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kale salad in bowl with brass serving spoons

Lemon Kale Salad recipe

  • Author: Superman Cooks
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: salads


Bye-bye boring salads! This Mediterranean inspired zesty Kale Salad is packed with healthy ingredients and a savory lemon herb vinaigrette.



For the Salad:

  • 1 quart chopped kale
  • 1 C cooked cous cous
  • 1/2 C canned chick peas
  • 1/2 C cashews
  • 1 C diced tomatoes
  • 1 C diced cucumbers
  • 1 C feta cheese, crumbled

For the Dressing:

  • 1/4 C fresh lemon juice
  • 3/4 C olive oil
  • 1 tsp fennel seeds
  • 1 Tbsp fresh rosemary
  • 1 garlic clove
  • 1 tsp coarse salt


To make the dressing:

  1. Using a mortar and pestle, combine rosemary, fennel seeds, garlic and salt and grind until a fine consistency is achieved.
  2. Transfer to large mixing bowl. Add lemon juice and mix.
  3. Using a whisk, constantly whisk while slowly drizzling in olive oil until well combined.

Assemble the Salad:

  1. Break down the kale by removing the tender leaves from the stalks and cutting them into small pieces
  2. Massage the kale leaves with a teaspoon of olive oil and/or lemon juice to reduce the bitterness.
  3. Mix in cooked cous cous, chickpeas, tomatoes, cucumbers, feta cheese and cashews.
  4. Pour Lemon Vinaigrette over salad and toss until combined.
  5. Allow to sit for 5-10 minutes before serving.
  6. Grind in fresh black pepper to taste.


  • a mesclun mix (mixed greens) with radicchio can be substituted for kale as a base.
  • almonds or walnuts can be used in place of cashews (we prefer them lightly toasted).
  • use a mortar & pestle to ground up herbs before adding them to the dressing. It brings out the flavor.

Keywords: salad, Mediterranean, kale, cous cous, vegetarian, evoo, olive oil, lemon, lemony

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