Make-Ahead Kale Salad

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Photography by Stephen Blackmon

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Serves 4 to 6

  • Juice of 1 lemon
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ¼-½ cup olive oil
  • Salt and pepper to taste
  • 4-6 cups chopped kale leaves
  • ½ cup radish slices
  • ¼ cup chopped white onion
  • 4 tomatoes, cut into wedges
  1. Create dressing: In a small bowl, combine lemon juice, paprika, and cumin. While whisking, slowly drizzle in olive oil to emulsify. Season with salt and pepper to taste.
  2. Dress the kale: In a large bowl, drizzle chopped kale with dressing. Massage dressing into kale leaves until well-coated, 3 to 5 minutes. (At this point, kale can be refrigerated overnight.)
  3. Assemble salad: Add radish, onion, and tomatoes to salad and toss to combine.
  • Recipe by Lia Grabowski

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