Go Back
Print Pin
0 from 0 votes

The BEST Kale Salad

Course Salad
Resting Time 30 minutes
Author Tracy


  • 2 pounds kale stemmed and leaves thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1/4 cup fresh lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon agave syrup
  • Pepper
  • 1 large carrot julienned
  • 1 Granny Smith apple peeled and julienned
  • 1 cup peeled and julienned rutabaga


  • Add the kale to a large bowl and add the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Massage oil, vinegar, and salt into kale. Let stand at room temperature for 30 minutes.
  • Meanwhile, in a medium bowl, whisk the lemon juice, soy sauce, agave syrup and remaining 1/4 cup of olive oil. Season with salt and pepper.
  • Add the carrot, apple, and rutabaga to the kale. Add the dressing and toss. Season with salt and pepper and serve.
  • Notes
  • The salad makes a great base for any grilled protein you'd like to add!
  • Make it ahead: This salad can be made ahead and refrigerated overnight