There’s no denying the nutritional benefits found in kale. And while it has become the super food star ingredient in everything from salads and smoothies to fiber packed grain bowls, the texture of the leaves can sometimes be tough to chew. That’s why it’s useful to have a really delicious Kale Salad Dressing in your back pocket to help soften and tenderize kale leaves!
The beauty of this dressing is that it can be used on a variety of your favorite kale salad recipes, and non-kale salads as well. However, the acidic components of the vinaigrette — lots of fresh lemon juice and a generous splash of apple cider vinegar — really help to soften the tough kale leaves. We love it with our Kale Quinoa Salad!
What makes this salad dressing recipe stand out? The unique flavor from Aleppo pepper. If you don’t have it on hand, you can of course substitute with freshly ground black pepper, but Aleppo pepper adds a tangy, fruity taste that goes well with so many things.
In just 5 minutes, this Kale salad dressing can be on the table! So what are you waiting for?!
Ingredients Needed
- Extra virgin olive oil: The base of this vinaigrette.
- Fresh lemon juice and zest: In addition to its bright citrus taste, the acidity from the lemon juice and apple cider vinegar will help to soften the kale leaves.
- Apple cider vinegar: For a tart, tangy flavor and to help soften the kale.
- A shallot and a garlic clove, both finely chopped.
- Dijon mustard: A little goes a long way to create a thick, tangy dressing that has a little bite.
- Kosher salt: To season everything!
- Aleppo pepper: You can absolutely use ground black pepper in place of Aleppo, but we love its unique tangy, fruity flavor.
The Easiest Way To Make Salad Dressing
Instead of whisking the ingredients and streaming in olive oil until emulsified, you can simply combine everything together in a small mason jar, then shake vigorously. Perfect every single time!
We use this same method for making all types of vinaigrettes, such as Italian Vinaigrette and Lemon Oregano Vinaigrette, but it’s a less successful method for creamy sauces (Caesar salad dressing) or dressings where there is an abundance of chopping required (Cilantro lime dressing). For those, we recommend throwing everything into a personal blender or a food processor.
How Long Does Vinaigrette Keep?
Oil based salad dressings will last for weeks, but the flavor of the garlic will intensify as it sits. We recommend enjoying this dressing for kale salad within 1 week. Store in an airtight container in a fridge until needed.
How To Serve Kale Salad Dressing
The obvious choice: with your favorite kale salad! We’ve got a few that we love:
- Kale Quinoa Salad — hearty and nutritious, this fiber-packed salad is citrusy, vibrant and will leave you full for hours!
- Kale and Brussels Sprout Salad — this one features tender baby kale leaves, which are more similar in texture to fresh baby spinach.
- Lemon Kale Caesar Salad — instead of using our Caesar salad dressing, you could switch it our for this lighter citrus vinaigrette, which tastes great with cheese and homemade croutons as well!
Don’t be afraid to try this with salads made from other greens as well. It’s light, citrus forward, and is perfect for keeping on hand in a fridge at all times!
Pro Tip For Raw Kale Salads
Soften and tenderize the kale leaves
The best way to help break down some of those tougher kale leaves is to massage them with an acidic vinaigrette. Something with either fresh lemon juice or apple cider vinegar, such as our kale salad dressing here.
The acidity will help to breakdown the cellulose component of the kale, making it more palatable to chew. And by massaging the kale — thin strips are easier to manager than whole leaves — you quicken this process.
If you make this Kale Salad Dressing recipe, please let us know by leaving a review and rating below!
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{5 Minute} Kale Salad Dressing Recipe
Equipment
Ingredients
- ½ cup extra virgin olive oil
- 2 medium lemons juiced, about 4 Tbsp, and 1 tsp fresh lemon zest
- 1 Tbsp apple cider vinegar
- 1 small shallot diced
- 1 garlic clove finely chopped
- 1 tsp Dijon mustard
- 1 tsp Kosher salt
- ¼ tsp Aleppo pepper
Instructions
- Make the salad dressing. Place ½ cup olive oil in a mason jar. Add the juice of 2 lemons, 1 tsp lemon zest, 1 Tbsp apple cider vinegar, 1 diced shallot, 1 chopped garlic clove, 1 tsp Dijon, 1 tsp Kosher salt, and a generous pinch of Aleppo pepper. Seal tightly with a lid, then shake. Alternatively, can whisk until emulsified.
Notes
- Storage: Kale salad dressing will keep for up to 1 week in a fridge. Store in an airtight container. Bring to room temperature to loosen oil (it will congeal a bit as it cools) before serving.
Let us know your thoughts!