my favorite kale salad recipe
Recipe type: salad
Prep time: 
Total time: 
  • FOR THE SALAD BITS: A bunch of curly kale (I prefer the non-chopped, non-bagged kind and strip the leaves from the ribs myself. The pre-cut leaves tend to have a lot of thick rib bits left in the mix, which are not palatable.)
  • A large handful of dried cherries, apples, cranberries, some kind of tart-sweet dried fruit. I favor the dried cherries here.
  • Avocado(es) (Expect half an avocado per serving.)
  • Handful of raw almonds, which we will toast
  • FOR THE DRESSING (adjustable amounts depending on the size of the salad):
  • 3:2 mix of Olive oil to balsamic vinegar
  • A glug of sesame oil (get Kadoya brand Japanese sesame oil – the best)
  • Smooth mustard (I don’t recommend a grainy one as it doesn’t mix in very well.)
  • Salt and pepper
  • Real maple syrup or honey
  • Optional bits: sesame seeds, furikake. you can also add chickpeas, edamame, similar.
  • OTHER EQUIPMENT: A jar to store leftover dressing and to shake it up in (no need for a whisk for this dressing).
  1. PREP THE SALAD PARTS: Strip the kale from the thick ribs. Discard the ribs (or save them for smoothies, if you are brave and need a whole load of fiber). Julienne the leaves. Set aside.
  2. Dry toast the almonds. Set aside to cool.
  3. MAKE THE DRESSING: In a medium-sized jar, mix the olive oil, sesame oil, balsamic vinegar, a squirt of mustard, a dollop of maple syrup (or honey), salt and pepper. Close lid tightly and shake well to emulsify. Taste and add more sweet or tang to your liking. I like this dressing somewhat sweet over sour to balance the bitter of the kale and sour of the cherries. The consistency of the dressing should be runny-thick, so it grabs onto the leaves and sticks rather than pooling at the bottom of a salad bowl.
  4. ASSEMBLY: Place kale into mixing bowl and pour dressing over leaves, more than you would on a regular lettuce salad. Toss and allow to sit for 10 minutes to help soften the kale leaves.
  5. Add the almonds and dried cherries and toss. Cut the avocado into bite-sized cubes and add. Toss gently so as to not mash the avocado too much. Sprinkle with sesame seeds or furikake, if desired. This salad is completely vegan, unless using the honey and the furikake.
Recipe by story of a kitchen at