Raw Kale with Balsamic

I am enjoying my dark greens these days...sauteed, raw or tossed into soups, salads and sides these nutrient-rich powerhouses are a great way to give a boost to any meal.

Kale tops my list of dark green favorites. And I'm not alone. Kale has been in the top food trends for a healthy length of time.

Kale is sturdier than spinach, has a subtle fairly neutral flavor, bakes to a delightful crunch, softens easily with the addition of a bit of salt and pairs well with strong flavors such as citrus and balsamic vinegar.

Our family will eat kale sautéed or raw, baked into crispy kale chips and yes, even in our favorite sweet greens muffins.

I adore this hearty green, in raw salads, such as my Simplest Kale Salad.  Now I'll introduce you to a new favorite full of texture and sweet and salty flavor - Raw Kale with Balsamic.

This lovely emerald green salad plays on the amazing flavor of a good quality aged balsamic (so don't skimp!). Kale's texture and slightly bitter flavor are softened with a little salt.

I dress this salad and tuck it into the fridge - it retains it's perfect crispy, fresh flavor for several days' worth of lunches or sides. It's also a welcome addition to potlucks where it receives rave reviews (and it's very simple to prep!). I prefer to tear the leaves off of the ribs and shred by hand, rather than chop the leaves.

Raw Kale with Balsamic Salad

Serves 6 to 8


  • 1 large bunch of kale curly, dinosaur or red, rinsed, ribs removed and leaves finely torn into bite size pieces

  • Sea salt and freshly ground pepper, to taste

  • 2 teaspoons Dijon mustard

  • 2 Tablespoons Aged Balsamic vinegar

  • 1/4 cup extra-virgin olive oil

  • 1 Tablespoon Meyer lemon juice

  •  1/2 cup walnuts (optional)


  1. Remove leaves from ribs. Rinse leaves and tear or chop into fine pieces.

  2. In a salad bowl combine kale and 1/4 teaspoon salt. Massage the salt into the leaves until the kale begins to feel moist and darken a bit, about 2 or 3 minutes. You can do this well ahead of time, cover the salad with plastic wrap, and leave at room temperature several hours.

  3. In a small bowl mix mustard and vinegar. Add pepper to taste. Whisk in olive oil. Add lemon juice.

  4. Toss kale with dressing.

  5. To retain crisp texture, add walnuts just before serving. Serve immediately or store covered in refrigerator.

    * This salad is naturally gluten-free

 Enjoy this winter radiance boosting salad and let me know what variations you come up with...

In Health,

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