Make Ahead

Kale and Herb Salad

June 23, 2011
0 Ratings
  • Serves 6-8
Author Notes

The inspiration for this salad comes from my friend Courtney. It looks similar to a tabbouleh salad but combines kale, herbs and nuts. I've played around adding different fresh herbs I have on hand, and have found that mint is the key one to always include. The bright freshness of the mint plays well with the kale. Leftovers make a tasty breakfast topped with a poached egg and a sprinkle of Parmesan. —BlueKaleRoad

What You'll Need
  • 1 large bunch kale (I prefer Lacinato but curly works well, too)
  • 1 clove garlic
  • 2 cups nuts of your choice, toasted (I've used walnuts, almonds and macadamias)
  • 1 bunch Italian parsley, roughly chopped (dill is also nice)
  • 2 cups fresh mint leaves, roughly chopped
  • 2 teaspoons salt
  • 2 lemons, juiced (or more to taste)
  • 3 tablespoons olive oil (or more if it seems dry)
  • a dash of crushed red pepper flakes (optional)
  1. Remove the tough stems of the kale and roughly chop. In a food processor, pulse the garlic and nuts together about 12 times. Scrape out into a large bowl. Add the kale to the food processor (may need to do this in 2 batches) with 1 tablespoon olive oil (divide if doing 2 batches) and pulse until chopped finely. Scrape down sides once while pulsing. Add to the nuts and garlic.
  2. Place the herbs in the food processor with 1 tablespoon olive oil and pulse until finely chopped. Scrape down sides once. Add to the kale mix.
  3. Stir in the lemon juice, salt and remaining olive oil. Taste for seasoning and add more lemon, salt or oil if needed. If you want to spice it up, add the crushed red pepper flakes. This salad does well if made ahead and can be served room temperature.

See what other Food52ers are saying.

  • Shaina
  • whataprize
  • LauraMychal
  • BlueKaleRoad
I am a passionate home cook and love gathering my family and friends around the table.

12 Reviews

Margaret June 10, 2020
Just made this for the first time. It is so good. I mixed walnuts and almonds 'cause that's what I had; everything else exactly the same. So delicious and surely going into regular rotation.
Shaina February 5, 2015
Um.. This was amazing. I experimented a bit and used a cup of pistachios, 1/2 cup of almonds and 1/2 cup walnuts. I also added a tablespoon of tahini and balsamic vinegar and whisked it in a bowl with the lemon for the dressing. Then diced some green apple at the end and mixed it in for some crunch. It was a huge hit. Thank you for the wonderful recipe! It was so bright and fresh. Definitely a new staple in my kitchen! I'm crazy about it.
BlueKaleRoad February 6, 2015
Hi Shaina, I'm delighted you enjoyed this salad and I really like the additions you made. Tahini and balsamic sound fantastic - I'll try them next time. Thank you for letting me know.
Margaret June 10, 2020
Funny, while I was making it I thought some tahini would not be a bad thing. Maybe next time!
whataprize September 18, 2011
This recipe was perfect for the two heads of fresh kale my husband picked up at the farmer's market. I added the zest of the lemons and mixed lemon balm leaves with the Italian parsley I picked from my garden. Each forkful was filled with robust flavor and the power from the nutrients of eating the kale raw. Thanks you for sharing it.
BlueKaleRoad September 19, 2011
My pleasure, whataprize! I love your addition of lemon zest and lemon balm...I'll do the same next time. Happy you enjoyed it!!
LauraMychal August 29, 2011
This salad looks fantastic! I love the toasted nuts, and how it's all so finely chopped together that it seems like the flavors would melt in your mouth!
BlueKaleRoad August 29, 2011
Thank you, Laura! The flavors do melt together, and the salad has even converted a few who say they don't like kale...something that warms my heart.
dollum July 20, 2011
This has quickly become a family favourite. Thanks so much!
BlueKaleRoad July 21, 2011
My pleasure! This makes me happy, thank you for letting me know, dollum. :)
Elderwood June 27, 2011
This salad was fantastic. I didn't have mint, so I used basil and parsley. Definitely a keeper.
BlueKaleRoad June 28, 2011
Thank you, Elderwood! I'm so happy you enjoyed it. I like your use of basil, I'll have to try that.