Curly Kale Salad with Honey-Lemon Dressing

Curly Kale Salad with Honey-Lemon Dressing

A superstar in my backyard? Well, close enough. My friend Rebecca, accompanied by dog Spanky, came to visit and sniff my garden. Rebecca, observing the prodigious curly green kale, informed me they were a superfood. So what exactly is a superfood?

Google-minutes later I am an “expert”. A superfood is a food rich in phytochemicals: Chemicals that have disease-fighting properties. Curly leaf kale, packed with vitamins, minerals, antioxidants, and phytochemicals, make it one of the most nutritious green vegetables around-a superstar in the superfood world.

Rebecca (a local wine connoisseur and foodie) offered up one of her favorite recipes for uncooked kale. I’d never eaten it raw so was curious if it would be palatable for me, and especially my family. She said the trick was to “massage” the dressing into the leaves, tenderizing the chewy leaves

The minute she left I made the salad. It was delicious and maintained its texture even after sitting at room temperature a couple of hours. Fortunately my kitchen is not subject to health department inspections, but after that little experiment, it will be accompanying me to my next picnic. What other green salad tossed with a dressing holds up that well and for that long? (For a delicious “cooked” kale recipe, see July 22 dinnerFeed update.)

Recipe: Curly Kale Salad with Honey-Lemon Dressing


  • 1 bunch curly green kale, washed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons honey or agave


  1. With a sharp knife, remove tough center ribs from kale. Discard ribs or reserve for another use. Chop into 1-2-inch pieces.
  2. To make a dressing, whisk together the olive oil, lemon juice and honey or agave.
  3. Massage dressing into kale leaves. Season to taste with kosher salt and freshly ground pepper.

Time: 12 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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