Kale Salad with Lemon Dressing

Packed with anti-inflammatory properties, antioxidants, and a lion’s share of vitamins, this kale salad is also pleasing to the eye and the palate.

The light, citrusy flavor, combined with the sustaining protein of the garbanzo beans, make it a perfect choice for summertime lunch on the patio.

Serve with crostini or good bread and a glass of good wine to make it a quick, easy and elegant meal. Read more about this recipe in Kale Salad: A Perfect Choice for Lunch.

Kale salad with lemon dressing

Kale Salad with Lemon Dressing

5 from 1 vote
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings



  • 8 cups kale, washed, stems removed, and torn into small pieces
  • 1 can olives, black or Kalamata
  • 1 can garbanzo beans
  • 4 oz feta cheese, crumbled
  • 1 small onion, finely diced


  • Juice of two large lemons
  • ½ cup olive oil
  • 2 tbsp Balsamic vinegar
  • Salt and pepper to taste


  • Combine the kale, olives, garbanzo beans, feta and onion in a large bowl and set aside. In a separate bowl, whisk together the dressing ingredients and pour over salad. 
  • Toss until all the ingredients are evenly incorporated. Allow to sit in the refrigerator for up to three days, or serve right away.
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Course: Lunch, Salad
Cuisine: American
Keyword: Healthy Eating



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