Introduction
When Lina Vexley first discovered kale at a small farmer’s market, she wasn’t sure what to make of its curly, deep-green leaves. But after experimenting in her kitchen one chilly afternoon, she found magic in its crunch and heartiness. She tossed it with cherry tomatoes, crumbled feta, and slivered almonds — a creation that felt both earthy and elegant. This “Kale Salad” quickly became her go-to for wellness and flavor. For Lina, every bite symbolized balance — between health and pleasure, simplicity and richness. It’s not just a salad; it’s a bowl of mindful nourishment made with love and intention.
Kale Salad
Equipment
- Mixing Bowl
- Whisk
- Salad Tongs
Ingredients
Salad Base
- 3 cups fresh kale stems removed and chopped
- 1 cup cherry tomatoes halved
- 1/4 cup feta cheese crumbled
- 2 tbsp sliced almonds toasted
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- to taste salt and black pepper
Instructions
- Wash and dry the kale leaves thoroughly. Remove thick stems and tear or chop the leaves into bite-sized pieces.
- In a large mixing bowl, drizzle the kale with olive oil and a pinch of salt. Massage the leaves gently with your hands for 2–3 minutes until softened.
- Add cherry tomatoes, crumbled feta cheese, and toasted almonds to the bowl.
- In a separate small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Serve immediately, garnished with extra feta or almonds if desired.
Notes
Nutrition
How to Make the Recipe
Creating a Kale Salad is all about coaxing the best texture and flavor from this powerhouse green. Start by washing and drying the kale thoroughly — moisture can water down your dressing. Remove the tough stems and tear the leaves into small, bite-sized pieces. Place them in a large bowl and drizzle with a bit of olive oil and a pinch of salt. Now comes the key step: massage the kale. Use your hands to rub and squeeze the leaves gently for about two to three minutes. This simple act softens the fibers, giving the kale a silky, tender texture while enhancing its natural sweetness.
Next, toss in the halved cherry tomatoes, crumbled feta, and toasted almonds for a perfect mix of color, crunch, and creaminess. In a separate bowl, whisk together the dressing ingredients — olive oil, lemon juice, honey (or maple syrup), Dijon mustard, and seasoning. The lemon juice brightens the dish, while the honey balances its tang.
Drizzle the dressing over the kale mixture and toss gently to ensure everything is evenly coated without bruising the delicate ingredients. Let the salad rest for five minutes so the flavors can meld. Serve it fresh and crisp, perhaps with a sprinkle of extra feta on top.
This versatile salad pairs well with grilled salmon, roasted vegetables, or even as a light main course. It’s proof that a simple bowl of greens can be both indulgent and restorative — a true harmony of health and taste.
Conclusion
The Kale Salad embodies Lina Vexley’s philosophy of mindful simplicity. With just a few wholesome ingredients, it delivers nourishment, texture, and flavor in perfect balance. Every bite is crisp yet comforting, reminding us that eating well doesn’t have to be complicated. Whether for lunch, dinner, or a quick refresh between busy days, this salad is a delicious invitation to slow down, savor, and feel good — inside and out.