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Kale Salad with Lemon Dressing

Name: Kale Salad with Lemon Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 4 cups shredded kale (, measure packed); ½ cup vegan parmesan (, homemade or store bought); ½ cup slivered almonds; ½ cup sliced apples; ½ cup golden raisins; ¼ cup fresh lemon juice; ¼ teaspoon sea salt; ¼ teaspoon ground black pepper; 1-2 tablespoons olive oil (, or broth if oil-free)

By Sophia DeSantis, Reviewed by Anjali Shah on August 6, 2025

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My easy Kale Salad with lemon dressing is my go-to trick for getting more greens into my kid’s meals! It’s ready in under 10 minutes using kale, crunchy apples, vegan parmesan, and a zesty lemon dressing to tie it all together.

Blue bowl filled with kale salad surrounded by bowls of toppings

Getting my three boys to eat kale used to be an impossible mission until I discovered this simple salad combination last summer. After years of sneaking greens into their favorite green kale smoothie, I finally found a way to serve kale that they actually enjoy.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥗 More Healthy Salad Recipes!

📋 Recipe Card

I’ve learnt over the years that if they can’t see the kale in smoothies, pasta dishes, or soups, like this kale and black bean soup, they’ll actually eat it without a problem. But ever since I gave them a taste of this kale salad, they haven’t said a word, just quietly eating every bite, and honestly, that’s the best kind of compliment I could ask for.

👩🏽‍🍳 Why I Love This Recipe

Honestly, I didn’t think this salad would become a family favorite, considering I just threw a bunch of kale, some nuts, sliced apples, and shavings of vegan parmesan cheese in a bowl with a squeeze of lemon juice and a drizzle of olive oil. It sounds too simple to be good, but the crazy thing is – it actually works like a charm! The balance of flavors and textures complement each other perfectly, and my once “picky eaters” devour it happily, while I secretly do a little victory dance in the kitchen!

It’s the perfect side dish to add a boost of nutrition to any table, and it takes just 10 minutes to prepare, which is perfect for those chaotic weeknights. The main thing with this salad is making sure to massage those stubborn kale leaves with lemon juice and salt to break down the tough fibers, transforming them from chewy disappointment into tender and delicious greens. I even prepare it a few hours in advance to let those flavors meld together, since it actually gets better as it chills, unlike other salads that turn into soggy messes.

I love knowing that my family is getting a boatload of healthy nutrients in every mouthful with this easy kale salad. I serve it at least once a week now, sometimes jazzing it up with pomegranate seeds, dried cranberries, or pumpkin seeds just to keep things interesting. I’ve taken it to countless potlucks and barbecues, and my neighbor, who swore her kids never touch kale, borrowed the recipe after seeing my boys happily munching away at their last barbecue. Now, she’s constantly asking for more healthy green recipes. Ha!

🥘 Ingredients

Here’s what I toss together to make this light and tasty kale salad my whole family loves.

Kale: I use chopped kale for the base. It’s sturdy and works well for mixing in everything else.

Vegan parmesan: I add a little vegan parmesan for a cheesy flavor. My kids actually ask for more when it’s in the salad.

Slivered almonds: These add a nice crunch. I toss them in raw or lightly toasted depending on what I have.

Sliced apples: Thinly sliced apples add a bit of sweetness. I usually go with something crisp like Gala or Honeycrisp.

Golden raisins: I mix in a small handful for a sweet bite here and there. Sometimes I skip them if the kids aren’t in the mood.

Lemon juice: Fresh lemon juice is what I use for the dressing. It makes the salad taste fresh and bright.

Olive oil: I drizzle a little olive oil to help everything mix together. If I’m out or want to keep it lighter, I just use veggie broth.

Salt and pepper: I season the salad with a little salt and pepper at the end. That’s all it needs.

🔪 How To Make

This lemon kale salad recipe is super easy to throw together. Here’s exactly how I make it:

Toss the salad: I add the kale, apples, almonds, raisins, vegan parmesan, lemon juice, olive oil, salt, and pepper to a big bowl. Then, I use my hands or tongs to mix everything together until it’s all coated and evenly combined.

A glass bowl with kale, apples, nuts and Parmesan before being mixed.

Serve: Once everything is mixed, I scoop it into bowls and it’s ready to go. Sometimes I add a little extra vegan parmesan on top if I have it.

Fork getting a bite of kale salad with toppings from a blue bowl.

💭 Expert Tips

My #1 Secret Tip for making this kale salad is to massage the kale before adding everything else. I rub it with a little lemon juice or olive oil for a minute or two until the leaves feel softer. It makes the salad easier to eat and my kids don’t complain about it being too tough.

Other Tips To Keep In Mind:

Slice the apples last: I always slice the apples right before mixing the salad so they don’t turn brown. If I need to prep them earlier, I give them a quick splash of lemon juice to keep them fresh.
Toast the almonds: If I have a few extra minutes, I lightly toast the slivered almonds in a dry pan.
Chop the kale small: I chop the kale into small pieces so it mixes better with the other ingredients.
Taste before serving: Right before serving, I give the salad a little taste. Sometimes I add an extra squeeze of lemon or pinch of salt, depending on how everything blends together.
Add the dressing just before serving: If I’m prepping ahead, I wait to add the lemon juice and oil until right before serving. That way the salad stays crisp and fresh.

📖 Variations

This kale salad is super easy to change up depending on what you have at home. I like to mix in different fruits, nuts, or even some grains to make it more filling.

Swap the apples: If I don’t have apples, I just slice up a pear or toss in some orange pieces. It still adds that little sweet bite and the kids barely notice the difference.

Add cooked grains: I throw in about half a cup of quinoa or farro when I want it to be more of a meal. It fills everyone up without needing to make something extra.

Use different nuts or seeds: When I’m out of almonds, I grab whatever I’ve got; pumpkin seeds, walnuts, sunflower seeds. Just a couple tablespoon gives it that crunch we like.

🍽 Serving Suggestions

My easy kale salad with lemon dressing goes well with so many main meals as a light side dish, from Italian to Mexican and Greek cuisines.

The Greek in me loves a Mediterranean feast, and when we have our family over, I always whip up a batch of Yemista Greek stuffed tomatoes and peppers to pair with light salads like this one. Or when I have more time on my hands, I enjoy making a healthy vegetable lasagna from scratch to impress everyone at the table. 😀

When it’s just me and the boys, I’ll make their favorite vegan meatball sub and sneak in leftover kale from the salad to make it a complete meal. The fresh lemon dressing works well for richer dishes too, making it an ideal companion for my favorite creamy tofu pasta.

🧊 Storage Directions

Refrigeration: I keep any leftovers in an airtight container in the fridge. It stays fresh for about two days, though I like it best the day I make it.

Freezing: I don’t freeze this salad. Not recommended.

❓Recipe FAQs

What kind of kale should I use?

I usually grab curly kale because that’s what I find most often at the store, and it holds up really well in salads. Lacinato kale is good too and a little more tender, but I make sure to chop whichever kind I use into small pieces so it’s not too bulky or hard to eat.

Can I use a different dressing?

Definitely. I’ve used a balsamic vinaigrette or even a creamy tahini dressing when I want to change things up. But honestly, the lemon one is the one I come back to most; it’s light, tangy, and goes with everything, especially with the apples and almonds.

What can I use instead of vegan parmesan?

If I’m out of vegan parmesan, I just skip it or toss in a tablespoon of nutritional yeast. It gives that little bit of savory flavor and still tastes really good. I’ve also used a sprinkle of crushed nuts when I want something different.

🥗 More Healthy Salad Recipes!

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