Kale Salad

Kale Salad | ChopChop


We like recipes where everything is thrown in a bowl and mixed around and is then ready to eat. This simple, delicious salad is one of those recipes. Some people like to massage the kale salad with their clean hands to soften it up a bit. Feel free! Or just let it sit for a while, and the dressing will tenderize it. 

Hands-on time: 10 minutes
Total time: 10 minutes
Makes: 4 Servings

Kitchen Gear: 

Cutting board
Sharp knife (adult needed)
Large bowl
Measuring spoons
Measuring cups
Grater (optional)
Tongs or salad servers 


or 6 large kale leaves, washed, the excess water shaken off (enough to make 4 cups chopped)
tablespoons olive oil
tablespoon fresh lemon juice
teaspoon salt
apple, cored and shredded or chopped
cup coarsely chopped toasted almonds or walnuts
cup shredded cheddar cheese


  1. Strip the ruffly leaves off of the kale’s stems by grasping the bottom of each stem and pulling your hand up along it forcefully. The leaves will come off and leave behind the tough stems, which you can throw away.
  2. Stack and bunch the leaves together on the cutting board and use the knife to cut across the stack so that you end up with skinny slivers of kale.
  3. Put the kale in the bowl with the rest of the ingredients and toss (“toss” means to mix together lightly) using tongs or salad servers. Taste the salad and add a pinch more salt or a squeeze of lemon if you think it needs it.
  4. Serve right away.