Chopped Kale and Lemon Salad with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A nutrient-rich salad featuring massaged kale with bright citrus dressing and fresh garden vegetables. This american-inspired salads ready in about 15 minutes pairs chopped, stems removed kale, thinly sliced red onion, diced cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups, chopped, stems removed kale
• 1/4 cup, thinly sliced red onion
• 1/2 cup, diced cucumber
• 1/4 cup orange segments
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: In a large bowl, massage 4 cups chopped kale with 1/4 tsp salt for 2-3 minutes until kale becomes tender and dark green.
2. Step 2: Add 1/4 cup thinly sliced red onion, 1/2 cup diced cucumber, and 1/4 cup orange segments to the kale, tossing to combine.
3. Step 3: In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
4. Step 4: Pour dressing over kale mixture and toss until evenly coated. Serve immediately.