Double-Rinsed Kale Salad with Citrus Vinaigrette
A refreshing kale salad that uses double rinsing to remove bitterness, paired with a bright citrus vinaigrette for a balanced flavor. This mediterranean-inspired salads (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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Double-Rinsed Kale Salad with Citrus Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Double-Rinsed Kale Salad with Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep curly kale leaves from drying out.
Can I substitute ingredients in Double-Rinsed Kale Salad with Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Double-Rinsed Kale Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Double-Rinsed Kale Salad with Citrus Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
