If you love kale salads as much as we do, make sure to also check out our kale apple salad and our crispy kale salad with roasted beets.
Baby kale salad
This is a good one, friends! Tender baby kale leaves are so different than regular kale that they’ve been known to convert kale skeptics. We love our salads with lots of contrasting flavors and textures. It’s what makes a great salad. In this baby kale salad recipe, we toss the tender leaves in a sweet, grapefruit vinaigrette. Then some creamy diced avocados, nutty toasted almonds, tangy grapefruit segments, and salty parmesan join the party. It’s a match that tastes truly special. It can be our little secret how simple it is to make. If your almonds are not toasted, start by doing that first. Put them into the oven at 350 degrees for about 8 minutes. TIP: toast a whole bunch at once so you’ll have some for the next time you make salad. But we also love the grapefruit vinaigrette version that is in this recipe. We sweeten it with honey to cut kale’s bitter flavor while keeping the recipe refined sugar free. READ MORE: Grapefruit Vinaigrette
Use oranges instead of grapefruit. Try using goat cheese, Boursin, or feta instead of the parmesan cheese. Swap the almonds for some toasted pecans, walnuts, or even cashews. For a sweeter salad, throw in a handful of dried cranberries or raisins.
But baby kale is a lot less tough than when it’s fully grown, so massaging isn’t really necessary. There’s also another option … rather than massaging kale, simply let the dressing sit on the leaves for 2-3 minutes before you eat the salad. The kale leaves will begin to soften all on their own this way! So if you find that your baby kale salad is a little too chewy for your liking, just set it aside for a few minutes and it will be easier to eat when you return to it.
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