Kale is not everyone’s favorite dark leafy green. It has a bitter flavor and chewy texture, but it’s also loaded with nutrients, so we should probably be eating more of it. That’s why I set out to create the best kale salad dressing.
It took me seven tries to get this right, but I’m thrilled with how this dressing tastes when tossed with kale.
It’s delicious enough that you might want to drink it straight from the jar, but the flavor is more balanced when tossed with dark leafy greens. See the suggestions below for my favorite massaged kale salad!
Kale Salad Dressing Ingredients
Here’s what you’ll need:
- Lemon juice. Using fresh lemon juice is key; the bottled stuff from the store won’t taste the same. For an extra lemon flavor, use a microplane to collect the lemon zest before juicing it.
- Olive oil. This helps the dressing stick to the kale leaves, but any other mild-flavored oil will work.
- Honey. Adds a touch of sweetness to help balance the bitterness of the kale. You can use maple syrup or agave nectar, if you prefer.
- Dijon mustard. This adds flavor and helps thicken the dressing without using excess oil.
- Garlic. Freshly minced garlic adds a slightly spicy bite to this dressing. It helps balance the sweet and tangy flavors.
You can enhance the flavor with any other pantry spices you love, but this simple combination, paired with salt and pepper, creates the perfect-tasting dressing.
How to Make Kale Salad Dressing
Step 1:
In an 8-ounce mason jar with a lid, add the extra virgin olive oil, lemon juice, lemon zest (if using), Dijon mustard, honey, garlic, salt, and black pepper.
Find the full measurements in the printable recipe card below.
Step 2:
Use a small whisk or spoon to stir well until the dressing looks thicker. Alternatively, you can secure the lid on the jar and shake for 1 to 2 minutes.
You can taste the dressing at this point, but keep in mind that you’re not eating this salad dressing off a spoon… you’ll be eating it over kale leaves, which taste much more bitter.
The added sweetness will help balance out the flavor of your salad.
Use the dressing right away (see tips below) or store it in an airtight jar for up to a week in the fridge.
How to Make Massaged Kale Salad
To prepare a kale salad, start by removing the thick stems from the middle of each kale leaf. Tear the kale into bite-sized pieces, or chop it with a sharp knife. Add it to a large bowl, then drizzle the dressing generously over the kale leaves.
Massage the kale with your hands. (You’ll get a little messy!)
Rub the leaves with the dressing until they look softer and darker.
Wash your hands, then add plenty of toppings to your dressed kale. Shredded carrots, red onion, dried cranberries, walnuts, and goat cheese are my favorite options for a variety of textures and flavors.
Drizzle extra dressing on top, if needed, and toss the salad to make sure everything is evenly coated. Then this kale salad is ready to serve.
Ingredients1x2x3x
- ¼ cup extra virgin olive oil
- 1 large lemon , zest and 3 tablespoons juice
- 1 garlic clove , minced
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Add the olive oil to an 8-ounce or larger mason jar. Use a microplane to zest the lemon, then add the zest and juice to the jar. (You should get 3 tablespoons of lemon juice from a large lemon.) Use the same microplane to finely mince the garlic into the jar.
- Add the Dijon mustard, honey, salt, and pepper, then stir well. The dressing should look thick and emulsified. Alternatively, you can secure the lid and shake for 1 to 2 minutes. The dressing is ready to use right away over kale leaves. (Massage the dressing into the kale with your hands for the most tender results.)
- This dressing should coat about 2 pounds (or 2 large bunches) of kale. It will keep well in an airtight container in the fridge for up to a week, and can also be used on other lettuces if you want to change things up.
Notes
Nutrition
More Recipes to Try
- Easy Kale Pesto
- Kale Feta Salad
- Tropical Kale Smoothie
Best Kale Salad Dressing Recipe
Ingredients
- ¼ cup extra virgin olive oil
- 1 large lemon , zest and 3 tablespoons juice
- 1 garlic clove , minced
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Add the olive oil to an 8-ounce or larger mason jar. Use a microplane to zest the lemon, then add the zest and juice to the jar. (You should get 3 tablespoons of lemon juice from a large lemon.) Use the same microplane to finely mince the garlic into the jar.
- Add the Dijon mustard, honey, salt, and pepper, then stir well. The dressing should look thick and emulsified. Alternatively, you can secure the lid and shake for 1 to 2 minutes. The dressing is ready to use right away over kale leaves. (Massage the dressing into the kale with your hands for the most tender results.)
- This dressing should coat about 2 pounds (or 2 large bunches) of kale. It will keep well in an airtight container in the fridge for up to a week, and can also be used on other lettuces if you want to change things up.
