Double-Rinsed Kale Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A refreshing kale salad that uses double rinsing to remove bitterness, paired with a bright citrus vinaigrette for a balanced flavor. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs curly kale leaves, lemon juice, orange juice 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 180 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

• 6 cups, chopped curly kale leaves
• 3 tbsp lemon juice
• 2 tbsp orange juice
• 1/4 cup olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup toasted sliced almonds
• 1/4 cup grated Parmesan cheese

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

Instructions

1. Step 1: Place 6 cups of chopped curly kale leaves in a large bowl and rinse thoroughly under cold running water. Drain and repeat the rinsing process one more time to reduce bitterness, then spin dry or pat dry with paper towels.
2. Step 2: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp orange juice, 1/4 cup olive oil, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.
3. Step 3: Pour the citrus vinaigrette over the double-rinsed kale and massage the leaves gently with your hands for 2-3 minutes until the kale softens and darkens in color.
4. Step 4: Sprinkle 1/4 cup toasted sliced almonds and 1/4 cup grated Parmesan cheese over the salad just before serving to add crunch and savory notes.