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The Best 10-Minute Kale Salad

This is one of the best kale salads I’ve ever made, and that says a lot because I’ve made hundreds of kale salads. This raw kale salad is not only quick to toss together, but it’s simple, can be whipped up in 10 minutes, and uses a few basic ingredients. You can serve this vegan kale salad with apples, cranberries, or any other fruit you’d like if you can’t find fresh figs.

Kale Salad
1 head dinosaur (flat) kale, finely chopped and stems removed
2 tbsp. lemon juice
2 tsp. olive oil, extra-virgin
sea salt to taste
1 head Swiss chard, finely chopped and stems removed
1 medium purple cabbage, thinly sliced
4 large fresh figs, halved
2 tbsp. walnuts, chopped
1 tbsp. fresh mint, finely chopped
2 tsp. lemon zest

Tahini Dressing
4 tbsp. tahini, well-stirred
6 tbsp. warm water
1 tsp. chickpea miso paste, optional
1/2 tsp. sea salt, plus more to taste
1/4 tsp. pepper, to taste
1/4 tsp. ground cumin
chili powder, pinch


  1. In a large mixing bowl, combine kale, lemon juice, olive oil, and sea salt. Massage with hands for two minutes, or until the kale is very tender and dark green.
  2. Add the Swiss chard, cabbage, figs, walnuts, mint, and lemon zest. Set aside.
  3. Mix all the dressing ingredients in a small bowl until it forms your desired dressing consistency. Add more water or lemon juice, if needed.
  4. Drizzle over the salad and toss to combine.
  5. Serve immediately.

This article is excerpted from TheHealthyApple.com and is used with permission from the author.

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