Massaged Kale Salad with Cranberries

kale salad with feta and red onions on a white platter.

Sweet cranberries offset the tanginess of the dressing on this easy kale salad recipe. With just a few simple ingredients, it's our favorite kale salad!

4.75 from 8 votes

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Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Author: Kris Bordessa

Ingredients

12 kale leaves
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons liquid aminos see notes
½ very ripe avocado
½ cup dried cranberries
½ cup add-ins: sunflower seeds, pepitos, dried cranberries, nuts whatever you like
1 - 2 tablespoons feta cheese optional

Instructions

Thoroughly was and dry the kale leaves.
12 kale leaves
Remove the stem from the kale leaves, then cut or tear them into bite sized pieces.
Place the prepared leaves in a large bowl along with the olive oil. Use your hands to massage the oil into the kale leaves.
3 tablespoons extra virgin olive oil
Add the lemon juice and liquid aminos; massage more.
2 tablespoons lemon juice, 2 tablespoons liquid aminos
Add the avocado; massage until the avocado is no longer recognizable and coating the kale leaves.
1/2 very ripe avocado
Add remaining ingredients and toss to combine.
1/2 cup dried cranberries, 1/2 cup add-ins: sunflower seeds, pepitos, dried cranberries, nuts, 1 - 2 tablespoons feta cheese

Notes

I use Bragg’s liquid aminos, but if you don’t have that on hand, you can substitute soy sauce. (If you’re gluten free, use coconut aminos.)
It’s never the same salad in my household, as we add something different every time depending on what’s in the cupboard or fridge. Crunchy almonds (chopped or slivered), crisp apples, pumpkin seeds, sliced red onion, feta cheese or creamy goat cheese are all fair game. (Skip the cheese for a vegan kale salad.)

Nutrition

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