This easy Kale Salad with Creamy Lemon-Garlic Dressing is so delicious and so simple to make … serve it tonight!
It already feels like summer here in New York.
Temperatures are in the 80’s, leaves are green, and my sundresses and shorts are in heavy rotation. All of that is wonderful, but the hot weather also means that turning on my stove heats up my whole apartment. Not so fun!
Takeout is a constant temptation in summer … ordering out is just too easy! Rather than stop cooking altogether though, I’m working no cook dinners into my meal plan.
One dish that’s always a favorite is a hearty salad, like this Kale Salad with Creamy Lemon-Garlic Dressing!
Easy Kale Salad with Creamy Lemon-Garlic Dressing
I’ve always liked salads, but what I don’t enjoy is feeling hungry again a couple hours later.
You won’t have that problem with this easy kale salad. It’s full of protein from the the chickpeas and almonds, plus healthy fats from the avocado and olive oil.
If not prepared properly, kale can be overly chewy. To avoid this, I started by massaging olive oil and salt into the greens. After a couple minutes of this, I set the kale aside to prepare the other ingredients.
Massaging a vegetable sounds funny, but it really softens up the kale and makes it more palatable when eaten raw.
My favorite part of this salad is the Creamy Lemon-Garlic Dressing.
The creaminess comes from Greek yogurt and a little olive oil, and the bright flavors come from the lemon and garlic. It’s super easy to make, and I love how the crinkly kale leaves catch a bit of dressing in every bite.
Add chickpeas, tomatoes, almonds, and avocado to the kale, toss everything together with the dressing, and dinner is served.
Try this Kale Salad with Creamy Lemon-Garlic Dressing the next time you’re tempted to skip cooking on a hot summer day!
Easy Kale Salad with Creamy Lemon-Garlic Dressing
Ingredients
For kale:
- 2 bunches kale, (dinosaur or lacinato)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
For dressing:
- 1 lemon
- 6 tablespoons Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, minced
For salad:
- 1 pint grape tomatoes, halved
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup sliced almonds
- 1 avocado, diced
Instructions
Prepare kale:
- Remove kale leaves from stems, then slice.
- Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt.
- Put your hands in the bowl and take a couple minutes to massage the oil and salt into the kale. Set aside.
Make dressing:
- Zest lemon, then mince zest. Cut lemon in half and juice it.
- In a small bowl, combine zest, lemon juice, yogurt, olive oil, salt, pepper, and garlic. Mix well, then adjust seasonings, if necessary. Set aside.
Assemble salad:
- Toss kale with tomatoes, chickpeas, almonds, and avocado.
- Drizzle salad with dressing, then mix until kale is coated with dressing.
- Serve salad immediately. Enjoy!
Nutrition
Loved this Quick Kale Salad?
If you enjoyed this easy recipe, then you’ll like these salads, too:
- Massaged Kale Salad with Lemon Dressing … this basic recipe has tons of tips for making kale salad!
- Superfood Salad with Citrus Dressing
- Mexican Kale Salad with Chili Lime Vinaigrette
- Kale Quinoa Salad with Roasted Sweet Potatoes
- Easy Italian Pasta Salad
- Winter Kale Salad with Freekeh and Roasted Vegetables
- Kale Pasta Salad with Creamy Lemon Basil Dressing
- Kale and Brussels Sprout Salad with Maple Vinaigrette
- Kale Caesar Salad
What is your favorite no cook summer recipe?
I love everything about this salad, Ginnie! Can’t wait to give it a try! Pinning!
Thanks, Amy! It’s one of my new faves! 🙂