This simple fresh kale and spinach salad tossed in a light lemon dressing is perfect for a side salad or larger dinner salad topped with your favorite proteins!
Fresh and clean leafy greens are a staple in a deliciously healthy meal. Salads are also perfect to pair with a main course protein. Try Simple Arugula and Spinach Salad, Fresh Mexican Avocado Salad, Kale Fennel and Fig Salad or Vegan Couscous Salad to get your greens in!
Jump to RecipeWhy this recipe works
- Simple salad recipe, perfect for adding your favorite toppings.
- Light and fresh salad makes the perfect side salad to your main course.
- Vegan if you omit the parmesan or swap for vegan parmesan.
- Easy and ready in 15 minutes
- Gluten free
- Dairy free
Ingredients
Fresh curly kale
This is the most common type of kale at grocery stores. You can usually find bags already chopped and cored. If you buy it whole, remove the kale stem and chop the leaves into bite sized pieces. Can substitute for baby kale or dinosaur kale.
Fresh spinach
Can substitute for baby spinach.
Lemon dressing
For this light lemony dressing, you will need extra virgin olive oil, fresh lemon juice, and salt and pepper. You can add freshly shaved parmesan on top as an option!
See the recipe card below for a full list of ingredients and measurements.
Instructions
Start with kale by rinsing, drying and removing the leaves from the stem. Finely chop kale leaves and add to a medium bowl.
Drizzle olive oil over the kale and gently massage the leaves until the kale becomes tender and darker in color. Kale can be tough so this step helps to tenderize it!
Add spinach leaves to the bowl with the massaged kale.
Whisk together dressing ingredients and combine with salad.
Toss salad together until nicely combined and all leaves are covered evenly.
Split the salad evenly between plates for a side salad portion, or serve in a large bowl for a full entree sized salad. Sprinkle with a little salt before serving.
Option to top with your favorite proteins!
Serving Suggestions
This kale and spinach salad is a great addition to serve with these delicious main courses!
- Blackened Ahi Tuna
- Pan Seared Chilean Sea Bass
- Lemon Pepper Pork Chops
- Panko Crusted Baked Cod
- Gluten Free Breaded Fish
Pair it with Gluten Free Pho or Roasted Red Pepper Soup for the perfect salad and soup combo!
Variations
This is a great simple salad to add your favorite toppings and proteins to to make a filling dinner salad.
- Add cheese. Instead of parmesan cheese, you can add crumbled feta cheese or goat cheese.
- Add a protein. Top this spinach and kale salad with sliced chicken breast or a piece of flakey salmon.
- Add more veggies. Toss in cherry tomatoes, sliced red onion, diced avocado, or cucumber.
- Fresh fruit. Adding fresh strawberries or fresh blueberries would be delicious in this salad!
- Swap out the salad dressing. Instead of the lemon dressing, try one of these: Lemon Chive Dressing, Grapefruit Dressing, Dill Mustard Dressing, or Spicy Cashew Dressing.
Expert Tips
- Make sure to wash and dry your greens before preparing this salad recipe. A salad spinner is great for this!
- If you buy a bunch of kale, make sure to remove the kale stems before chopping the kale as they can be tough.
- Massage the kale with a dash of olive oil to tenderize it before assembling the salad.
- Storage directions - Store in the refrigerator in an airtight container for 2-3 days. It is best to store dressing and salad separately.
Related Recipes
- Kale Fennel Dried Fig Salad with Lemon Chive Dressing
- Kale Quinoa Salad with Orange Ginger Dressing
- Simple Arugula and Spinach Salad
- Winter Grapefruit & Arugula Salad with Simple Grapefruit Dressing
If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!
📖 Recipe
Lemony Kale and Spinach Salad
Equipment
- Serving bowl
Ingredients
Salad
- 2 cups curly kale chopped and stems removed
- 1 cup spinach
- ½ teaspoon olive oil
- Pinch of flaky sea salt
Dressing
- 2 teaspoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
- ⅛ teaspoon black pepper or more to taste
- ¼ cup freshly grated parmesan cheese optional
Instructions
- Start with kale by rinsing, drying and removing the leaves from the stem.
- Finely chop kale leaves and add to a medium bowl.
- Drizzle ½ teaspoon of olive oil over the kale and gently massage the leaves until kale becomes tender and darker in color (about 60 seconds).
- Add spinach leaves (roughly chop if preferred) to bowl with the massaged kale.
- Whisk together dressing ingredients and combine with salad.
- Toss salad together until nicely combined and all leaves are covered evenly.
- Split the salad evenly between plates, or in a large serving bowl for a dinner salad.
- Sprinkle an extra pinch (and I mean small pinch) of good-quality flakey salt and a fresh crack of pepper to each serving of salad. (While optional, I highly recommend the little extra pinch to add some depth to this otherwise simple and delicious salad.)
Notes
- Make sure to wash and dry your greens before preparing this salad recipe. A salad spinner is great for this!
- If you buy a bunch of kale, make sure to remove the kale stems before chopping the kale as they can be tough.
- Massage the kale with a dash of olive oil to tenderize it before assembling the salad.
- Storage directions - Store in the refrigerator in an airtight container for 2-3 days. It is best to store dressing and salad separately.
Nutrition
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.