26+ Delicious Summer Kale Salad Recipes to Keep You Refreshed

As the summer months roll in, there’s nothing quite as refreshing and nourishing as a vibrant salad packed with fresh, nutrient-dense ingredients.

Kale, known for its hearty texture and impressive health benefits, is the perfect base for a wide variety of summer salads.

Whether you’re looking for a light and crisp side dish or a hearty main course, kale can be paired with a variety of fruits, vegetables, nuts, and proteins to create an array of mouthwatering salads.

In this article, we’ve compiled over 26+ irresistible summer kale salad recipes that are sure to elevate your warm-weather meals.

From tangy citrus dressings to creamy avocado toppings, these recipes are as versatile as they are delicious.

So, grab your kale, and let’s dive into the world of fresh, vibrant, and healthy summer salads!

26+ Delicious Summer Kale Salad Recipes to Keep You Refreshed

Whether you’re hosting a summer BBQ, preparing a quick and easy lunch, or just craving a healthy snack, these 26+ kale salad recipes have something for everyone.

With a mix of seasonal fruits, hearty grains, lean proteins, and fresh herbs, these salads are not only delicious but also packed with nutrients to keep you energized all summer long.

Kale, with its high fiber content and abundance of vitamins, serves as the perfect canvas for a variety of vibrant ingredients, making it the ultimate summer salad base.

So, next time you’re looking to refresh your meal plan, try one of these creative and flavorful kale salads—they’re sure to impress your taste buds and leave you feeling satisfied!

Kale & Mango Citrus Salad

This vibrant and refreshing kale salad combines the sweetness of ripe mango with a tangy citrus dressing. Perfect for a summer lunch or as a side dish to any BBQ, it’s full of nutrients, fiber, and antioxidants.

The creamy avocado adds richness, while the toasted almonds provide a satisfying crunch.

Ingredients:

• 4 cups of curly kale, stems removed and chopped
• 1 ripe mango, peeled and diced
• 1 avocado, sliced
• 1/4 cup sliced almonds, toasted
• 1/2 red onion, thinly sliced
• Juice of 1 orange
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a pinch of salt for about 2-3 minutes to soften the leaves.
2. In a small bowl, whisk together the orange juice, lime juice, olive oil, honey, salt, and pepper until the dressing is smooth.
3. In a large salad bowl, combine the kale, diced mango, avocado slices, and red onion.
4. Drizzle the citrus dressing over the salad and toss gently to combine.
5. Top the salad with toasted almonds before serving.

This kale salad is not only packed with fresh flavors, but it’s also light and full of healthy fats and fiber.

The combination of sweet mango, creamy avocado, and zesty citrus dressing makes it a perfect dish for hot summer days. Serve this at your next picnic, BBQ, or as a standalone meal for a refreshing, nourishing option.

Kale & Roasted Sweet Potato Salad

This hearty kale salad is an ideal combination of savory and sweet. Roasted sweet potatoes add depth and warmth to the fresh, crisp kale, while the tangy balsamic vinaigrette ties the dish together.

It’s a perfect salad to enjoy at any summer gathering, or as a satisfying and filling meal.

Ingredients:

• 4 cups of lacinato (dinosaur) kale, chopped
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• 1/4 cup pumpkin seeds
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the sweet potato cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, turning halfway, until tender and slightly caramelized.
2. In a small bowl, whisk together balsamic vinegar, Dijon mustard, olive oil, honey, salt, and pepper until well combined.
3. Massage the chopped kale with a little salt for a few minutes to tenderize it.
4. In a large salad bowl, toss the kale with the roasted sweet potatoes, crumbled feta cheese, and pumpkin seeds.
5. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.

This roasted sweet potato kale salad is comforting yet refreshing, offering a perfect balance of flavors and textures.

The warm sweetness of the roasted sweet potatoes contrasts beautifully with the fresh, slightly bitter kale, while the feta and pumpkin seeds add both richness and crunch. A perfect dish for a cozy summer evening or as a meal prep for the week.

Kale & Grilled Peach Salad

The combination of grilled peaches and kale is simply divine.

This salad brings together the smoky sweetness of peaches with the freshness of kale, making it a standout choice for any summer occasion. The tangy goat cheese and crunchy walnuts add an extra layer of flavor, making this salad perfect for a light, satisfying meal.

Ingredients:

• 4 cups of kale, chopped
• 2 ripe peaches, halved and pitted
• 1 tablespoon olive oil
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts, toasted
• 1 tablespoon honey
• 2 tablespoons white balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Brush the peach halves with olive oil and season with salt and pepper.
3. Grill the peaches for about 2-3 minutes on each side until they have grill marks and are softened.
4. In a small bowl, whisk together the honey, white balsamic vinegar, salt, and pepper.
5. Massage the kale with a pinch of salt to soften the leaves.
6. Slice the grilled peaches and add them to the kale along with the crumbled goat cheese and toasted walnuts.
7. Drizzle the dressing over the salad and toss gently.

Grilled peach kale salad is a delightful mix of savory and sweet flavors. The smoky grilled peaches are a beautiful contrast to the earthy kale, and the creamy goat cheese adds a rich, tangy bite.

Topped with crunchy walnuts and a drizzle of honey balsamic dressing, this salad offers a delicious, refreshing option for those warm summer days. Perfect as a starter, side dish, or light meal, it’s sure to become a summer favorite.

Kale & Cucumber Feta Salad

This crisp, light, and refreshing kale salad is the perfect way to cool down on hot summer days.

The combination of refreshing cucumber, briny feta cheese, and tangy lemon dressing makes it a great side dish or a standalone meal. It’s a simple, healthy salad that’s quick to prepare and full of flavor.

Ingredients:

• 4 cups of kale, chopped
• 1 cucumber, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a pinch of salt for a few minutes to soften the leaves.
2. In a large salad bowl, combine the kale, sliced cucumber, crumbled feta cheese, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until smooth.
4. Drizzle the dressing over the salad and toss gently to combine.

This kale and cucumber salad is a perfect light and healthy option for summer. The cool, crisp cucumber pairs beautifully with the slightly bitter kale, while the feta adds a creamy, salty punch.

The lemon dressing brings everything together, making it a zesty, refreshing salad. Whether you serve it as a side to grilled chicken or enjoy it on its own, it’s a versatile dish that can be made in minutes.

Kale & Strawberries with Almond Poppy Seed Dressing

Sweet and tangy strawberries combined with fresh kale make this salad a delightful choice for a summer meal.

The addition of slivered almonds and the unique poppy seed dressing gives this dish a rich, nutty flavor and extra crunch. It’s an excellent choice for a light lunch or a side dish at a summer gathering.

Ingredients:

• 4 cups of kale, chopped
• 1 cup of fresh strawberries, sliced
• 1/4 cup slivered almonds, toasted
• 2 tablespoons poppy seeds
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Massage the kale with a pinch of salt to soften it, about 2-3 minutes.
2. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, honey, salt, and pepper.
3. Stir in the poppy seeds to the dressing until well combined.
4. In a large salad bowl, toss the kale with the sliced strawberries and slivered almonds.
5. Drizzle the almond poppy seed dressing over the salad and toss gently.

The combination of fresh strawberries and kale in this salad is vibrant and full of flavor, making it a refreshing option for any summer meal.

The toasted almonds give it a satisfying crunch, while the creamy, tangy poppy seed dressing ties everything together. This salad is perfect for a picnic or BBQ, and it’s sure to be a crowd-pleaser with its sweet and savory flavors.

Kale & Grilled Corn Salad with Avocado

This hearty yet fresh kale salad is the ultimate summer dish.

Grilled corn brings a smoky flavor, while creamy avocado adds richness, and the tangy lime dressing brightens up the whole dish. It’s a beautiful combination of textures and flavors that will become a go-to recipe for summer gatherings.

Ingredients:

• 4 cups of kale, chopped
• 2 ears of corn, husked and grilled
• 1 avocado, diced
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Grill the corn for 10-12 minutes, turning occasionally, until the kernels are slightly charred. Let the corn cool, then slice off the kernels.
2. Massage the kale with a pinch of salt for a few minutes to tenderize it.
3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until smooth.
4. In a large salad bowl, combine the kale, grilled corn kernels, diced avocado, red bell pepper, and cilantro.
5. Drizzle the lime dressing over the salad and toss gently.

This grilled corn kale salad is both refreshing and filling, making it the perfect dish for a summer picnic or BBQ. The smoky corn adds depth and flavor, while the creamy avocado brings richness to the dish.

The cilantro and lime dressing gives it a fresh, vibrant finish that perfectly balances the other ingredients. Whether served as a side or a main dish, this salad is a true summer delight.

Kale & Quinoa Summer Salad

This protein-packed kale and quinoa salad is bursting with fresh ingredients, making it an ideal choice for a light, nutritious summer meal.

The combination of hearty quinoa, earthy kale, and fresh vegetables, topped off with a zesty lemon-tahini dressing, provides a perfect balance of flavors and textures.

Ingredients:

• 4 cups of kale, chopped
• 1 cup cooked quinoa, cooled
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon sesame seeds
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a pinch of salt for 2-3 minutes to soften the leaves.
2. In a large bowl, combine the kale, cooked quinoa, diced cucumber, diced red bell pepper, and fresh parsley.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper until smooth and creamy.
4. Drizzle the tahini dressing over the salad and toss gently to combine.
5. Sprinkle sesame seeds over the top for an added crunch.

This kale and quinoa salad is as satisfying as it is healthy, offering a great balance of protein, fiber, and healthy fats.

The quinoa adds a nutty base, while the kale provides an earthy punch. The creamy tahini dressing adds depth, and the sesame seeds bring a touch of crunch. Perfect for meal prep or as a refreshing lunch or dinner option during the summer months.

Kale & Watermelon Feta Salad

Sweet, juicy watermelon pairs wonderfully with the earthy taste of kale in this refreshing salad.

The feta cheese adds a creamy, salty bite that complements the natural sweetness of the watermelon, making this salad an excellent choice for summer gatherings or as a light side dish.

Ingredients:

• 4 cups of kale, chopped
• 2 cups of watermelon, cubed
• 1/4 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a pinch of salt for 2-3 minutes to tenderize it.
2. In a large bowl, combine the kale, cubed watermelon, crumbled feta cheese, sliced red onion, and chopped mint.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.

This kale and watermelon salad is the epitome of summer in a bowl. The combination of juicy watermelon and salty feta creates a beautiful contrast, while the fresh mint adds a burst of herbal flavor.

The balsamic vinegar dressing enhances the natural sweetness of the watermelon, making this salad a vibrant and light option for any summer meal or BBQ.

Kale & Avocado Chickpea Salad

This kale and avocado chickpea salad is packed with plant-based protein, healthy fats, and fiber.

The creamy avocado pairs beautifully with the crunchy kale, and the addition of chickpeas makes it both filling and satisfying. Tossed in a tangy lemon dressing, this salad is the perfect meal for a light summer lunch or dinner.

Ingredients:

• 4 cups of kale, chopped
• 1 cup canned chickpeas, drained and rinsed
• 1 avocado, diced
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Massage the kale with a pinch of salt for a few minutes to soften it.
2. In a large bowl, combine the kale, chickpeas, diced avocado, and halved cherry tomatoes.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.

This kale and avocado chickpea salad is an excellent way to enjoy the nutritional benefits of fresh, whole foods.

The chickpeas provide a hearty base, while the creamy avocado adds richness. The lemon dressing ties the salad together with a fresh, tangy finish. Perfect for meal prep or as a light, satisfying dish on a warm summer day.

Kale & Tomato Basil Salad with Pesto Dressing

This kale and tomato basil salad is bursting with fresh, vibrant summer flavors.

The rich pesto dressing elevates the dish, offering a creamy and herbaceous contrast to the earthy kale and sweet, juicy tomatoes. It’s a perfect combination of textures, with crunchy kale, tender tomatoes, and a smooth, flavorful pesto dressing.

Ingredients:

• 4 cups of kale, chopped
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• 2 tablespoons pesto (store-bought or homemade)

Instructions:

1. Massage the kale with a pinch of salt for 2-3 minutes to soften it.
2. In a large bowl, combine the kale, halved cherry tomatoes, and fresh basil.
3. In a small bowl, whisk together the pesto, olive oil, red wine vinegar, salt, and pepper until smooth.
4. Drizzle the pesto dressing over the salad and toss gently to combine.

This kale and tomato basil salad is bursting with fresh, summery goodness. The pesto dressing adds an herbaceous richness that complements the juicy tomatoes and earthy kale. It’s a fantastic side dish for a BBQ or a light, refreshing meal on its own.

The combination of textures and flavors makes this salad a crowd-pleaser and a go-to for any summer gathering.

Kale & Roasted Beet Salad with Goat Cheese

This vibrant kale salad is full of earthy flavors and satisfying textures. Roasted beets bring a sweet and smoky depth, while the creamy goat cheese and crunchy walnuts provide additional richness and crunch.

The tangy dressing ties everything together, making this salad a hearty and delicious choice for a summer meal.

Ingredients:

• 4 cups of kale, chopped
• 2 medium beets, roasted and diced
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for 45-50 minutes until tender. Once cooled, peel and dice the beets.
2. Massage the kale with a pinch of salt for 2-3 minutes to tenderize it.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until smooth.
4. In a large bowl, toss the kale with the roasted beets, crumbled goat cheese, and toasted walnuts.
5. Drizzle the dressing over the salad and toss gently to combine.

This kale and roasted beet salad is a beautiful, nutritious dish full of flavor. The earthy roasted beets are complemented perfectly by the creamy goat cheese, while the toasted walnuts provide a satisfying crunch.

The tangy balsamic vinaigrette ties all the elements together, creating a perfect balance of sweet, savory, and crunchy textures. It’s a filling salad that can be enjoyed on its own or as a side to any meal.

Kale & Pineapple Salsa Salad

This tropical-inspired kale salad combines the refreshing sweetness of pineapple with the earthy kale and a zesty lime dressing.

It’s light, vibrant, and full of flavor, making it a perfect choice for summer gatherings, BBQs, or as a quick and healthy lunch. The pineapple salsa adds a refreshing kick, while the crunchy kale provides a hearty base.

Ingredients:

• 4 cups of kale, chopped
• 1 cup fresh pineapple, diced
• 1/2 red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a pinch of salt for 2-3 minutes to soften it.
2. In a small bowl, combine the diced pineapple, red onion, and cilantro. Add a pinch of salt and chili flakes (if using), and toss to combine.
3. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper to make the dressing.
4. In a large salad bowl, toss the kale with the pineapple salsa and drizzle with the lime dressing.
5. Toss gently to combine and serve immediately.

This kale and pineapple salsa salad is a refreshing and tropical twist on a classic green salad.

The combination of sweet pineapple, zesty lime, and fresh cilantro creates a burst of flavor, while the earthy kale adds a hearty base. It’s the perfect salad to serve at a summer BBQ or picnic, offering a delicious balance of fresh, tangy, and slightly spicy flavors.

Kale & Avocado Chickpea Caesar Salad

This refreshing take on a classic Caesar salad swaps out the traditional lettuce for hearty kale and uses creamy avocado as a base for the dressing.

The crunchy chickpeas provide a satisfying texture, making it a unique, healthier twist on a beloved dish.

Ingredients:

• 4 cups of kale, chopped
• 1 cup roasted chickpeas (store-bought or homemade)
• 1 avocado, mashed
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup croutons (optional)

Instructions:

1. Massage the chopped kale with a pinch of salt for 2-3 minutes to soften the leaves.
2. In a small bowl, whisk together the mashed avocado, olive oil, lemon juice, nutritional yeast, Dijon mustard, salt, and pepper until smooth and creamy.
3. Toss the kale with the avocado dressing, ensuring the kale is well-coated.
4. Top with roasted chickpeas and croutons (optional), then serve immediately.

This kale and avocado chickpea Caesar salad is a healthy and delicious alternative to traditional Caesar salads.

The creamy avocado dressing offers a rich, satisfying flavor while the roasted chickpeas add crunch. It’s a filling and nutrient-dense option for those looking for a lighter take on the classic dish.

Kale & Apple Walnut Salad with Maple Vinaigrette

This autumn-inspired kale salad brings together crisp apples, crunchy walnuts, and a sweet maple vinaigrette.

The earthy kale balances out the sweetness of the apples and the richness of the walnuts, creating a harmonious, flavorful salad that’s perfect for fall or any cool summer evening.

Ingredients:

• 4 cups of kale, chopped
• 1 large apple (Granny Smith or Honeycrisp), thinly sliced
• 1/4 cup walnuts, toasted
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a pinch of salt for 2-3 minutes to soften the leaves.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper to create the dressing.
3. In a large salad bowl, combine the kale, sliced apples, and toasted walnuts.
4. Drizzle the maple vinaigrette over the salad and toss gently to combine.

This kale and apple walnut salad is a perfect balance of sweetness, crunch, and earthiness.

The maple vinaigrette brings a lovely sweetness that pairs beautifully with the tart apples and the crunch of the toasted walnuts. Whether served as a side dish or as a light lunch, this salad is perfect for any season and will leave you feeling refreshed and satisfied.

Kale & Grilled Chicken Salad with Avocado Lime Dressing

Packed with protein and healthy fats, this kale and grilled chicken salad is a filling yet refreshing option for a light dinner or lunch.

The creamy avocado lime dressing adds a rich, tangy flavor that perfectly complements the smoky grilled chicken, making it a flavorful and satisfying meal.

Ingredients:

• 4 cups of kale, chopped
• 1 grilled chicken breast, sliced
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 tablespoon Greek yogurt
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a pinch of salt for 2-3 minutes to soften the leaves.
2. In a small bowl, whisk together the olive oil, lime juice, Greek yogurt, salt, and pepper to make the dressing.
3. In a large bowl, combine the kale, grilled chicken slices, diced avocado, red onion, and cherry tomatoes.
4. Drizzle the avocado lime dressing over the salad and toss gently to combine.

This kale and grilled chicken salad is a protein-packed, nutrient-rich dish that combines fresh, vibrant ingredients with a creamy, tangy dressing.

The grilled chicken adds heartiness, while the avocado and lime dressing bring a refreshing twist to each bite. This salad is perfect for a filling, healthy meal that doesn’t skimp on flavor.

Kale & Roasted Sweet Potato Salad with Tahini Dressing

This kale and roasted sweet potato salad is a hearty yet refreshing option, perfect for a filling lunch or dinner.

The roasted sweet potatoes add a delicious caramelized sweetness, while the creamy tahini dressing offers a nutty richness that perfectly complements the earthy kale.

Ingredients:

• 4 cups of kale, chopped
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/4 teaspoon cinnamon
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon honey (optional)
• 1 tablespoon water (to thin the dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, cinnamon, paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and golden.
3. Massage the chopped kale with a pinch of salt for 2-3 minutes to soften it.
4. In a small bowl, whisk together the tahini, lemon juice, honey, salt, and water until smooth and creamy.
5. In a large bowl, combine the roasted sweet potatoes with the kale. Drizzle with the tahini dressing and toss gently.

This kale and roasted sweet potato salad is rich in flavor and packed with nutrients.

The sweet potatoes provide a satisfying sweetness, and the tahini dressing adds a creamy, nutty element that ties everything together. Perfect for a fall-inspired meal or a hearty salad option, it’s a comforting dish that is both nourishing and filling.

Kale & Mango Salad with Coconut Dressing

This tropical-inspired kale salad is a burst of sunshine in a bowl, combining the sweetness of mango with the earthiness of kale.

The coconut dressing adds a creamy, tropical flair, making this salad a refreshing and satisfying choice for a summer lunch or dinner.

Ingredients:

• 4 cups of kale, chopped
• 1 ripe mango, peeled and diced
• 1/4 cup shredded coconut, toasted
• 1/4 cup red bell pepper, diced
• 1 tablespoon olive oil
• 2 tablespoons coconut milk
• Juice of 1 lime
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a pinch of salt for 2-3 minutes to soften it.
2. In a small bowl, whisk together the olive oil, coconut milk, lime juice, honey, salt, and pepper until smooth.
3. In a large bowl, combine the kale, diced mango, red bell pepper, and toasted shredded coconut.
4. Drizzle the coconut dressing over the salad and toss gently.

This kale and mango salad is a refreshing and sweet dish that combines tropical flavors with fresh greens.

The creamy coconut dressing pairs wonderfully with the juicy mango and adds richness to the earthy kale. The toasted coconut adds texture and crunch, making this salad a vibrant, flavorful choice for summer meals or BBQs.

Kale & Shrimp Salad with Lemon Garlic Dressing

This light yet satisfying salad combines protein-packed shrimp with the hearty crunch of kale, creating a balanced and flavorful dish.

The zesty lemon garlic dressing brings brightness and depth to the salad, making it perfect for a refreshing summer dinner or lunch.

Ingredients:

• 4 cups of kale, chopped
• 1/2 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup cherry tomatoes, halved

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove from heat and set aside.
2. Massage the chopped kale with a pinch of salt for 2-3 minutes to soften it.
3. In a small bowl, whisk together the lemon juice, Dijon mustard, garlic, salt, and pepper.
4. In a large bowl, combine the kale, cooked shrimp, and halved cherry tomatoes.
5. Drizzle the lemon garlic dressing over the salad and toss gently to combine.

This kale and shrimp salad is packed with protein and bursting with bright, fresh flavors.

The shrimp add a delicious, savory element, while the lemon garlic dressing offers a tangy finish that ties everything together. Perfect for a light dinner or a quick lunch, this salad is both nutritious and satisfying, with just the right amount of zest to keep things interesting.

Kale & Roasted Brussels Sprout Salad with Apple Cider Vinaigrette

This warm kale and roasted Brussels sprout salad is a hearty yet healthy dish that combines the earthy flavors of kale and Brussels sprouts with a tangy apple cider vinaigrette.

The roasted Brussels sprouts bring a savory depth, while the dressing adds a bright and flavorful contrast.

Ingredients:

• 4 cups of kale, chopped
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup walnuts, toasted
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the Brussels sprouts for 20-25 minutes, shaking the pan halfway through, until crispy and golden brown.
3. Massage the chopped kale with a pinch of salt for 2-3 minutes to soften the leaves.
4. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper until smooth.
5. In a large salad bowl, toss the roasted Brussels sprouts and toasted walnuts with the kale. Drizzle with the apple cider vinaigrette and toss gently.

This kale and roasted Brussels sprout salad is perfect for cooler days and is full of rich, savory flavors. The Brussels sprouts offer a satisfying crunch, while the kale adds a hearty base.

The tangy apple cider vinaigrette brings balance and brightness, and the toasted walnuts add an extra layer of texture. It’s a filling and nutritious salad that’s both comforting and energizing.

Kale & Cantaloupe Salad with Lime Mint Dressing

This refreshing and fruity kale salad combines the sweet juiciness of cantaloupe with the earthiness of kale, creating a vibrant dish perfect for summer.

The lime mint dressing ties everything together with a citrusy and herbal kick, making this a unique and refreshing salad.

Ingredients:

• 4 cups of kale, chopped
• 2 cups cantaloupe, cubed
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a pinch of salt for 2-3 minutes to tenderize it.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until smooth.
3. In a large salad bowl, combine the kale, cantaloupe, red onion, and fresh mint.
4. Drizzle the lime mint dressing over the salad and toss gently to combine.

This kale and cantaloupe salad is the perfect combination of sweet, savory, and refreshing.

The cantaloupe adds a burst of juicy sweetness that pairs perfectly with the earthy kale, while the lime mint dressing adds a tangy and fragrant finish. It’s a light and hydrating salad ideal for hot summer days, and the mint provides a refreshing touch that enhances the natural sweetness of the cantaloupe.

Kale & Carrot Ginger Salad with Sesame Dressing

This kale and carrot salad is a crunchy, flavorful option that’s perfect for a light lunch or side dish.

The vibrant carrots pair beautifully with the earthy kale, and the ginger sesame dressing adds a zesty and nutty flavor that enhances the natural sweetness of the carrots.

Ingredients:

• 4 cups of kale, chopped
• 2 large carrots, peeled and julienned or grated
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce or tamari
• 1 teaspoon fresh ginger, grated
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a pinch of salt for 2-3 minutes to soften the leaves.
2. In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, grated ginger, honey, salt, and pepper until well combined.
3. In a large salad bowl, toss the kale with the julienned or grated carrots and sesame seeds.
4. Drizzle the ginger sesame dressing over the salad and toss gently.

This kale and carrot ginger salad is a vibrant and nutritious dish that’s both crunchy and flavorful.

The sweet carrots contrast beautifully with the zesty ginger sesame dressing, while the kale provides a hearty base. The sesame seeds add a delightful crunch and nutty flavor, making this a satisfying salad that can be enjoyed on its own or as a side to any meal.

Kale & Zucchini Noodle Salad with Pesto Dressing

This light and vibrant kale and zucchini noodle salad offers a fresh, low-carb twist on traditional pasta salads.

The zucchini noodles provide a refreshing crunch, while the kale adds heartiness. Tossed in a flavorful pesto dressing, this salad is a satisfying and healthy option for a summer meal.

Ingredients:

• 4 cups of kale, chopped
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 2 tablespoons pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a pinch of salt for 2-3 minutes to tenderize it.
2. In a large bowl, combine the kale, zucchini noodles, and cherry tomatoes.
3. In a small bowl, whisk together the pesto and olive oil until smooth.
4. Drizzle the pesto dressing over the salad and toss gently to combine.
5. Sprinkle the toasted pine nuts over the top and season with salt and pepper to taste.

This kale and zucchini noodle salad is a refreshing, low-carb dish full of fresh flavors.

The pesto dressing adds a rich, herby flavor that complements the mild zucchini noodles and earthy kale. The cherry tomatoes and pine nuts provide a burst of freshness and crunch, making it a well-rounded salad that’s both light and satisfying.

Kale & Pomegranate Citrus Salad with Honey Vinaigrette

This kale and pomegranate citrus salad is an explosion of colors and flavors, combining the tartness of citrus with the sweetness of pomegranate.

The honey vinaigrette adds a light sweetness that brings everything together, making this a perfect refreshing salad for a sunny summer day.

Ingredients:

• 4 cups of kale, chopped
• 1 orange, peeled and segmented
• 1/2 grapefruit, peeled and segmented
• 1/4 cup pomegranate seeds
• 1/4 cup almonds, slivered
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a pinch of salt for 2-3 minutes to soften it.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the vinaigrette.
3. In a large salad bowl, combine the kale, orange segments, grapefruit segments, pomegranate seeds, and slivered almonds.
4. Drizzle the honey vinaigrette over the salad and toss gently to combine.

This kale and pomegranate citrus salad is a beautiful combination of tart and sweet flavors. The fresh citrus adds a juicy, refreshing bite that pairs perfectly with the earthy kale.

The pomegranate seeds and slivered almonds provide texture and crunch, while the honey vinaigrette brings everything together with a light sweetness. It’s a bright and nourishing salad that’s perfect for any summer gathering.

Kale & Cucumber Salad with Avocado Dill Dressing

This light and creamy kale and cucumber salad features a refreshing avocado dill dressing that brings a creamy, herby flavor to the mix.

The crunchy cucumbers and hearty kale pair beautifully, making it a perfect salad for warm summer days when you’re craving something fresh yet filling.

Ingredients:

• 4 cups of kale, chopped
• 1 cucumber, thinly sliced
• 1 avocado, diced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a pinch of salt for 2-3 minutes to soften the leaves.
2. In a small bowl, mash the avocado with the olive oil, apple cider vinegar, lemon juice, fresh dill, salt, and pepper until smooth.
3. In a large salad bowl, combine the kale, sliced cucumber, and diced avocado.
4. Drizzle the avocado dill dressing over the salad and toss gently to combine.

This kale and cucumber salad with avocado dill dressing is a creamy, refreshing dish that’s packed with nutrients.

The cool crunch of cucumber contrasts beautifully with the creamy avocado dressing, while the fresh dill adds a herbaceous kick. It’s a light yet satisfying salad that’s perfect for a healthy lunch or dinner on a warm day.