wraps are a healthy, filling meal that combines smoky, grilled vegetables with fresh greens and a creamy hummus spread.

They’re easy to prepare and perfect for a light, on-the-go summer meal.

Kale and Watermelon Salad with Feta

This kale and watermelon salad is a refreshing, sweet-and-savory combination that’s perfect for hot summer days.

The juicy watermelon pairs beautifully with the crisp kale and salty feta cheese, while the balsamic glaze ties everything together with a rich, tangy finish.

Ingredients:

• 2 cups kale leaves, stems removed and chopped
• 3 cups watermelon, cubed
• ¼ cup crumbled feta cheese
• ¼ cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chopped kale, watermelon cubes, feta, and red onion.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 10-15 minutes for a chilled salad.

This kale and watermelon salad is the perfect balance of sweet, salty, and savory flavors.

The crispness of the kale and the juiciness of the watermelon make it an ideal side dish or light meal for a summer gathering.

Kale and Cucumber Summer Rolls

These fresh and light summer rolls are perfect for a hot day when you want a healthy, no-cook meal.

The crunchy kale and cucumber, paired with fresh herbs and a light dipping sauce, make for a refreshing and satisfying dish. These rolls are perfect as an appetizer, snack, or light lunch.

Ingredients:

• 1 bunch kale, stems removed and leaves chopped
• 1 cucumber, julienned
• 1 avocado, sliced
• 1 small carrot, julienned
• 10-12 rice paper wraps
• Fresh mint and cilantro leaves
• 1/4 cup peanut butter (for dipping sauce)
• 2 tbsp soy sauce
• 1 tsp honey
• Juice of 1 lime

Instructions:

1. Prepare the dipping sauce by whisking together peanut butter, soy sauce, honey, and lime juice in a small bowl. Add a little water to thin it out if needed.
2. Fill a shallow dish with warm water. Dip one rice paper wrap in the water for about 5 seconds, then place it on a flat surface.
3. Layer a few leaves of kale, cucumber, avocado, carrot, and herbs in the center of the wrap.
4. Fold in the sides and tightly roll up the rice paper to form a neat, sealed roll.
5. Repeat with the remaining rice paper wraps and ingredients.
6. Serve the rolls with the peanut dipping sauce.

These kale and cucumber summer rolls are a light, healthy option that’s packed with fresh ingredients and a creamy, tangy dipping sauce.

They’re easy to prepare and perfect for a light lunch or party appetizer.

Kale and Quinoa Stuffed Peppers

These stuffed peppers are a hearty and nutritious meal, filled with kale, quinoa, and a mix of savory spices.

The quinoa provides a great source of protein, and the kale adds an earthy flavor, making these stuffed peppers a satisfying dish for a summer dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 2 cups kale leaves, stems removed and chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, chopped
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• ½ cup shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. In a skillet, sauté chopped onion in a little olive oil until soft. Add the chopped kale and cook until wilted, about 3-4 minutes.
3. In a large bowl, combine cooked quinoa, black beans, sautéed kale, cumin, paprika, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa mixture, packing it tightly.
5. If using cheese, sprinkle some over the top of each stuffed pepper.
6. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Serve warm.

These kale and quinoa stuffed peppers are a nutritious, filling dish that’s perfect for a light summer dinner.

The combination of quinoa, black beans, and kale makes for a hearty meal, while the bell peppers add a touch of sweetness and color.

Kale and Pineapple Chicken Skewers

These sweet and savory chicken skewers are marinated in a tropical pineapple glaze, and paired with tender pieces of kale for a delicious and healthy summer grilling option.

The pineapple glaze adds a sweet tang, perfectly complementing the earthiness of the kale and the smokiness from grilling.

Ingredients:

• 2 chicken breasts, cut into 1-inch cubes
• 1 bunch kale, stems removed and chopped into large pieces
• 1 cup pineapple chunks (fresh or canned)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a blender or food processor, combine pineapple chunks, soy sauce, honey, olive oil, garlic, salt, and pepper. Blend until smooth.
2. Place the chicken cubes in a bowl and pour half of the marinade over the chicken. Let it marinate for at least 30 minutes.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated chicken cubes and pieces of kale onto the skewers, alternating between the two.
5. Grill the skewers for about 6-8 minutes per side, or until the chicken is fully cooked and the kale is slightly charred.
6. Serve with the remaining pineapple marinade on the side for dipping.

These kale and pineapple chicken skewers are a delightful combination of sweet and savory flavors, making them a perfect choice for a summer barbecue.

The marinated chicken is tender and flavorful, while the grilled kale adds a smoky crunch.

Kale and Beet Salad with Goat Cheese

This earthy and refreshing salad combines the vibrant flavors of roasted beets, creamy goat cheese, and crispy kale.

With a tangy balsamic dressing, it’s a perfect summer side dish that’s packed with nutrients and flavor.

Ingredients:

• 2 medium beets, peeled and cubed
• 1 bunch kale, stems removed and chopped
• ¼ cup goat cheese, crumbled
• ¼ cup walnuts, chopped
• 2 tbsp olive oil (for roasting beets)
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil (for dressing)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes with 2 tbsp olive oil, salt, and pepper. Roast in the oven for 25-30 minutes, or until tender, stirring halfway through.
2. While the beets are roasting, massage the kale with olive oil, salt, and pepper to soften the leaves.
3. In a small bowl, whisk together balsamic vinegar and olive oil to create the dressing.
4. Once the beets are roasted and cooled slightly, toss the kale with the balsamic dressing, crumbled goat cheese, and walnuts.
5. Add the roasted beets to the salad and serve immediately.

This kale and beet salad with goat cheese is an earthy, satisfying dish perfect for summer.

The sweetness of the roasted beets pairs beautifully with the tangy goat cheese, while the walnuts add a bit of crunch. The balsamic dressing ties everything together with a touch of acidity.

Kale and Pesto Pasta

This quick and flavorful pasta dish features a fresh kale pesto that’s both vibrant and nutrient-packed.

The pesto’s garlic, nuts, and olive oil blend perfectly with the hearty kale, making it a fantastic summer meal that’s easy to prepare.

Ingredients:

• 1 bunch kale, stems removed and chopped
• 2 cups cooked pasta (penne, spaghetti, or your choice)
• 1/4 cup pine nuts (or walnuts)
• 1 garlic clove
• 1/3 cup olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a food processor, blend together kale, pine nuts, garlic, olive oil, and Parmesan cheese. Process until smooth. Season with salt and pepper to taste.
2. Toss the cooked pasta with the kale pesto until well coated.
3. Serve with extra Parmesan and a drizzle of olive oil, if desired.

Kale and pesto pasta is a wonderful summer meal that’s both simple and flavorful.

The kale pesto is a healthy twist on the traditional basil pesto, and it’s packed with nutrients. This dish is perfect for a light lunch or dinner, especially when paired with a fresh side salad.

Kale and Shrimp Stir-Fry

This kale and shrimp stir-fry is a quick and flavorful dinner option that combines the earthy kale with juicy shrimp and colorful vegetables.

The dish is tossed in a savory sauce that enhances the natural flavors, making it a healthy and delicious choice for summer.

Ingredients:

• 1 bunch kale, stems removed and chopped
• 1 lb shrimp, peeled and deveined
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp ginger, grated
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add garlic, onion, and bell pepper. Sauté for 3-4 minutes, until softened.
3. Add the chopped kale and cook for another 2-3 minutes, just until wilted.
4. In a small bowl, whisk together soy sauce, rice vinegar, honey, and grated ginger to create the sauce.
5. Return the shrimp to the skillet and pour the sauce over the vegetables and shrimp. Toss everything to coat evenly and cook for another 2 minutes.
6. Garnish with sesame seeds, if desired, and serve immediately.

This kale and shrimp stir-fry is a quick, satisfying, and healthy dinner option. The kale adds a nutritious punch, while the shrimp provides lean protein.

The savory sauce ties everything together, making this dish a perfect summer meal.